5 Ingredients or Fewer

Purslane Stew

Photo by Piper Nigrum (GamzE)
Author Notes

This is a typical grandma dish. Earthy, warm and comforting. A perfect bowl of nutritious delight that will send you right back to your childhood, only if you were a child in Turkey that is:)) To begin with we call purslane a vegetable not a weed, and it is a staple vegetable in Turkish Cuisine..The kind that we grow in Turkey has more succulent and larger light green leaves but wild purslane is much more delicious than the grown varieties.. —Gamze Mutfakta (Piper Nigrum)

  • Serves 4
  • 1 bunch purslane (500 gr)
  • 1 onion
  • 1 carrot
  • 1 big juicy tomato
  • 1 clove of garlic
  • 2-3 tablespoons olive oil
  • 2-3 dried chillies(optional)
  • salt&pepper
In This Recipe
  1. Rinse purslane and remove thick stems.
  2. Slice the onions and carrots. Add olive oil in a pot ,add the onions and salt and saute for a minute on low medium heat.
  3. Add the carrots. Slice the purslane roughly and add it to the mixture. Cut the tomato in chunks add it with the grated garlic.
  4. Cook for 10 minutes on low heat with lid on. Serve with a slice of bread and Turkish yogurt..

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