Barbecued octopus with tahini sauce

Barbecued octopus with tahini sauce

Izgarada ahtapot

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

I love the charred flavours of barbecued octopus, with this smooth tahini sauce on top. The tahini sauce is also beautiful with barbecued squid or cuttlefish, or a fillet of barbecued fish.

Ingredients

Quantity Ingredient
1kg octopus, cleaned and roughly chopped
60ml olive oil
1 lemon, juiced

Tahini sauce

Quantity Ingredient
2 garlic cloves, peeled
2 slices stale bread, crusts removed, torn into pieces
30g roughly chopped walnuts
3 tablespoons tahini, (see note)
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon pul biber
100ml lemon juice, or to taste

Method

  1. Combine the octopus, olive oil and lemon juice in a non-metallic bowl. Season with sea salt. Cover and set aside in the refrigerator to marinate for a few hours.
  2. For the tahini sauce, put the garlic cloves in a mortar with the bread and a pinch of sea salt. Add the walnuts and use a pestle to pound everything into a coarse paste. Scrape the paste into a mixing bowl. Now add the tahini, parsley, pul biber and lemon juice, season with sea salt and freshly ground black pepper and mix together well. Add a little water to the sauce to adjust the consistency if you think it should be a little runnier. Set aside.
  3. Fire up your barbecue and bring it to a high heat. Cook the marinated octopus on the barbecue grill bars for 1–2 minutes, or until tender and just cooked through.
  4. Serve hot, with your beautiful tahini sauce.

Note

  • Popular throughout the Middle East, and widely available from health food stores, tahini is a paste made from toasted sesame seeds. Turkish tahini is often thinner than tahini from other countries. The oil from the sesame seeds tends to separate from the paste and settle on top, so simply stir the oil back into the tahini before using. For a heavenly breakfast, drizzle some tahini and honey over warm toasted Turkish bread.

Note

  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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