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Purslane Salad

Sample Dishes from Turkish Cuisine

Purslane Salad  (Semizotu Salatası)

Onion1 large size100 gr
Salt1 1/2 teaspoon9 gr
Purslane- -500 gr
Tomatoe4 small size400 gr
Lemon juice3 tablespoon30 gr
Sumac1 teaspoon2 gr


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)

Energy38 cal
Protein2,1 g
Fat0,4 g
Carbohydrates6,5 g
Calcium60 mg
Iron1,91 mg
Phosphorus20 mg
Zinc1 mg
Sodium590 mg
Vitamin A1876 iu
Thiamine0,09 mg
Riboflavin0,08 mg
Niacin0,73 mg
Vitamin C30 mg
Cholesterol0 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.