Artichokes in Olive Oil
Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.
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Purslane with Garlic Yogurt
Yoğurtlu Semizotu
Tender purslane leaves folded into thick garlic yogurt with olive oil and a little red pepper.
- Prep
- 15 min
- Cook
- 0
- Rest
- 0
- Total
- 15 min
- Servings
- 4
Ingredients
- ½ lb Purslane (fresh), tough stems removed
- 1 ¾ cups (400 g) Yogurt (plain, strained)
- 1 to 2 cloves Garlic, finely grated
- 2 tbsp Olive oil (extra-virgin)
- Table salt, to taste
- 2 tbsp Walnut kernels, chopped (optional)
- Pepper flakes (red; pul biber), to finish, as needed
- Water (cold), only if needed to loosen the yogurt, as needed
Method
Pick the tender leaves and fine stems from the purslane. Wash thoroughly under running water, drain and dry well. Roughly chop any long tender stems.
Whisk the yogurt with the garlic and a little salt. If it is too stiff to fold through the leaves, loosen it with a small spoonful of cold water.
Just before serving, fold the purslane into the garlic yogurt. Spoon onto a plate, drizzle with the oil, then add the walnuts if using and a little pul biber. Keep chilled until serving.
Leaves remain visible and crisp within the thick yogurt.
Cooking guidance
Use fresh edible purslane bought as food, not an unidentified foraged plant. Pick off tough stems and dry the washed leaves well so the yogurt stays thick.
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