Step-by-Step Guide: Yoğurtlu Semizotu (Purslane With Strained Yogurt and Garlic) - A Traditional Turkish Meze

İrem Uğur
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Welcome to our culinary journey into the vibrant world of Turkish cuisine. In this article, we explore a delicious and healthy Turkish meze dish known as Yoğurtlu Semizotu, or Purslane With Strained Yogurt and Garlic. This traditional Turkish recipe combines the freshness of purslane, a nutrient-rich herb, with the creamy goodness of strained yogurt and the bold flavors of garlic. Yoğurtlu Semizotu is a popular meze choice, loved for its refreshing taste and wholesome ingredients. Join us as we take you through the steps of preparing this delightful dish, providing you with a taste of Turkey's culinary heritage. Get ready to tantalize your taste buds and impress your guests with this delightful Yoğurtlu Semizotu recipe.

About The Dish

Purslane, a green and leafy vegetable, is often categorized as an herb or even considered a weed. Throughout history, it has been a prominent ingredient in various ancient cuisines worldwide, with different cultures attributing diverse nutritional and even spiritual benefits to it.

In reality, purslane is incredibly nutritious, boasting high levels of vitamin C and surprisingly, Omega-3 fatty acids. Its nutritional profile makes it a formidable addition to any diet.

Now, let's delve into one of my cherished recipes featuring purslane: a refreshing cold Turkish meze dish. As seen in Mediterranean and Middle Eastern cuisines, purslane holds a significant place in Turkish culinary traditions, commonly utilized in both hot and cold preparations. This particular dish shines as an appetizer or salad, perfect for spreading on toasted bread or crackers, or relished as a standalone forkful. The best part is that it can be swiftly and easily prepared with just a handful of ingredients.

Ingredients

  • 4 cups purslane leaves

  • 3 cups yogurt

  • 2 garlic cloves, crushed

  • 1 tablespoon olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

How To Make It

  • Begin by removing any roots from the purslane and give it a thorough washing. Rinse it twice to ensure that all traces of soil or grit are eliminated from the leaves.

  • Next, separate the leaves from the stems. If desired, you can set aside the stems for future use in other recipes. Use a salad spinner to spin the leaves and remove any excess moisture.

  • In a separate bowl, combine the remaining ingredients using a wire whisk until they form a smooth and creamy mixture. Adjust the salt and pepper quantities to suit your personal taste.

  • Add the purslane leaves to the bowl and mix them well, ensuring that every leaf is thoroughly coated with the yogurt mixture.

  • You can either serve the dish immediately or cover it and refrigerate it for a few hours or overnight. Interestingly, the flavor tends to improve if the salad is allowed to rest. Before serving, gently stir the salad once again to ensure even distribution of the ingredients.