Purslane Yogurt Salad (Salatet Frafaheen bi Laban or Salatet Baklé bi Laban) is a refreshing Lebanese salad made with fresh purslane leaves, creamy yogurt, garlic, olive oil, and a pinch of salt. Simple yet full of flavor, this traditional Lebanese side dish pairs beautifully with a variety of meals and makes a cool, refreshing accompaniment to grilled meats, rice dishes, and other Middle Eastern favorites.

Purslane: The Nutritious Wild Green We Should Eat More Often

Purslane leaves may not be used as often as they deserve in our everyday cooking, but I believe this humble wild green should have a more regular place on our tables. Often dismissed as a weed, purslane is a remarkably nutritious edible plant that deserves far more appreciation in our daily diets. It is particularly valued for its omega-3 fatty acids, which are uncommon in leafy vegetables, and it also provides dietary fiber, vitamins E and C, several B vitamins, and essential minerals, including iron, magnesium, copper, potassium, and calcium.

The good news is that purslane is already an important ingredient in authentic Lebanese fattoush salad, where its tender, succulent leaves complement the other fresh vegetables and herbs beautifully. It is also delicious in traditional Lebanese dishes such as Salatet Frafaheen bi Laban (Purslane Yogurt Salad), a simple, refreshing combination of purslane, yogurt, garlic, and olive oil. With its nutritional benefits and versatility in the kitchen, this humble wild green deserves a little more attention in our everyday cooking!

How to Clean and Prepare Fresh Purslane

Fresh purslane is often sold in bunches with its roots still attached. The leaves are smooth, shiny, and succulent, with tender stems that are also edible. To prepare purslane, trim off the roots and remove any yellowed or wilted leaves, along with any dirt or other debris. Separate the stems and leaves as needed, then rinse them thoroughly under cold running water to remove any remaining soil or grit. Drain well in a colander and gently pat dry with a clean kitchen towel before using in your favorite recipes, such as Lebanese fattoush or purslane yogurt salad.

How to Make the Garlic and Mint Yogurt Dressing

While the purslane leaves drain in a colander, prepare the yogurt dressing. In a bowl, combine the yogurt, garlic, and dried mint, then season with salt to taste. Mix well until everything is evenly incorporated.

How to Assemble and Serve Purslane Yogurt Salad

Pour the yogurt dressing over the purslane leaves and toss gently until evenly coated. Add the ice cubes and serve immediately, or cover and refrigerate for up to 6 hours. Drizzle with olive oil just before serving for the perfect finishing touch.

Frequently Asked Questions About Lebanese Purslane Yogurt Salad

1. Can I use cucumbers instead of purslane in this yogurt salad?

Absolutely! Simply replace the purslane leaves with chopped cucumbers to make a refreshing Lebanese-style cucumber yogurt salad. You can also combine purslane and cucumbers for a delicious variation that offers the best of both ingredients.

2. Can I mix purslane and cucumbers in the same salad?

Yes! Combining fresh purslane leaves with chopped cucumbers adds variety in texture and makes this yogurt salad even more refreshing. Keep the garlic, dried mint, and yogurt dressing for that lovely Lebanese flavor.

3. How do I prevent my purslane yogurt salad from becoming watery?

The secret is to drain the purslane leaves thoroughly after washing them before combining them with the yogurt dressing. Excess water can thin the yogurt and make the salad watery. If you are using cucumbers, you can also remove their seeds or drain them briefly after chopping.

4. Can I prepare Lebanese purslane yogurt salad ahead of time?

Yes! You can prepare the yogurt dressing in advance and refrigerate it until needed. For the freshest texture, drain the purslane well and combine it with the dressing shortly before serving. If you prefer to prepare the salad ahead, cover and refrigerate it for up to 6 hours, as recommended in this recipe. Add the ice cubes and drizzle with olive oil just before serving.

More Purslane Salad to Enjoy:

• Antioxidant Veggie, Fruity, and Nut Salad ➡️ Click
• Authentic Lebanese Fattoush Salad Recipe ➡️ Click

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Purslane Yogurt Salad

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Prep: 15 minutes minutes

Cook: 0 minutes minutes

Chilling Time 6 hours hours

Servings 4

Course

Salad

Cuisine

#Middle Eastern

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Lebanese

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Mediterranean

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Description

Lebanese Purslane Yogurt Salad (Salatet Frafaheen bi Laban or Salatet Baklé bi Laban) is a refreshing traditional dish that brings together tender purslane leaves and creamy yogurt, flavored with garlic, olive oil, and a touch of salt. Simple to prepare yet wonderfully satisfying, this Lebanese salad makes a lovely side dish and pairs beautifully with a variety of everyday meals and Middle Eastern favorites.

Ingredients

 

1x2x3x

• ▢ 3 cups whole milk yogurt
• ▢ 4 cups purslane leaves destemmed, from about 5 bundles
• ▢ 3 garlic cloves crushed
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon dried mint
• ▢ 3 –4 ice cubes
• ▢ Salt to taste

Instructions

 

• Remove the stems, any wilted leaves, and other debris from the purslane. Rinse the leaves thoroughly under cold running water, then drain well in a colander.
  
• While you wait for the purslane leaves to dry out in a colander, make the yogurt dressing: combine the yogurt with garlic and dried mint, and season with salt.
  
• Toss the purslane leaves with the yogurt dressing. Add the ice cubes and drizzle with olive oil for a more luscious texture and taste. Enjoy!
  

Notes

 

Keyword creamy garlic yogurt dressing, purslane yogurt salad, salatet farfaheen bil laban

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