Turkish-style Hime-take (Nemagari-take) Bamboo Shoots [Recipe]

Captivated by the Turkish appetizer culture (Meze), I would like to share one of my favorite recipes from the five years I spent running a Mediterranean restaurant.

The appeal of Mediterranean cuisine is that it's easy to make, delicious, allows you to eat plenty of vegetables, and provides protein.

Here is what this one-plate meal looks like ↓

Among these, the one I want to share today is "Hime-take bamboo shoots simmered in olive oil."

In Turkey, there is a home-cooked dish called "Zeytinyağlı," where vegetables are gently simmered in olive oil.

It is a cooking method that brings out the natural sweetness and aroma of the vegetables without relying on meat or stock.

In authentic Turkish cuisine, there is a version made with artichokes, which is my personal favorite, so I often make it with bamboo shoots or Hime-take (Nemagari-take) which have a similar texture.

In Turkey, they use various seasonal vegetables with similar seasoning, such as:
・Green beans
・Celery
・Zucchini
・Broad beans
and so on.
This recipe can also be adapted by swapping the Hime-take for seasonal vegetables.

Recipe (Serves 2-3)

Instructions

1. Cut the Hime-take into bite-sized pieces. Peel the potato and cut it into 1cm cubes. Cut the onion and carrot into 1cm cubes as well.

2. Put the olive oil in a pot and slowly sauté the onion over low heat. Once it becomes translucent, add the carrots.

3. Add the Hime-take and potatoes, then add the water, salt, sugar, and lemon juice.

4. Cover with a drop-lid (otoshibuta) and simmer over low heat for about 25-30 minutes. When the potatoes are soft and the liquid has reduced, turn off the heat.

5. Let it cool to room temperature, then let it rest in the refrigerator for several hours or overnight.

6. Finish by adding the chopped dill and mixing it in.

Tips

・Be sure to serve it chilled.
・Do not let it boil; cook it gently over low heat.
・Use plenty of olive oil to coat the vegetables and lock in their flavor.
・It tastes even better the next day once the flavors have melded.
・I use extra virgin olive oil, but if you feel it's a waste to heat it, regular olive oil is fine.
・Drizzling a little extra virgin olive oil when mixing in the dill will enhance the aroma. Feel free to add it to your liking.

It will keep in the refrigerator for 3-4 days.
It goes perfectly with white wine, so please try making it with your favorite vegetables!