{"id":8125,"date":"2020-01-23T22:32:56","date_gmt":"2020-01-23T22:32:56","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8125"},"modified":"2024-11-14T23:44:53","modified_gmt":"2024-11-14T23:44:53","slug":"purslane-yogurt-salad","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/purslane-yogurt-salad\/","title":{"rendered":"Purslane Yogurt Salad"},"content":{"rendered":"

Purslane Yogurt Salad, \u201cSalatet Frafaheen bi Laban\u201d\/ \u201cSalatet Bakl\u00e9 bi Laban\u201d 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.<\/p>\n

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Purslane leaves aren\u2019t an ingredient used liberally but I believe it should show more in our daily fare recipes, a weed that is far more nutritious than many of the crops we plant and eat. Purslane leaves have more omega three than any other leafy vegetable, rich in fiber, vitamin E, vitamin C, vitamin B, Iron magnesium, copper, potassium, and calcium.<\/p>\n

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The shiny smooth leaves are sold with their roots intact, destem and remove dead leaves and other debris before you wash in cold water, drain well.<\/p>\n

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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.<\/p>\n

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Toss the yogurt over the purslane leaves.<\/p>\n

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Add the ice cubes, serve the salad right away or let it sit in the refrigerator for a maximum of 6 hours. Drizzle olive oil right upon serving.<\/p>\n

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Tips and Variations<\/h1>\n