Purslane Salad
Sample Dishes from Turkish Cuisine
Purslane Salad (Semizotu Salatası)
| Ingredients | Measure | Amount |
| Onion | 1 large size | 100 gr |
| Salt | 1 1/2 teaspoon | 9 gr |
| Purslane | - - | 500 gr |
| Tomatoe | 4 small size | 400 gr |
| Lemon juice | 3 tablespoon | 30 gr |
| Sumac | 1 teaspoon | 2 gr |
Preparation
Wash purslane
thoroughly; drain. Chop coarsely. Set aside. Cut onion into half. Slice into
1-2 mm thick slices. Sprinkle with salt; mix well. Set aside. Cut tomatoes into
1 cm (1/2 inch) cubes. Combine all vegetables in a salad bowl. Toss slightly.
Sprinkle with lemon juice. Season with sumach. Serve cold.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 38 cal |
| Protein | 2,1 g |
| Fat | 0,4 g |
| Carbohydrates | 6,5 g |
| Calcium | 60 mg |
| Iron | 1,91 mg |
| Phosphorus | 20 mg |
| Zinc | 1 mg |
| Sodium | 590 mg |
| Vitamin A | 1876 iu |
| Thiamine | 0,09 mg |
| Riboflavin | 0,08 mg |
| Niacin | 0,73 mg |
| Vitamin C | 30 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
This recipe comes
Gaziantep province. It is called "Pripirm Salad". Sumach is used to give sour
taste instead of lemon juice. On Mediterranean Region wild purslane is called
"Töhmeken" which is used to make this salad. For sour taste unripe grape or
lemon juice is used in the South and the Southeast Anatolia.