Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, June 20, 2011

Purslane-Yogurt Dip

(Pirpirim Cacığı - Malatya)

<br />Purslane-Yogurt Dip
250 gr Purslane, washed and drained or 100 gr Rosettes
1-2 clove of garlics, mashed with salt
1 cup plain yogurt
4-5 tbsp extra virgin olive oil

Mix the garlic and yogurt in a medium sized bowl until it is blended very well. Add the Purslane or Rosettes, toss. Drizzle some extra virgin olive oil over the top.

* Purslane is one of my favorite vegetables and not well known in Canada. The plant has thick, small, round shaped moist leaves. The stems are especially juicy and delicious. It grows like a weed everywhere. I used to have them in my backyard, but they were smaller than they should be. Unfortunately I moved to a condo a couple years ago so I am not able to pick them up from my backyard anymore:( Recently my friend told me that she found something that looks like Purslane at a Loblaws in Toronto. It was very easy to find it on the shelf with the name of Rosettes:) They smell like roses when you chew it:D



At 6:43 PM, Anonymous Anonymous said...

Hi Binnur,

My mother makes semizotu all the time during the Summer months in Turkey. We usually eat it as a salad with garlic yogurt.

Where do you buy Semizotu in the U.S.? I have never seen it at the local grocery stores.



At 10:48 AM, Blogger Binnur said...

Hi Stephanie ,
I put some information up there for you:)

At 11:03 AM, Anonymous Mary Ka said...

Purslane! I thought it could be grown only in Mediteranean, or, at least, in warm places.
In Greece we put it in every summer salad but I tasted in fruit salad and it was a very nice combination!

At 11:45 AM, Anonymous Anonymous said...


I just wanted to say that if you want to enjoy purslane in Canada, you can try to grow them from seed. The wild stuff growing here and there are too small. I found them on Richters Herbs online catalogue and in their store too.

At 2:24 AM, Anonymous Anonymous said...

I made my whole garden soup yesterday and added some purslane as well, great stuff. We have loads of it growing everywhere, I basically use it as a ground cover in the garden.
Do find that its structure sometimes gives some problem in mixing with other more soft ingredients.

At 7:07 PM, Anonymous Jay said...

Thanks for the Malatya recipe, I actually had this at a friends house when I was stationed at Erhac. Can't wait to make it for the wife, I'm sure she'll love it!


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