Shared by Alon Hadar
Shared by Alon Hadar
Jajic (Yogurt and Purslane Dip)
Yield: 6-8 servingsTime: 15 min
Jajic (Yogurt and Purslane Dip)
Yield: 6-8 servingsTime: 15 minFamily Journey
KurdistanJerusalem
New York City
On Shavuot, Alon Hadar's Kurdish family serves stuffed breads called kadeh with this yogurt sauce made with purslane, which his father used to forage. You can also make it with watercress.
This recipe was shared by Alon Hadar. Read more about his family in "‘Queen of the Table’: A Grandmother’s Kurdish Shavuot Tradition" and try his recipe for Kadeh (Cheese and Spinach Stuffed Bread).
Ingredients
- 1 cup whole milk yogurt
- ¼ cup sour cream
- 3 scallions, finely chopped
- ¼ cup purslane or watercress, finely chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
Preparation
Step 1
Mix all the ingredients in a bowl until combined well and serve.
