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Purslane with garlic yogurt

Whole recipeFrom: T.C. Millî Eğitim Bakanlığı, Salata ve Salata Sosları (2019)

Ingredients

  • 1,000 gPurslane
  • 1,500 gYogurt
  • 12 gGarlic
  • 6.1 gSalt

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Yogurt60%
  2. Purslane40%
  3. Garlic 0%
  4. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Pick over the purslane and wash it in plenty of water.

  2. Cook the purslane in a pot in its own juices for 3-5 minutes.

    3 min

  3. Take it off the heat, squeeze out the excess liquid, cool and chop finely.

  4. In a separate bowl, crush the garlic, add the yogurt and mix well.

  5. Drizzle the yogurt mixture over the purslane and serve. Use the salt as well, 1 teaspoon as listed.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Salata ve Salata Sosları (2019); the method is written in our own words.

Last changed: November 1, 2026

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