Many people cook octopus skewers constantly, especially in the Mediterranean regions, and in the East Asian region, as every part of the octopus body can be eaten. This octopus recipe is packed with nutrients and nutrients, and it is usually made in summer.
- 330 ml of pear cider
- 2 tbs of olive oil
- 1/4 cup of pomegranate molasses plus additional quantity of extra to serve
- 2 tsp of sumac plus extra quantity to serve
- 2 lbs of cleaned baby octopus
- 1/3 cup 80mlof apple cider vinegar
- 1 bunch of marjoram
- 2 to rn Lebanese breads
- 1 Pound of mixed heirloom cherry tomatoes
- 1 bunch of flat-leaf parsley make sure the leaves are picked
- Lemon cheeks
- Start by making the glaze; then place about 1/4 cup of cider, the oil, the molasses and the sumac in a large bowl and stir very well to combine; then set aside.
- Place the octopus, the vinegar, the remaining 270ml cider and about half the quantity of the marjoram in a saucepan.
- Add in enough quantity of water to just cover your ingredients
- Bring your ingredients to a simmer over medium-high heat, then turn off the heat and set aside for about 15 minutes to soften.
- Strain your ingredients while discarding the liquid, then thread the octopus onto the skewers.
- Place on a tray and brush with the glaze.
- Now, to make fattoush, preheat a barbecue or a chargrill to high heat; then In batches, add the bread and the tomatoes, and cook very well making sure to turn halfway, for about 4 to 5 minutes or until the bread is perfectly toasted, and the tomatoes are charred to perfection.
- Transfer your ingredients to a large bowl; then add in the parsley and toss very well to combine.
- Add the octopus to the grill and cook while turning and brushing with the remaining glaze, for about 4 to 5 minutes or until the octopus become sticky
- Serve with the fattoush, the lemon, the remaining marjoram and the extra molasses and sumac.
- Enjoy your octopus skewers!