Yoğurtlu Semizotu — Purslane with Garlic Yogurt

Fresh purslane folded into cool garlicky yogurt is one of Türkiye’s simplest and most refreshing summer mezes. This uncooked version keeps the leaves crisp and distinct from semizotu yemeği, the cooked purslane dish.

Serves 4 | Prep 15 minutes

INGREDIENTS

• 250 g fresh purslane

• 400 g thick Turkish or Greek-style yogurt

• 1–2 garlic cloves, finely grated

• 2 tbsp extra-virgin olive oil

• Salt

• 2 tbsp chopped walnuts, optional

• Pul biber or dried mint, to finish

METHOD

1. Pick over the purslane, keeping the tender leaves and fine stems. Wash very well, then dry completely.

2. Whisk the yogurt with garlic and salt until smooth. If very stiff, loosen with a spoonful of cold water.

3. Roughly chop the purslane and fold it gently into the yogurt just before serving.

4. Spoon into a shallow dish. Drizzle with olive oil and finish with walnuts and pul biber or mint.

AUTHENTICITY NOTE

Do not blanch the purslane: the contrast of crisp, lemony leaves and thick yogurt is the character of this meze. Serve cold with bread beside grilled food.