Purslane Salad with Garlic Yogurt
May 9, 2012
Apricot Jam – Kayisi Reçeli
May 11, 2012Here we go, two purslane recipes backt o back! Spring and summer are the time a lot of olive oil based vegetable dishes are cooked in Western Turkey. Though most of them are vegetarian dishes, some have meat in them. This recipe has ground beef, but you can modify the recipe by deleting the meat or adding ground turkey instead.
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| Purslane with Ground Beef |
Ingredients:
- ¼ cup olive oil
- 1 medium onion, sliced
- 3 cloves garlic, sliced
- 4 oz extra lean ground beef
- ½ cup chopped fresh (or canned) tomatoes
- 4 bunches of purslane
- salt & pepper to taste
For the garlicky yogurt sauce:
- 1 cup yogurt
- 1-2 cloves garlic, crushed
Directions:
Nip tender portions with the stem (top 1 inch) and pick the leaves on the bottom portion without the stems. Wash thoroughly and drain in a colander.
Heat olive oil in a large pot over medium heat. Add onions, garlic, and ground beef, sauté for 5 minutes. Add tomatoes, sauté for another 5 minutes. Add purslane and black pepper. Cover the lid and let it simmer over low heat until purslane is tender, about 10-12 minutes. Add salt and remove from heat. Serve hot with plain yogurt or with garlicky yogurt.
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| Purslane |
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| Purslane pieces, slices onions and garlic and ground beef |
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| Sauted ground beef, onions, garlic and tomatoes |
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| Purslane cooked, ready to be served |
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| Purslane with ground beef |
