in Turkey

Turkish-style purslane salad

updated

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Ingredients for 2 servings:

  • 1 bunch purslane
  • ½ cup sour cream
  • 3 tbsp Turkish yogurt
  • 1 garlic clove(s)
  • some salt
  • some Pul Biber
  • 2 tbsp olive oil
  • 6 walnut halves

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegetarian

Cut the roots of the fresh purslane and carefully pluck the leaves from the stem. Wash them thoroughly and let them drain. Large leaves can be chopped if desired. Mix the sour cream and yogurt with finely chopped garlic, salt, and pul biber, and stir in the purslane. Then drizzle with olive oil and top with the walnut halves or chopped walnuts. Note: Fresh purslane can be found in Turkish supermarkets under the name Semizotu.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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