Recipe By :The Ottoman Kitchen by Sarah Woodward
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 calories LowerCarbs
Starter Veggie
Amount Measure Ingredient -- Preparation Method
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1 cup thick strained yogurt
2 large garlic cloves -- peeled and minced
sea salt
freshly ground black pepper
1 bunch watercress -- rinsed and drained
2 tablespoons extra virgin olive oil
Mix the garlic into the yogurt and then add plenty of seasoning. Arrange the watercress on a plate, spoon over the garlicky yogurt, dribble over the oil and chill well before serving.
Serves 4, as a starter.
Variation: In season, you can substitute purslane for the watercress. Distinguished by its fleshy stems and green, slightly furred leaves, it has a subtler flavor.
Cuisine:
"Turkish"
S(Formatted by Chupa Babi):
"April 2009"
Copyright:
"2002"
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Per Serving (excluding unknown items): 63 Calories; 7g Fat (94.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.
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