Zeytinyağlı Semizotu (Purslane In Olive Oil)

Ingredients

• 1 bunch purslane
• 1/4 cup olive oil
• 1 medium onion (finely diced)
• 3 cloves garlic (finely minced)
• 1 carrot (finely diced)
• 1 red bell pepper or kapya biber (finely diced)
• 2 tomatoes (diced)
• 1 tbsp tomato paste
• 1/2 tsp salt (to taste)
• 1/4 tsp ground black pepper (to taste)

Instructions

1. 1

   --- Steps ---

2. 2

   Thoroughly wash purslane to get rid of any dirt, drain well, pluck leaves, chop stems into 1 inch pieces & set aside.

3. 3

   Heat a pan on medium high & add olive oil.

4. 4

   When hot, add onion & garlic, cook till onion turns translucent.

5. 5

   Add both types of tomatoes, carrot, bell pepper, salt & pepper, cook until tomatoes have broken down.

6. 6

   Taste to adjust seasoning, remove from heat when purslane is tender & serve warm.

7. 7

   --- Steps ---

8. 8

   Thoroughly wash purslane to get rid of dirt, drain well, pluck leaves, chop stems into 1 inch pieces & set aside.

9. 9

   In a separate bowl, whip together the other ingredients using a whisk, until smooth & creamy then taste to adjust seasoning.

10. 10

    Add purslane leaves into the bowl of yoghurt & stir well to make sure they are full covered with the yogurt mixture.

11. 11

    Serve immediately, or cover & chill it for several hours (flavour gets better if the salad rests for a while)

12. 12

    Gently stir before serving.