This one’s not so Ottoman. The ingredients are very Turkish though. I like it because it’s simple, delicious, fulfilling and healthy.
Ingredients:
300-400 of purslane
2-3 medium size potatoes
2 teaspoons of salt
2 liters of water
1 small can of corn kernels, cooked
1/2 cup of chopped gherkin pickles
For the sauce:
3 cups of yogurt
1/2 cup of mayonnaise
2 tablespoons of mustard
1 teaspoon of salt
In a medium sized pot, boil 2-3 potatoes in salted water, let cool off, peel and chop into cubes. Wash and drain 300-400 g of purslane. Chop up coarsely. Mix potato cubes, purslane, corn kernels and gherkins. In a separate bowl, combine yogurt, mayonnaise, mustard and salt, beat well until holds a creamy and even texture. Add this yogurt sauce to purslane, potato, corn mix. Bon Appetit!
