Ingredients (Serves 6)
½ kg pirpirim
3-4 cloves of garlic
1 kg yogurt
1 teaspoon salt

Preparation
After the pirpirim are separated from their stems, washed thoroughly and grained, they are left in a strainer to drain the water and placed in a bowl. The garlic is peeled, crushed and added to the pirpirim. The yogurt is whipped and poured into a bowl, salt is added and served.

*The name given to purslane in the Urfa dialect.

Source: The Flavor from Tandoori / Lütfiye AKALIN