Ingredients
serves 41 pound purslane or lamb’s-lettuce leaves (4 cups well packed)
1 cup plain whole-milk yogurt
1 clove garlic, crushed
2 tablespoons extra-virgin olive oil
Salt and white pepper
Step 1
If using purslane, pull the leaves off the stem but do include the stem if very tender. Wash the purslane or lamb’s lettuce, then wash and dry it.
Step 2
Beat the yogurt with the garlic, oil, and a little salt and pepper, and mix with the leaves.The New Book of Middle Eastern Food Copyright © 2000Knopf
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