Purslane is also eaten raw, but blanched briefly it becomes an entirely different meze: softer and denser. Two minutes is enough; longer and the purslane breaks down and leaves a slippery texture.
Ingredients
For the meze
For the top
Method
-
Pick the purslane
Separate the leaves and thin stalks and discard the thick ones.
-
Blanch
Drop into boiling salted water for 2 minutes only.
-
Into cold water
Transfer straight to cold water; this keeps the colour and stops the cooking.
-
Squeeze
Squeeze out the liquid by the handful and chop roughly.
-
Mix
Toss with the strained yoghurt, garlic, olive oil and salt.
-
Chill
Chill for 20 minutes and serve with olive oil and pepper flakes.
Tips
- Do not blanch for more than two minutes; purslane breaks down and turns slippery.
- Do not skip the cold water, as it is the only way to keep the colour.
- Squeeze it thoroughly, as wet purslane thins the yoghurt.
Nutrition
110
kcal
5 g
Protein
7 g
Fat
7 g
Carbs
5 g
Sugar
2 g
Fibre
Values are per serving and approximate.