Carrot and purslane tzatziki
From ivy 15 years ago
- - to make
- Serves 4
You all know tzatziki and here are two variations I made which are great.
Ingredients
- * 1 strained Greek yoghurt shopping list
- * 1 spoonful of extra virgin olive oil shopping list
- * 1 (or more) pounded clove of garlic shopping list
- * 1 pinch of salt shopping list
- * 1/2 (big) cucumber shopping list
- * 2 small carrots shopping list
- This is the first time I made it. The second time, I added the following ingredients: shopping list
- # 1 cup of finely chopped purslane shopping list
- # A pinch of hot chilli shopping list
- # A pinch of paprika shopping list
How to make it
- 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.
mixing ingredients
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purslane tzatziki
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carrot tzatziki
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People Who Like This Dish 3
- OOIII So, USA
- tilgidh Blackshear, GA
- jimrug1 Peoria, IL
- bluewaterandsand GAFFNEY, SC
- silverqueen Albany, GA
- greekgirrrl Long Island, NY
- ivy Whereabouts, Unknown
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The Rating
Reviewed by 5 people-
Works for me!
bluewaterandsand
in GAFFNEY loved it
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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...
jimrug1
in Peoria loved it
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