Recipe
Carrot And Purslane Tzatziki Recipe
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Ivy / All my dishes 1 year, 4 months ago
You all know tzatziki and here are two variations I made which are great.
Prep:10m Servings:4
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 Ivy |
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Fans
Ingredients
- * 1 strained Greek yoghurt
- * 1 spoonful of extra virgin olive oil
- * 1 (or more) pounded clove of garlic
- * 1 pinch of salt
- * 1/2 (big) cucumber
- * 2 small carrots
- This is the first time I made it. The second time, I added the following ingredients:
- # 1 cup of finely chopped purslane
- # A pinch of hot chilli
- # A pinch of paprika
Directions
- Peel the cucumber and grate it and squeeze to drain excess fluid.
- Peel and grate the carrots.
- Finely chop purslane,
- Peel and pound the garlic in a pestle and mortar together with the salt.
- Combine all the ingredients and add oil, chilli, paprika and yoghurt and mix well. Refrigerate at least 30 minutes before serving, always keeping it covered to avoid smell in fridge.
- Tip: If you do not have drained yogurt, place the yogurt in a large square of double cheesecloth. Tie the cheesecloth over the sink and let any excess liquid drain for about 4 hours.
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ronnymarcus 1 year, 4 months ago said:
Looks Really wonderful but what is Purslane?
ivy 1 year, 4 months ago said:
Please read my post for more details.
http://kopiaste.blogspot.com/2008/07/purslane-salad-and-tzatziki.html
ivy 1 year, 4 months ago said:
Silverqueen, thanks for the voting.
bluewaterandsand 1 year, 4 months ago said:
Works for me!
jimrug1 1 year, 4 months ago said:
I think our tastebuds are on the same page.. ;-)~ We make a cucumber, purslane and yogurt salad at least once or twice a week in the summer. The Lebanese version uses mint and lemon along with the garlic. I love the hot chile idea. Thank you...