This was one of the dishes on the buffet at Tawlet; it is a rural dish from the North; very nourishing, as purslane is supposed to be the most nutritious green ever (even though it is a weed); the US Department of agriculture had plans to encourage its cultivation in every empty lot in America, because of its very high ratio of Omega-3 and good fiber; AKA verdolaga (spanish), or mâche, or pourpier (french).
Just dilute some yogurt in water, add a pinch of mashed garlic, some salt and the purslane; that’s it!
- 1 cup of plain yogurt, full or lowfat
- 1 cup of water
- 1 or 2 cloves of garlic, mashed with some salt
- 1 bunch of purslane, previously washed well (can substitute watercress or any other green) and plucked out (remove the thick stems).
METHOD:
- Mix the yogurt with water and the mashed garlic; add the purslane. Serve or keep refrigerated till serving time.
To read more on the nutritional benefits of purslane, click here.
and here.
52 Comments
Oh wow, I never know that plant can be eaten. I have plenty of them outside my house. Don’t dare to lay my hands on them. Thanks so much for sharing. I’ll check the details before stuffing them into my mouth. hehe…. Hope you’re haveing a great time.
Cheers, Kristy
Who would have thought, the weeds I pull from my garden could make this delicious soup.
Mimi
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[...] the Lebanese kitchen it is used for fattoush salad; for a yogurt and purslane salad (so refreshing in the heat); and as a stuffing in fatayers or bread [...]