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Purslane or Lamb’s Lettuce and Yogurt Salad

Recipe information

  • Yield

    serves 4

Ingredients

1 pound purslane or lamb’s-lettuce leaves (4 cups well packed)
1 cup plain whole-milk yogurt
1 clove garlic, crushed
2 tablespoons extra-virgin olive oil
Salt and white pepper

Preparation

  1. Step 1

    If using purslane, pull the leaves off the stem but do include the stem if very tender. Wash the purslane or lamb’s lettuce, then wash and dry it.

    Step 2

    Beat the yogurt with the garlic, oil, and a little salt and pepper, and mix with the leaves.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMiddle EasternYogurtDairySideStarterDinnerGluten FreeNut FreeVegetarianEasyQuick5 Ingredients or FewerCookbooks
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