• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pantry Fun

  • Home
  • Soups
  • Mezes
  • Börek
  • Turkish Salad
  • Main Meals
    • Turkish Meat Recipes
    • Fish
    • Vegetable Dishes
  • Sweet Treats
  • Drinks
  • About
    • About Lulu Witt
    • Awards
    • Ottolenghi
    • Contact Us

Purslane Salad with Yogurt & Almonds/Yoğurtlu Semizotu Salatası

22nd April 2015 By Claudia Turgut Leave a Comment

I was thinking along the lines of semizotu or purslane as we call it although it doesn’t seem to be commonly known, as I was planning on using it in my cooking class in Kuzguncuk.

This despite the fact it is really a summer salad green and in our garden in Assos, pops up of its own volition all over the place! But it has just started to appear here and there in Istanbul and has made me think longingly of summery days ahead.

purslane

A bunch of semizotu/purslane

I also happened to be in full bulgur mode so it was natural to open up Nursen Doğan’s book of bulgur recipes ‘Bulgurun Halleri’. Possibly also because I was going to Kuzguncuk where she prepared this book with Refika, and where I first met her.

It may seem unlikely to use bulgur at all with semizotu but it works! It works amazingly well and we loved it, TT and I. Get the balance of the garlic and the salt just right, stir the yogurt to the right consistency and finish with a sprinkle of almonds, and there you have it! One beautiful healthy springlike salad for your table!

Purslane salad with yogurt and almonds

Purslane salad with yogurt and almonds/yogurtlu semizotu salatası

It couldn’t be easier to assemble once you’ve gathered the ingredients. However, don’t do this too much in advance as this green is delicate and wilts easily.

pursalne salad

Easy steps towards making purslane salad with yogurt and almonds

Purslane Salad with Yogurt & Almonds/Yoğurtlu Semizotu Salatası
Serves 4
Ingredients
 
2 tbsp fine ‘köftelik’ bulgur
1 bunch purslane/semizotu, washed, damaged leaves and thick stalks removed
8-10 almonds, peeled/badem içi
1-2 garlic cloves, finely chopped
1 cup/8oz/225g plain yogurt
½ cup/3½floz/100ml water
2 tbsp olive oil
salt
Method
 
  • Wash and prepare the purslane; place in a bowl.
  • Put the bulgur in a small saucepan and cover with the water. Boil for 1-2 minutes.Cool.
  • Combine the bulgur, yogurt, salt and purslane. Arrange on a shallow serving dish. Drizzle the olive oil over it and sprinkle the chopped almonds and garlic on top. You can add a little flaked red pepper too!
Purslane salad

Ready to serve

Afiyet olsun!
 
Thank you, Nursen! Great recipe!
 
More purslane recipes to try:
Purslane with Chopped Walnuts & Sumac
Purslane with Tahini & Hazelnuts

Related

Filed Under: Meze, Purslane, Salad Tagged With: purslane, purslane salad with yogurt and almonds, Salads, what to do with purslane

Previous Post: « First Signs of Turkish Spring: Çağla Badem and Yeşil Erik
Next Post: Monthly Market Update: What’s In and What’s Not in the Turkish Pazars »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

GET  YOUR  RECIPE  UPDATES

VIA  EMAIL

Popular Posts

  • Bread-making in a Turkish... Yesterday was a very interesting day. It marked the...
  • Classic Potato Börek/ Pat... I never thought I would make a potato börek and yet...
  • Cooking New Istanbul Style ‘Cooking New Istanbul Sty... Claudia the founder of Seasonal Cook in Turkey recently...
  • Julia Child’s Navar... In an old farmhouse deep in Provence outside the li...
  • Piyaz Antalyan Way Piyaz – The Antalya... If you find yourself in the region of Antalya then most...
  • Olga’s Very Own Tur...   moist and packed with the flavour...
  • Tarhana by Kat Kamstra - Seasonal Cook in Turkey Tarhana – A Labour... Tarhana is one of the oldest known instant soups. Possi...

Copyright©2021 Pantryfun.com • Back to Top •Contact US • Privacy Policy