Garlicy Purslane Dip
- 1 bunch Purslane*
- 2 cloves Garlic, crushed
- 1 ½ cups Plain Yogurt, thick-style
- 2 T. Olive Oil
- ½ tsp. Salt
- 10-15 sprigs Fresh Dill, chopped
- To prepare the Purslane*: separate the leaves from the stalk, discarding stalks. Wash the leaves very well and allow to dry. Then chop into small pieces and set aside.
- Mix Yogurt (the thicker it is the better), crushed Garlic, Olive Oil and Salt together until well blended.
- Add the chopped Dill and Purslane and mix gently.
- Garnish with some extra Olive Oil and Dill.
- Serve chilled. This dip is a great appetizer or party food. It goes well with pide bread, veggies or simply eaten by the spoonful. It’s also tasty as a side with a meat dish.
* Purslane is something I had never cooked with before coming to Turkey. Growing up in the US, my parents had a large garden and I remember picking this pesky weed that grew in abundance and tossing it out by the wheelbarrow load. Turns out, that pesky weed is not just edible but very high in fiber, vitamins and omega-3 fatty acids. The picture below shows the bunch of purslane I just bought at our local Pazar. I’m not certain if you can buy purslane from the grocery store in the States, but I’m sure you can find some growing just about anywhere. If you don’t have a garden I’m sure someone who does will be more than happy if you ask to take some of their purslane.
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