Purslane Stew with Yogurt

Ingredients

• 500g taze semizotu, yıkanmış ve iri doğranmış · 100 kcal
• 1 adet orta boy kuru soğan, yemeklik doğranmış · 40 kcal
• 1 adet orta boy domates, rendelenmiş · 32 kcal
• 1.5 yemek kaşığı zeytinyağı · 135 kcal
• 1.5 yemek kaşığı pilavlık bulgur · 68 kcal
• 150g süzme veya sade yoğurt · 90 kcal
• 1 diş sarımsak, ezilmiş · 7 kcal
• 1/4 su bardağı sıcak su · 17 kcal
• Bir tutam tuz · 1 kcal

Method

1. Sauté the chopped onion in olive oil in a pot until translucent, then add the grated tomato and cook for 2 minutes.
2. Add the purslane, bulgur, hot water, and salt; cover and simmer on low heat for about 15-20 minutes until the bulgur is tender.
3. In a small bowl, whisk the yogurt with minced garlic and a pinch of salt until smooth.
4. Remove the stew from the heat and let it cool slightly to a warm temperature. Transfer to a serving plate and serve topped with the garlic yogurt.

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