Recipe: Purslane with Yogurt

Mezzes have a special place in Aegean cuisine (in Turkish and Greek common culture). A very easy recipe with you that you can consume as a salad with your meal: Purslane with Yogurt…

First of all, let me state that Turkish and Greek yogurts are different from each other. In Turkish cuisine, yoghurt is saltier and this recipe is also used in this recipe. Secondly, I would like to point out that this recipe has two different options. In one, purslane is boiled, but in this case, I would like to share the second one. When you boiled greens, their nutritional properties are reduced and the taste is felt better in the other.

Extremely rich in vitamins and minerals, purslane is number one in terms of Omega 3. It also protects the body against cancer and is good for the digestive system. Needless to say, it's pretty tasty. It is used in salads as well as making meat and olive oil dishes. It is very popular in Turkish cuisine as an mezze also...

The recipe is pretty easy. I suggest you try it when you make meat other than fish on the barbecue or grill...

Servings: 4-6 people

Ingredients

Half a kilo of purslane

Half a kilo of strained yogurt

Two cloves of garlic

Crushed red pepper (Red pepper flakes)

Salt

Directions

We beat the garlic in a mortar with a teaspoon of salt and add it to the yogurt. While doing this, we add half a glass of water to get the consistency of pudding.

After washing the purslane, we expect it to drain well. We separate the branches of purslane. If you wish, you can also cut the leaves with a knife and make them smaller. No cutting done as you can see in the photo. Then add it to the yogurt and mix it well. We take it in our bowl and optionally add the pepper.