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Yoğurtlu Semizotu 2

Serves 4 to 6 Salad vegetarian, Salads

Yoğurtlu Semizotu 2

Yoğurtlu Semizotu 2 captures the essence of Aegean summer cooking, where the sun-drenched fields yield vibrant purslane that finds its way into this refreshing dish. In homes from Izmir to Bodrum, it's a staple of the table, enjoyed during long, leisurely lunches that stretch into the afternoon. This version reflects the unhurried approach of Turkish family cooks, who measure salt with their fingers and embrace olive oil's richness without hesitation.

Expect a cool, creamy embrace from the yogurt, punctuated by the gentle bite of garlic and the bright, grassy notes of purslane. The olive oil adds a silky finish, inviting each bite to linger just a moment longer. It's a dish that carries the warmth of the Aegean sun, perfect for savoring with friends or family.

Ingredients

  • 300 gpurslane
  • 300 gyogurt
  • 2 clovesgarlic
  • to finisholive oil
  • to tastefine sea salt

Method

  1. Start by thoroughly washing 300 g of purslane under cold running water to remove any dirt or grit. Gently pat it dry with a clean kitchen towel or paper towels. Trim any thick stems and set the leaves aside in a large mixing bowl.
  2. In a separate bowl, combine 300 g of yogurt with 2 cloves of garlic, finely minced. Stir the mixture until the garlic is evenly distributed throughout the yogurt. This will create a creamy and aromatic base for the dish.
  3. Drizzle a generous amount of olive oil over the purslane leaves in the mixing bowl. Add a pinch of fine sea salt, adjusting to taste. The oil will help to coat the leaves and the salt will enhance their natural flavor.
  4. Add the garlic-infused yogurt to the bowl with the dressed purslane. Use a large spoon to gently toss the ingredients together. Be careful to keep the purslane leaves intact as you mix, ensuring they are evenly coated with the yogurt.
  5. Transfer the dressed purslane to a serving dish. Drizzle a little more olive oil over the top for a glossy finish. Serve immediately with fresh bread, allowing everyone to enjoy the refreshing flavors of this traditional Aegean dish.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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