One man’s errant weed, another man’s ingredient for a healthy meze dish. At the moment Semizotu is widely available at the neighbor markets. Cheap in price, yet looking luscious amidst its peers of rocket, parsley and spring onions, its fleshy stems confidently protruding up, catching my curious shopper’s eye.
And indeed its name translates to something like fleshy, plump herb (or yes, weed). There is a pleasant tanginess to them, and a satisfying texture. When you bite into them, they are ever so fresh and slightly juicy, not unlike a cucumber.
It is also known in the western kitchens. A quick internet search for Purslane in English, or Portulak or Burzelkraut in German, and one can learn of the healing properties of this humble plant that has a pervasive way of cropping up in the cracks of concrete, or in the spaces between your garden pavers.
It is quite versatile too, but I want to stick with the Turkish theme.
(1) Meze
Yoghurt purslane salad (Yoğurtlu semizotu)
A 3-minute Wunderkind:
Clean the purslane and keep it in iced water. Shred into smaller sizes. Then add strained (thick) yoghurt, mixed with salt and garlic, and carefully fold under. A little splash of olive oil, the inevitable sprinkling of pulbiber (pepper flakes), and on the table it goes….
And indeed its name translates to something like fleshy, plump herb (or yes, weed). There is a pleasant tanginess to them, and a satisfying texture. When you bite into them, they are ever so fresh and slightly juicy, not unlike a cucumber.
It is also known in the western kitchens. A quick internet search for Purslane in English, or Portulak or Burzelkraut in German, and one can learn of the healing properties of this humble plant that has a pervasive way of cropping up in the cracks of concrete, or in the spaces between your garden pavers.
It is quite versatile too, but I want to stick with the Turkish theme.
(1) Meze
Yoghurt purslane salad (Yoğurtlu semizotu)
A 3-minute Wunderkind:
Clean the purslane and keep it in iced water. Shred into smaller sizes. Then add strained (thick) yoghurt, mixed with salt and garlic, and carefully fold under. A little splash of olive oil, the inevitable sprinkling of pulbiber (pepper flakes), and on the table it goes….
(2) A green salad option
Prepare the leaves as above. Add cherry tomatoes, a cucumber, some chopped walnuts. Splash over a mix of lemon, garlic, olive oil and salt, and mix.