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Purslane with garlic yogurt

Serves 6From: Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok)

Ingredients

  • 500 gPurslane
  • 600 gYogurt
  • 7.5 gSalt
  • 6 gGarlic

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. Yogurt54%
  2. Purslane45%
  3. Salt 1%
  4. Garlic 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Wash the purslane in plenty of water, pick it over and chop it coarsely.

  2. Mix the yogurt, salt and crushed garlic well.

  3. Add the chopped purslane to the yogurt mixture, stir again and serve.

Where this recipe comes from

From a published work: quantities come from Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok); the method is written in our own words.

Last changed: November 1, 2026

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