1 serving (medium) of Purslane thick tzatziki (120 g) has 82 calories. That works out to 68 calories per 100 g. It contains 5.6 g of carbs, 4.3 g of protein, 4.6 g of fat and 1 g of fiber. Its 50.4 µg of Vitamin K covers 42% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.

What is Purslane thick tzatziki?

Purslane thick tzatziki is a Turkish-style take on kuru cacık: thick or strained yogurt mixed with chopped purslane, garlic and salt. Unlike a pourable cacık, it is served with a dense, spoonable consistency, sometimes finished with a little olive oil.

Cool and tangy, it pairs the fresh, slightly tart taste of purslane with creamy yogurt and a gentle garlic bite. In Turkey it is commonly served as a meze or alongside a meal, especially in warm weather; it also works well with flatbread, grilled vegetables or roasted meat. Yogurt gives it some protein, while the dish remains relatively light at 68 calories per 100 g. For a looser dip, stir in a small splash of water.

Purslane thick tzatziki Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

4.7g

· 2% DV

Protein

3.6g

· 7% DV

Fat

3.8g

· 5% DV

Fiber

0.8g

· 3% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 28% · Protein 21% · Fat 51%

Purslane thick tzatziki Vitamins & Minerals

Vitamins

Vitamin K

42µg · 35% DV

B12

0.32µg · 13% DV

0.16mg · 12% DV

Vitamin C

6.8mg · 8% DV

Minerals

Phosphorus

92mg · 13% DV

Calcium

118mg · 12% DV

Sodium

240mg · 10% DV

Iron

1mg · 6% DV

How Nutritious Is Purslane thick tzatziki?

Nutrient density

High

63/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

43/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Purslane thick tzatziki Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

0.7

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Purslane thick tzatziki

To burn the 68 calories in 100 g:

🚶

17min

Walking (5 km/h)

🏃

7min

Running (8 km/h)

🚴

9min

Cycling

🏊

8min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Purslane thick tzatziki Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Purslane thick tzatziki Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Purslane thick tzatziki Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Purslane thick tzatziki Fat Profile

SATURATED

2.2g

MONOUNSATURATED

0.95g

POLYUNSATURATED

0.27g

⚖️

Omega 6:3 ratio 2:1

Below the ideal 4:1 — a good omega balance.

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Frequently Asked Questions About Purslane thick tzatziki

What is purslane thick tzatziki?

Purslane thick tzatziki is a Turkish yogurt dip made with chopped purslane and usually garlic. It is thicker than a pourable yogurt soup, so it works as a meze, a dip, or a side for grilled dishes.

How do you make purslane thick tzatziki?

Make purslane thick tzatziki by stirring finely chopped, well-drained purslane and garlic into thick yogurt, then seasoning to taste. A drizzle of olive oil and a little dried mint are common finishing touches; chill it briefly before serving.

How is purslane thick tzatziki different from Greek tzatziki?

Purslane thick tzatziki is a Turkish-style, spoonable yogurt dish that features purslane, while Greek tzatziki is commonly made with cucumber and often served as a sauce or dip. Recipes vary, and some versions of either dish include extra herbs or vegetables.

Does purslane thick tzatziki contain cucumber?

It can, but cucumber is not essential to purslane thick tzatziki. Some recipes rely on chopped purslane for the vegetable, while others add cucumber too; drain grated or diced cucumber first to help the yogurt stay thick.

How do you stop purslane thick tzatziki from becoming watery?

Use thick yogurt and dry the washed purslane thoroughly before adding it to purslane thick tzatziki. Salt the mixture shortly before serving, since salt can draw moisture from the greens and loosen the dip as it sits.

What do you serve with purslane thick tzatziki?

Purslane thick tzatziki pairs well with grilled meat, kebabs, flatbread, and other Turkish meze. Serve it cold as a side or dip, with a little olive oil on top; its tangy yogurt also complements spicy or smoky foods.

Can you make purslane thick tzatziki ahead of time?

Yes, you can make purslane thick tzatziki a few hours ahead and keep it covered in the refrigerator. For the freshest texture, stir in the chopped purslane closer to serving, or drain off any liquid that collects on top.

How long does purslane thick tzatziki last in the fridge?

Purslane thick tzatziki keeps for about one to two days in a covered container in the refrigerator. The greens may release water and soften over time, so stir before serving and discard it if it has been left out for a long time.

Can you use purslane stems in purslane thick tzatziki?

Yes, tender purslane stems can go into purslane thick tzatziki along with the leaves. Wash them well, remove any tough or woody sections, and chop the remaining stems finely so their texture blends easily with the yogurt.

Can purslane thick tzatziki be made without garlic?

Yes, purslane thick tzatziki can be made without garlic. Garlic adds a sharp, savory flavor, but leaving it out lets the mild purslane and tangy yogurt stand out; a little mint or olive oil can add flavor instead.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026