Purslane Yogurt Salad
Description
Purslane Yogurt Salad, “Salatet Frafaheen bi Laban”/ “Salatet Baklé bi Laban” is a simple salad of purslane leaves, yogurt, garlic, olive oil and salt, it makes a great side and a refreshing accompaniment to any dish.
Ingredients
- 3 cups whole milk yogurt
- 5 bundles purslane leaves equivalent to 4 cups of destemmed purslane leaves
- 3 garlic cloves crushed
- Salt to taste
- 2 tablespoons olive oil
- 3-4 ice cubes
- 1 tablespoon dried mint
Instructions
- Destem the purslane leaves and remove dead leaves and other debris before you wash in cold water, drain well.
- While you wait for the purslane leaves to dry out in a colander make the the yogurt dressing: combine the yogurt with garlic and dried mint, season with salt.
- Toss the yogurt dressing over the purslane leaves. Add the ice cubes and drizzle with olive oil on top for a more luscious texture and taste. Enjoy!!
Notes
If you make this recipe, I would love to see your creations, share your pictures on Facebook! Hashtag, #Hadia’s lebanese Cuisine
Looking for more purslane recipes, check these two salads
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