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Yoğurtlu Semizotu

Serves 4 to 6 Salad vegetarian, Salads

Yoğurtlu Semizotu

Yoğurtlu Semizotu is a dish that finds its roots in the sun-drenched Aegean summers, where the abundance of fresh produce is celebrated. This version reflects how a Turkish family cook would prepare it, with care and an instinctive feel for ingredients. Salt is measured by the hand, olive oil flows generously, and the table is always ready for sharing—a true reflection of the region's culinary spirit.

The dish offers a refreshing contrast, with the tangy creaminess of yogurt embracing the crisp, slightly tart notes of purslane. Garlic adds a gentle warmth, while a drizzle of olive oil ties everything together, creating a dish that is both simple and deeply satisfying.

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. Shake off excess water and pat the purslane dry with a clean kitchen towel. Trim any thick stems, leaving mostly the tender leaves and smaller stems.
  2. In a 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. This will infuse the yogurt with a subtle garlic flavor.
  3. Add the prepared purslane to the yogurt mixture. Drizzle a generous amount of olive oil over the top. The oil will add richness and help the flavors meld together.
  4. Season the mixture with fine sea salt to taste. Start with a small pinch, mix, and taste before adding more. The salt should enhance the flavors without overpowering the dish.
  5. Gently toss the purslane with the yogurt dressing using a large spoon or your hands. Be careful to keep the purslane leaves intact to maintain their fresh texture.
  6. Transfer the Yoğurtlu Semizotu to a serving dish. Drizzle a little more olive oil on top for a glossy finish. Serve immediately with fresh bread to enjoy the dish at its freshest.
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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