Yoğurtlu Semizotu 3

Ingredients

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

Method

1. Begin by thoroughly washing 300 g of purslane under cold running water to remove any dirt or grit. Pat it dry with a clean kitchen towel or paper towels. Trim any thick stems, leaving the tender leaves and smaller stems intact. This ensures the purslane remains crisp and fresh in the salad.
2. In a medium-sized mixing bowl, combine 300 g of yogurt with 2 cloves of garlic that have been finely minced. Stir the mixture until the garlic is evenly distributed throughout the yogurt. The garlic will infuse the yogurt with a subtle, pungent flavor that complements the earthy taste of the purslane.
3. Add the cleaned purslane to the bowl with the yogurt and garlic mixture. Drizzle a generous amount of olive oil over the top, about 2-3 tablespoons, to add richness and a silky texture to the dish. Season with fine sea salt to taste, starting with a small pinch and adjusting as needed after tasting.
4. Gently toss the purslane with the yogurt mixture using a large spoon or your hands, being careful not to crush the leaves. The goal is to evenly coat the purslane with the yogurt while maintaining the integrity of the leaves. The purslane should look glossy and well-covered without being overly saturated.
5. Transfer the Yoğurtlu Semizotu 3 to a serving platter or individual plates. Drizzle a little more olive oil over the top for added flavor and a beautiful finish. Serve immediately with fresh bread, allowing the diners to scoop up the salad and enjoy its refreshing taste.