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The flavour of the sea in Anfeh’s pickled Golden Samphire

Published on 16 Jun 2023

The Golden Samphire is an iconic plant that grows in the salty environment of the Mediterranean coasts. It is also the ingredient of a typical recipe from Anfeh, Lebanon.

The Golden Samphire is a coastal species blooming on rocks near the sea or salt pans. Its light green leaves and yellow flowers colours the Lebanese coastline, and these plants are particularly common in Anfeh where locals use them in their cooking.

In fact, Golden Samphire can be marinated and preserved to be consumed along during the year.



Golden Samphire (scientific name Inula crithmoides)




Wash the inula crithmoides and strain them. Then cram it in glass jars. Add a teaspoon of coarse salt in two cups of water and add one cup of vinegar. The quantity depends on how many Golden Samphires you have.

Pour the solution in jars over the plant and tighten the lids.

Consume the pickled plant when its color turns from meadow green into pickle green. Enjoy!

This recipe is a contribution from Anfeh, Lebanon, to #Cook4Heritage, an initiative launched by TExTOUR on the occasion of Sustainable Gastronomy Day to highlight the profound connection between sustainable gastronomy, local recipes and ingredients, and the rich tapestry of cultural diversity found across the globe. It was shared by Anfeh and Neighborhood Heritage Committee.


Photo: Anfeh Al Koura FB page

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