Yoğurtlu Semizotu (Purslane With Strained Yogurt and Garlic) Recipe
A refreshing Turkish-inspired salad features fresh purslane leaves tossed in a creamy yogurt dressing.
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Instructions
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Trim purslane roots, then wash and drain leaves thoroughly twice.
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Separate leaves from stems and spin dry.
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Whisk remaining ingredients in a bowl until smooth and creamy; adjust seasoning.
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Fold purslane leaves into the yogurt mixture until fully coated.
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Serve immediately, or chill for several hours and stir before serving.
Nutritional Info (per serving)
Calories:
155 kcal
Carbohydrate:
11 g
Cholesterol:
9 mg
Fiber:
0 g
Protein:
19 g
Saturated Fat:
1 g
Sodium:
244 mg
Sugar:
6 g
Fat:
4 g
Unsaturated Fat:
0 g