Purslane "Baqleh" Yogurt Salad
Purslane is a green, leafy vegetable, often considered as an herb or a weed. Can be eaten raw or cooked and contains about 93% water. The plant has red stems and small, green edible leaves. It has a slightly sour taste. In Palestine we call this herb "Baqleh" and sometimes sitti calls it Farfahina, Although there is few applications in the Palestinian cuisine for this herb served either hot or cold. It has also been present in many ancient cuisines around the world for thousands of years.
This salad is often served in the summer when the herb grows wild and free. This salad is delicious served next to kibeh, grilled kebabs, with kiftah, and as a side salad to rice dishes. It can also be served part of the mezze table.
This is an easy and a very quick recipe with only a few ingredients. You can find fresh purslane in farmers markets in the summer and sometimes, you can even find wild purslane growing in your own backyard or garden, just make sure its not sprayed with any pesticides. But the tiny green leaves are packed with nutritional value. Purslane is so high in many nutrients such as Vitamin A, Vitamin C, Magnesium, Potassium, iron, calcium and Omega-3 fatty acids. This incredible nutrition profile makes you wish it grows in your garden like a weed. Go find some purslane and add it to all your salads this summer.
Purslane Yogurt Salad
Total time: 20 mins
Prep time:10 mins
Yield: 4-6 servings
2 garlic cloves grated or finely minced
Salt to taste
3 cups plain good quality thick yogurt
2 tablespoon Extra Virgin Olive Oil
2 tbls chopped fresh mint (omit the mint of using purslane leaves). You can use dried mint as well 1 tsp
4 packed cups purslane leaves *** see note
1. Pick purslane off the stems. Fill a bowl with cold water and wash few times and drain well. Make sure there is no soil left on the leaves. If the leaves are too large you can give them a rough chop. I like to keep my leaves whole. And if the stems are tender they are equally delicious.
2. Purslane and diced are used interchangeably in this salad. If you are using cucumbers add about 3 finely diced cucumbers and 1 tsp dried mint, and one cup fresh chopped mint.
In a salad bowl, add yogurt, garlic, salt, and one tbls olive oil. Mix the ingredients together to combine. Fold in cucumbers or purslane. Chill until ready to serve. Drizzle with an additional tabls of olive oil and Aleppo peppers.
This salad keeps well in the fridge for up to one week.