Fishgrass is one of the most popular wild herbs of the Western Black Sea Region. It is known as borage in Istanbul , and ispıt in Zonguldak . There are those who call Tomara, zembil flower. It has many names :) Black Sea people know this dish more, we can say it is a local taste. If you see it in the markets, try it, if you know how delicious it is... If you don't know much about fish grass, be sure to ask if there is a card when you buy it from the market. It can also be sold as extracted, you can choose.
Fishgrass consists of three parts. Stem, leaf and flower-bud. I don't add the flower-bud part to the food, I take the part of the leaves that I like. I use mainly fish grass.
1/2 kg of fish grass
1 large onion
1 tablespoon tomato paste
1/2 teaspoon of olive oil
Our primary job is the preparation of fishgrass.
Clean the black spots on the root of the fishgrass. Wash several times with plenty of water, it may be earthy. Cut the root part in a plus shape with a knife, then chop it into small pieces 1 cm long. Separate flowers and buds, do not use. There are people who use it, but I don't prefer it. Take the leaf parts in a separate bowl and wash them. Wash several times in plenty of water, it can be very earthy. Drop the stem and root parts into plenty of boiling water. Cook for about 15 minutes until softened. Add the leaves in the last 2 minutes.
Strain and rinse with cold water. Squeeze the juice well in your hand.
Fry the finely chopped onion, then the tomato paste in olive oil. Add fish herb, salt, spices.
Do not add water unless you have to, if it gets too dry while roasting, you can add half a tea glass of warm water. Enjoy your meal.
Be sure to try the Non-Scatter Cookies recipe , which can be eaten by babies over 1 year old .