Purslane Salad with Blackberries

Purslane (semizotu), a fast growing weed, has many nutritional benefits. It is rich in vitamins A & C as well as antioxidants and omega-3 fatty acids. In Turkish cuisine it is consumed cooked and in raw form in salads and appetizers. My favorite one is purslane in garlicy yogurt. It can be served as an appetizer (meze) or as a salad. Traditional recipe is very simple: Purslane in garlicy yogurt. It is delicious…until you see and taste this one. I first tasted it at my dear friend Tulin’s house. She is a great chef with an artistic touch when it comes to presenting food. This is her recipe. Same basic purslane salad with yogurt, with delicious black mulberries and lemon zest on top. It is impossible to find mulberries where I live, so I substituted blackberries and “voila!” as Tulin says. It looks good and it tastes refreshing. Enjoy!

Ingredients:

• ½ lbs purslane, divided
• ½ cup Greek yogurt
• ½ cup regular yogurt
• 1 clove garlic pressed2
• Zest of 1 lemon
• ½ cup blackberries (3-4 oz)
• 2 Tablespoons olive oil (optional)
• Salt to taste

Directions:

• Cut purslane into small pieces, discarding large thick stems. Wash a couple of times in a large bowl with plenty of water. Drain.
• In a bowl mix yogurts with garlic. Add salt to your taste.
• Add ¾ of the purslane into the bowl, gently mix with a spoon. I pick the small tips of purslane to garnish later
• Transfer mixture to a serving plate. Arrange remaining purslane on top. Sprinkle lemon zest over the plate. Drizzle olive oil on top (optional). Add blackberries. Enjoy!

Note: Purslane is a succulent, it won’t keep well in the fridge for very long. I suggest that you use it within 2 days of buying it.

Afiyet Olsun! Bon Appetit!

Purslane

Purslane divided

Prepare yogurt sauce

Ready to plate

Purslane Salad with Blackberries

Ready to Serve!