Pirpirim bi mast — Purslane with Garlic Yoghurt

⏱ 15 min · 🍽️ 4 Servings · 🧂 6 Ingredients

Ingredients

  • 300 g young purslane (from Turkish shops, Turkish Semizotu)
  • 2 clove garlic
  • 500 g yoghurt (see the recipe Mast — homemade yoghurt; or shop-bought natural yoghurt, 3.5 % fat)
  • 0.5 tsp salt
  • 30 g walnuts
  • 2 tbsp olive oil

Instructions

  1. Cut the thick, tough stalks off the purslane; use only the leaves and tender tips. Wash the purslane thoroughly two or three times in a large bowl of cold water until there is no more sand at the bottom.
  2. Drain the purslane in a sieve and dry it well in a salad spinner or between tea towels so that the yoghurt does not become watery. Then chop it finely with a sharp knife.
  3. Peel the garlic and grate it very finely. Stir the yoghurt with the garlic and salt in a bowl until smooth.
  4. Fold in the purslane, keeping back a handful for the top. Roughly chop the walnuts.
  5. Cover the bowl and leave it to stand in the fridge so that the flavours can blend.
  6. Stir once more, season to taste with salt, transfer to a shallow bowl, scatter over the remaining purslane and the walnuts, drizzle with the olive oil and serve cold.
  7. Tip: Flatbread, rice or grilled meat go well with it; if you like, stir a pinch of red pepper flakes into the olive oil. Purslane is available in summer from Turkish shops and at the weekly market; it should be fresh and plump, not wilted. The dish is eaten the same day, because the purslane releases water into the yoghurt.
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Pirpirim bi mast — Purslane with Garlic Yoghurt – Recipe and image AI-created, editorially reviewed
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Pirpirim bi mast — Purslane with Garlic Yoghurt

A Kurdish classic from Dersim and Bingöl in eastern Turkey: Pirpirim bi mast is young purslane, finely chopped raw and stirred into garlic yoghurt, a quick, cooling bowl for hot summer days. According to tradition, purslane is also called Pirpirim there in Zazaki, Semizotu in Turkish, and the dish is known in Turkey as Yoğurtlu semizotu. Unlike Pirpîne bi hêk — purslane with onion and egg, which is cooked warm in the pan with egg, here the purslane stays raw and cold, juicy, crunchy and slightly tangy, with olive oil and a few walnuts on top.

⏱

Cook time

15 min

🍽️

Servings

4

🧂

Ingredients

6

View Original ↗

Nutrition

per serving

201 kcal

Calories

7 g

Protein

16 g

Fat

9 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.70 · ~€0.20/serving
  • 🛒

Instructions

  1. 1

    Cut the thick, tough stalks off the purslane; use only the leaves and tender tips. Wash the purslane thoroughly two or three times in a large bowl of cold water until there is no more sand at the bottom.

  2. 2

    Drain the purslane in a sieve and dry it well in a salad spinner or between tea towels so that the yoghurt does not become watery. Then chop it finely with a sharp knife.

  3. 3

    Peel the garlic and grate it very finely. Stir the yoghurt with the garlic and salt in a bowl until smooth.

  4. 4

    Fold in the purslane, keeping back a handful for the top. Roughly chop the walnuts.

  5. 5

    Cover the bowl and leave it to stand in the fridge so that the flavours can blend.

  6. 6

    Stir once more, season to taste with salt, transfer to a shallow bowl, scatter over the remaining purslane and the walnuts, drizzle with the olive oil and serve cold.

  7. 7

    Tip: Flatbread, rice or grilled meat go well with it; if you like, stir a pinch of red pepper flakes into the olive oil. Purslane is available in summer from Turkish shops and at the weekly market; it should be fresh and plump, not wilted. The dish is eaten the same day, because the purslane releases water into the yoghurt.

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