Cacik with Purslane
Hello Dear Friends,
After a busy one-day Cyprus trip, I returned home to Istanbul :) Of course, I immediately returned to work from where I left off. Cyprus was very enjoyable, I hope I have the opportunity to go again and explore for a longer time.
Due to the warming weather and the approaching Ramadan, I will try to focus on salad or soup recipes for the next 1-2 days.
Like every year, Ramadan Menus will be with you every day. I think new salads would suit these menus very well. In this tariff Purslane Salad with Cucumber Yogurt should i say or tzatziki with purslane I was undecided as to whether the strained yoghurt combined with these flavors and softened a little, and it became the same dry cacık.
When this is the case, and when we say tzatziki, the first thing that comes to mind is cucumber, I said ok. It was both short and sweet :) Those who say dry cacık said what did acep mean from here dry tzatziki They can access my recipe.
If you want, you can grate the cucumber, this will speed up your work even more, but when you chop it finely with a knife, I think it tastes much better.
I drizzled olive oil, which I heated with red pepper flakes, but you can only drizzle olive oil on it.
Love…
Ingredients for Purslane Cacik Recipe
- Half a bunch of purslane
- 2 cucumbers
- 10 tablespoons of strained yogurt
- 2 cloves of garlic
- salt
- olive oil
- Red pepper
Fabrication:
- Extract the leaves of purslane and wash them in plenty of water and leave to drain.
- Wash the cucumbers, cut them lengthwise into 4 parts and finely chop.
- Crush the garlic with salt in a mortar if you wish, or grate it with a small grater and mix all the ingredients in a bowl.
- Add coarse yoghurt and optionally a little more salt, mix and let it rest for 1 hour in the refrigerator.
- Before serving, take it out of the fridge and place it on a serving plate. For the topping, fry the olive oil and chili flakes in a small saucepan or pan.
- Before serving, drizzle hot oil on the salad and serve.
