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| Purslane at the Bazaar |
Semizotu, Soğluk and Pirpirim are the names given to Purslane. Why there are 3 names for the same weed in the same country beats me. I was confused when I ate a semizotu salad and it resembled soğluk, I asked the hostess and she said no no its semizotu. Depending on where you come from depends on the name you know it by.
I first ate this when my mother in law came back from her garden with a few handfuls of it. She waved it in my face and said yemek, yemek (food, food). I wasnt so keen on it then but after making it myself and tweeking her recipe it is one of my favourites.
There are 2 simple salads that are both equally delicous and easy to prepare. Also both are great for the Meze table.
500gr purslane
3 cloves garlic, minced
salt
500gr yogurt
1tbsp dried mint
Chop the purslane up very finely and place into a bowl. Add in the yogurt and rest of the ingredients and beat well until everything is mixed in. Place onto serving dish and serve.
Purslane with olive oil
500gr of purslane
3 cloves garlic, minced
salt
olive oil
1 lemon
Finely chop the purslane and place into a bowl. Add in the minced garlic, pinch of salt and the juice of half a lemon or full lemon, depending on your taste. Stir very well and kind of mash it at the same time or use your washed hands and mix and squeeze at the same time. Splash in a bit of olive oil and serve.
