Purslane yogurt, otherwise known as Yoğurtlu Semizotu in Turkey, is the perfect side dish. I ate this at a restaurant in Istanbul after spending the day at the Grand Bazaar and I promise that if you follow this recipe it’ll be like you’re eating in Istanbul too!
It’s refreshing and can be eaten any time of the year. Eaten as an appetizer or salad, I promise this dish is amazing and is soooo easy to make. Hope you like it!
Purslane yogurt
Ingredients
- 2 cups plain yogurt
- 1 bunch purslane
- 1-2 cloves garlic
- walnuts, chopped (topping)
- Aleppo pepper (topping)
- olive oil (drizzle)
Instructions
- Wash the purslane. (Immerse the purslane in a bowl filled with water and swish it around to loosen the dirt. When the dirt sinks to the bottom, remove the purslane from the water making sure to not pick up the dirt. Wash the bowl, and repeat once more. Add the purslane to a bowl of water and add 1 tablespoon of vinegar. Rinse and dry.)
- Mix two cups of yogurt and the garlic in a bowl.
- Chop the purslane (stems and leaves) and mix into the yogurt.
- Drizzle olive oil over the top of the yogurt and sprinkle the chopped walnuts and Aleppo pepper.
