Purslane Yogurt Salad
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
- 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
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