Purslane Patsa Salad (Semizotlu Makarna Salatasi)

Most of us in Western countries don’t eat purslane or ‘pig’s weed’ (semizotu, in Turkish). But in fact it’s wonderfully tasty and full of things that are good for you. Turks eat it quite commonly in salads and other dishes, and it can be found in every market and süpermarket in the country. Having never tried it before, I decided to make this beautifully simple but tasty pasta salad, which can be served hot or cold. Give it a go and I think you will like purslane as much as I now do…


  • Bunch purslane (pig’s weed) Pasta with purslane
  • 2 medium carrots
  • 1.5 cups plain Turkish/Greek yoghurt
  • 2 cloves of garlic, crushed
  • 4 tbsp of vegetable oil
  • 1 packet of pasta (spirals, bows etc – whatever takes your fancy, really)
  • Salt
  • Red pepper flakes


  1. Cook pasta, as per normal, leaving it a little al dante.
  2. Peel and grate the carrots. Add vegetable oil to a pan and saute carrots until soft.
  3. Wash and chop the purslane and boil for 2-3 minutes only, keeping it still a little crisp.
  4. Mix the yoghurt and garlic together.
  5. Combine all ingredients together in a large bowl. Top with red pepper to serve.