Turkish Purslane and Yogurt Salad - 7g Carbs, trace Fiber
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Meze
3 garlic cloves -- pounded in a mortar with 2 teaspoons salt until mushy
1 1/2 cups full-fat plain yogurt
1 tablespoon extra-virgin olive oil
1 1/2 pounds purslane -- heavy stems removed, washed well, and dried
Stir the garlic paste into the yogurt along with the olive oil until well blended. Toss with the purslane. Refrigerate for 1 hour before serving and serve cold.
Makes 6 servings as a meze or starter
Author Note: Called 'yogurtlu semizotlu salatasi', this recipe may have a long history. The medieval Muslim doctor and philosopher Avicenna, who lived from 980 to 1037, recommended the medicinal benefits of eating purslane and yogurt. This salad is very refreshing, and I like to make it in the summer or with grilled foods.
Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 78 Calories; 4g Fat (47.3% calories from fat); 4g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 80mg Sodium
Exchanges: 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates
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