Turkish · Keto
Purslane in Olive Oil with Yogurt
Traditional Turkish cold dish of purslane cooked in olive oil, served with garlic yogurt on the side. Light, tangy, and refreshing.
Halal-friendly Vegetarian Easy
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
5g Net carbs
5g Protein
14g Fat
180 Calories
Per serving
Ingredients
- 300g Purslane, trimmed and washed
- 2 tbsp Extra virgin olive oil
- 1/4 small Onion, finely diced
- 1/2 small Tomato, diced (small amount)
- 3 tbsp Full-fat yogurt
- 1 clove Garlic, minced
- to taste Salt
Method
- Heat olive oil in a pan over medium heat.
- Saute onion until soft, about 2 minutes.
- Add diced tomato and cook 2 minutes.
- Add purslane, season with salt, cover and cook 5-6 minutes until wilted.
- Let cool to room temperature.
- Mix yogurt with minced garlic and a pinch of salt.
- Serve purslane with garlic yogurt on the side.
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