PURSLANE WITH YOGURT (BY CHEF YİĞİT ULUS'S INTERPRETATION)
Clean up the purslane leaves the. Mix olive oil, pear vinegar, plum sour, black sesame in a container. Blend the purslane leaves with this mixture and place to the bowl to be served.
In another bowl, mix the strained yogurt, garlic, salt and olive oil well and add onto the leaves.
Before serving, sprinkle with black sesame, pomegranate, olive oil, plum sour and cracked nuts.
This recipe is developed by Chief Yigit ULUS.
Our Chief Yiğit ULUS has reinterpreted Tömeken Yogurt which is a traditional meal and he created a unique flavor. Like as many of our appetizers which you can not order in any other restaurant, this recipe also belongs to us. We kindly recommend you to try it.
Half bunch tömeken (purslane)
1 teaspoon of olive oil
1 teaspoon pear vinegar
1 teaspoon of plum sour
1 pinch of black sesame
For dressing sauce
The main ingredients of this recipe are produced in Alanya.