世界各地馬齒莧（Purslane）的多種吃法３ 組圖
Purslane Tzatziki
One person’s weed is another person’ dinner. Purslane grows amok in Greece and the other nations that surround the Mediterranean. This succulent can be found growing in gardens, roadside and yes, even at the farmer’s markets. In Greece, purslane is often made into a salad (or a salad component), stewed or simply added as a garnish.
I don’t remember purslane growing here in Toronto until recently and my suspicion is that it started sprouting up after the city banned pesticide use to kill weeds as part of lawncare. I never thought it would come to this but…gee thanks David Miller (former Mayor of Toronto). So, I see purslane growing among potted plants, herbs and in the corners of our lawn. 
Purlsane can creep into your garden, all to the more reason to pick it for eating. Traditionally purslane was used to treat liver ailments, liver ailments, headaches and shortness of breath. Purslane is also high in omega-3 fatty acids which are believed to protect against heart attacks ans strenghthen the immune system. Purslane is also loaded with vitamin C and beta-carotene and there’s a tart flavour to the bite.
I’m not re-inventing Tzatziki here nor am I the first to offer this twist with purslane. I offer this dish as an alternative to the traditional Tzatziki. Tzatziki is made of strained yogurt, garlic, grated cucumber, olive oil and either lemon or vinegar with chopped dill ( or mint) to round out the dish. Subtract the grated cucumber and add the purslane.
Remember, purslane has a tart flavour and therefore you won’t need as much lemon juice or vinegar as with the old’ skool Tzatziki. If you have purslane in your garden try this version of Tzatziki – you won’t have to grate the cucumber nor squeeze the water out of it either. Look for purslane in your garden and try it out in a salad or make this Tzatziki the next time you’re having Greek night.
Tzatziki is a Greek condiment (we call it a salad) that’s often served as part of array of mezes or an accompaniment with souvlaki, grilled lamb, potatoes or fried zucchini chips. Heck, it’s great just scooping it up with pita bread or good crusty bread. 
Purslane Tzatziki (Τζατζικι με Γλιστρίδα)
500 gr. of plain yogurt (full fat)
1 cup of purslane leaves and stems (choose tender, thin stems)
1-2 cloves of minced garlic (depending how garlicky you like it)
2 Tbsp. chopped fresh dill
splash of Ouzo
squeeze of lemon juice to taste
salt to taste
1/4 cup extra virgin olive oil
- Empty your tub of yogurt into a fine mesh strainer and place a bowl or pot under it. Cover and place in the fridge overnight. You will wake up to strained “Greek-style” yogurt that ha thickened and reduced to half the volume. Empty the strained yogurt into a bowl and discard the liquid.
- Thoroughly wash your purslane and and pat-dry, then chop half of it (keeping the rest whole). Mince your garlic and add it into the yogurt along with the purslane, some salt and some olive oil. Stir with a spoon until mixed well and taste. Adjust with lemon juice, salt and more olive oil if needed. Taste again then add a splash of Ouzo and the chopped fresh dill and mix again. Cover and store in the fridge until needed.
Portulac or Purslane can be found in the Mediterranean, Northern Africa but also in Mexio. It is a leaf vegetable. Here on the island it grows near the sea. It likes the salty air but needs water. It is particularly healthy plant.
Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant. Purslane has .01 mg/g of Eicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 fatty acid normally found mostly in fish, some algae and flax seeds. It also contains vitamins such as vitamin A, vitamin C, and some vitamin B and carotenoids, as well as dietary minerals, such as magnesium, calcium, potassium and iron.
Besides all that it tastes fresh with a bit of a lemon taste to it. I like it with an orange dressing.
Preparation time: 5 minutes
difficulty: easy
Ingredients:
- 200 gram of Purslane
- one orange
- juice of a lemon
- some olive oil
- salt and pepper
Preparation:
Wash the Purslane and let it dry.
Peel the orange and cut out the fillets.
Mit some orange juice, lemon juice, salt, pepper, olive oil in a bowl. Add the Purslane and the orange filets and mix well.
Laurie from
Mediterranean Cooking in Alaska is hosting this edition of
Weekend Herb Blogging and this week I've found something new at the market - Purslane
Purslane may well be thought of as a weed, having the rather unflattering name of pigweed and hogweed, but this unusual green shouldn't be overlooked. By the look and feel of its spoon shaped leaves, you can immediately tell that it is a succulent. All parts are edible, the leaves, stem, flower and the seeds.
Purslane is a very nutritious plant and is loaded with Omega 3 fatty acids as well as good quantities of Vitamins A and C. It also has anti-inflammatory and digestive properties - with high levels of anti-oxidants, its a plant we certainly should be eating more of.
The leaves are a little juicy, a subtle savoury flavour - the stems have a bit more bite and flavour.
In the dish I'm making I've decided to make use of all its healthy properties and enjoy it raw. I've tempted it with a mix of heirloom tomatoes and persian fetta to create a colourful salad.
Purslane, Tomato and Persian Fetta Salad
purslane, leaves picked, washed & dried
mixed tomatoes, quartered
Persian fetta
extra virgin olive oil
aged balsamic vinegar
salt and pepper, to taste
I was lucky to score a gorgeous display of various heirloom tomatoes at the market today
and with their different colours, tastes, textures and sizes, they make a wonderful salad just on their own.
Place you prepared tomatoes into a bowl and scatter over with purslane leaves, toss briefly. Crumble over with a little Persian fetta and very gently tumble it through. Drizzle over with a little olive oil and season to taste.
You can enjoy it as it but I've used it as a topped for Bruschetta
On grilled pieces of ciabatta, generously top with the salad mix and then drizzle over with good aged Balsamic Vinegar.
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nice! We have plenty of purslane here in Southern California, but I’ve never really known what to do with it. Now I have an idea
Excellent idea, very fresh. I’ve never tried in this sauce…
What a splendid idea! Next time I will add the orange to the sauce.
Hey Tobias,
Just saw your comment on Joumana’s blog and clicked on your link
What a great blog you have.
I love the slippery texture of purslane and also its natural slight sourness. I am going to try it with orange, I use Meyer lemons when I serve purslane as a salad. Meyer lemon has a mild flavor that redolent of Lisbon lemons, satsumas and oranges.
cheers,