The Aegean coast of Turkey is stunning: rugged rocky outcrops; long, white sandy beaches; and crystal-clear, azure sea. The food of this region is fresh and light, with lots of vegetables. Samphire grows in the coves of the Aegean coast and is served boiled as a simple salad at balik (fish) restaurants. This mouthwatering recipe is slightly different from the traditional boiled version. The samphire is grilled to give it a smoky finish, then dressed in olive oil, lemon, and garlic while still warm so that it soaks up all the flavors as it cools.
From Turkish Delights by John Gregory-Smith