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Purslane Salad with Garlic Yoghurt; Yogurtlu Semizotu Salata

 

Lambs lettuce salad with garlic yoghurt; Yogurtlu semizotu salatasi

Purslane salad with garlic yoghurt; Yogurtlu semizotu salatasi

Preparation time: 10 minutes

Serves 2

This lovely, refreshing salad is very easy and quick to make and makes a wonderful appetizer, meze or a side dish served with grilled meats, poultry and pasta. At home in the restaurants, this salad is served as part of a meze spread with warm pita bread, lovely feta cheese, hummus and olives. This combination also makes a wonderful and healthy lunch alternative. Watercress or lamb lettuce can replace purslane well too.

60 gr / 2 oz fresh purslane leaves, washed and drained
8 oz / 1 cup plain yoghurt
1 garlic cloves crushed
1/2 teaspoon Kosher or Maldon sea salt
1 teaspoon dried mint
2 teaspoons extra virgin olive oil
Red pepper flakes to sprinkle

Crush the garlic with a little salt that will soften the garlic and release its oils. In a wide bowl, beat the yoghurt with the garlic. Season with black pepper and remaining of the salt.

Combine purslane into the bowl, add the dried mint and mix well. Transfer into a serving bowl and sprinkle a few red pepper flakes over. Drizzle extra virgin olive oil over and serve immediately.

Afiyet Olsun,

Ozlem

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2 Responses to Purslane Salad with Garlic Yoghurt; Yogurtlu Semizotu Salata

  1. Levent March 17, 2016 at 1:42 am #

    Purslane is the correct translation for semizotu. Just saying. BTW, you can get it at Mexican markets as verdeloga.

    Thanks for promoting Turkish food.

    Cheers

    Levent from San Diego

    • Ozlem Warren March 17, 2016 at 2:40 pm #

      Merhaba Levent, many thanks for your kind note, you are right, purslane is the correct translation and I updated the recipe, many thanks. It’s not always easy to find purslane and lambs lettuce as well as watercress could offer as good substitution options. It is a pleasure to share wonderful, wholesome Turkish cuisine, thank you for your kind note. Selamlar, Ozlem

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