[MC-AllEthnic-Recipes] Turkish Purslane and Yogurt Salad - 7g Carbohydrate; trace Dietary Fiber

 

* Exported from MasterCook * Turkish Purslane and Yogurt SaladRecipe By :Serving Size : 6 Preparation Time :0:00Categories : LowCal (Less than 300 cals) LowerCarbs Meze Veggie Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 garlic cloves -- pounded in a mortar with 2 teaspoons salt until mushy 1 1/2 cups full-fat plain yogurt 1 tablespoon extra-virgin olive oil 1 1/2 pounds purslane -- heavy stems removed, washed well, and driedStir the garlic paste into the yogurt along with the olive oil until well blended. Toss with the purslane. Refrigerate for 1 hour before serving and serve cold.Makes 6 servings as a meze or starterAuthorNote: Called 'yogurtlu semizotlu salatasi', this recipe may have a long history. The medieval Muslim doctor and
philosopher Avicenna, who lived from 980 to 1037, recommended the medicinal benefits of eating purslane and yogurt. This salad is very refreshing, and I like to make it in the summer or with grilled foods.Cuisine: "Turkish"Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"S(Formatted by Chupa Babi): "Sept 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 4g Fat (47.3% calories from fat); 4g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 80mg Sodium. Exchanges: 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0

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