Semizotu Salatası (Purslane Salad)

Name: Semizotu Salatası (Purslane Salad)
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 200g Purslane, semizotu; from 1 large bunch, tender leaves and stems picked; 300g Strained Yogurt, süzme yoğurt; or thick plain yogurt; 1 clove of Garlic, finely grated; 1/2 tsp Salt, fine; 1 tbsp Extra Virgin Olive Oil, for drizzling; 1/2 tsp Aleppo-Style Red Pepper Flakes, pul biber

This bright Turkish salad showcases tender, lemony purslane tossed with creamy strained yogurt and a punch of garlic. A drizzle of fruity olive oil and a sprinkling of warm Aleppo-style red pepper flakes lift the simple flavors into a refreshing, savory side dish perfect for warm weather or mezze spreads.

This bright Turkish salad showcases tender, lemony purslane tossed with creamy strained yogurt and a punch of garlic. A drizzle of... Show more

Traditional Turkish Recipe

Health Grade

S- · Outstanding

Time

20 min

Price

1,03 €

Calories

112 kcal

vegetarian

low calorie

healthy

nutritious

Method

Wash the purslane

Pick through the purslane, keeping the tender leaves and stems and discarding any tough, wilted, or yellowed bits. Rinse it thoroughly in cold water, swishing it around to loosen any grit, then drain it well and pat it dry with a clean kitchen towel so the salad stays creamy, not watery.

Mix the yogurt

In a medium bowl, stir the strained yogurt with the garlic and salt until smooth and evenly combined. Keep mixing for a minute or two so the garlic is fully dispersed and the yogurt looks silky and thick.

Assemble and finish

Add the dried purslane to the yogurt mixture and fold gently until every leaf and stem is coated. Transfer it to a serving plate or shallow bowl, then finish with a drizzle of extra virgin olive oil and a light sprinkle of Aleppo-style red pepper flakes. Serve right away so the greens stay fresh and crisp.