Creamy Yogurt and Purslane Dip (Poorpookheena B’Mesta ooh Tooyma)

What is healthier than spinach, and makes this dip extra special? Purslane! What the heck is that, you ask? Allow me to explain; purslane is an edible succulent with a slightly sour taste. It can be eaten as is, steamed, or fried. It can also be a wonderful addition to soups. Nutritionally, it has six times more vitamin E than spinach, and seven times more beta carotene than carrots. Do you want to know more?

Most people consider purslane to be a pesky weed, but other cultures know of it’s many benefits. Chances are you have this weed invading your garden right now. You’re likely to find it growing amongst the plants in your garden, or  in-between cracks in your concrete. It’s very hardy, and can be hard to control. Now that you’re “in the know”,  consider harvesting it as food, instead of eradicating it as a weed.

Goes Good With
Home-made Yogurt

 



Print Recipe
Creamy Yogurt and Purslane Dip (Poorpookheena B’Mesta ooh Tooyma)
prsurslane dip and cracke
Prep Time 15 minutes
Cook Time 7 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 7 minutes
Servings
people
Ingredients
prsurslane dip and cracke
Instructions
  1. If you harvest the purslane from the ground, make sure it has not been sprayed with pesticides, or "watered" by animals. You can either use scissors to cut the sections you want to use, or just pull the whole plant from the root. Don't worry, they'll find a way to grow back! The yellow flowers, seeds, and stems are all edible.
    purslane
  2. Wash harvested purslane thoroughly, after removing the roots and drain on paper towels.
    purslane washed
  3. Chop purslane into 1" pieces and steam for approximately five minutes, or until wilted.
    steamed fresh purslane
  4. Squeeze out any excess water. Sprinkle with 1/4 teaspoon salt and saute in olive oil for a few minutes.
    purslane cooked
  5. Add purslane to the yogurt, along with the pressed garlic, remaining salt, and melted butter. Mix well, and drizzle with additional olive oil, if desired. Serve with pita chips, crackers or bread.
Recipe Notes

Over time purslane will release a pinkish liquid into the dip. Although this will not change the flavor of the dip, it will affect the appearance. For this reason, I don't recommend preparing this dip ahead of time.​

Aunt Vicky, Mom, and their friend, Maria, reminiscing about the good old days,
as they sort through the purslane they harvested from mom’s garden.

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