Yoğurtlu Semizotu

Name: Yoğurtlu Semizotu
Prep time: 15 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 250 g semizotu (purslane), thick stems removed; 400 g süzme (strained) yogurt; 2 cloves garlic; ½ tsp salt; 2 tbsp olive oil; ½ tsp pul biber (Aleppo-style chilli flakes)

/yoh·uhrt·LOO se·MEEZ·o·too/

Chopped purslane in garlic yogurt

4serves

15 minactive time

Goes with

Rakı

The lemony, juicy leaves and cool yogurt keep the palate fresh against the anise of rakı.

Also good with white wine.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

250 gsemizotu (purslane), thick stems removed
400 gsüzme (strained) yogurt
2 clovesgarlic
½ tspsalt
2 tbspolive oil
½ tsppul biber (Aleppo-style chilli flakes)

Method

Wash the purslane well in several changes of water and drain thoroughly.
Chop the leaves and tender stems roughly.
Crush the garlic with the salt and beat it into the yogurt.
Fold in the purslane, spread on a plate, and finish with the olive oil and pul biber.