Purslane Yogurt Salad
(Tömeken Yogurt Salad)

This recipe serves 10 and offers a light and flavorful meze where the fresh taste of purslane combines beautifully with yogurt and garlic.

🛒 Ingredients (Serves 10)

Main Ingredients:
1 kg purslane
1 kg strained yogurt
4 cloves garlic

For Topping:
1 tablespoon butter
1 teaspoon red pepper

Optional:
3 medium onions (finely chopped)
1 small cup vegetable oil

🔥 Instructions

Option 1 – Classic Yogurt Salad:
Wash and clean the purslane, then separate the leaves. Add strained yogurt, crushed garlic, and salt to the leaves, mixing well. Transfer the mixture to a serving plate.

Fry the red pepper in butter and pour it over the yogurt salad before serving.

Option 2 – Sautéed Purslane Yogurt Salad:
Optionally, sauté the finely chopped onions in 1 small cup of vegetable oil. Add the separated purslane leaves and sauté until slightly cooked, then let cool. Mix the sautéed purslane with garlic yogurt and top with butter-fried red pepper before serving.

✅ Tip:

Make sure to wash and clean the purslane thoroughly and drain excess water to enhance the flavor of the yogurt salad.

Enjoy your meal 🥣