5 Ingredients or Fewer

Purslane Stew

June  1, 2017
2 Ratings
Photo by Piper Nigrum (GamzE)
  • Serves 4
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)

What You'll Need
  • 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
  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..

See what other Food52ers are saying.

  • Lavice Laney
    Lavice Laney
  • Gamze Mutfakta (Piper Nigrum)
    Gamze Mutfakta (Piper Nigrum)
  • Shazna

4 Reviews

Shazna July 6, 2020
Simple and tasty. Could eat it chilled too in summer.
Gamze M. July 11, 2020
Yes:) Thank you
Lavice L. June 20, 2020
I just made this and loved it. I likely will make this again and again. Thank you for sharing, and thanks to your grandmother for the inspiration.
Gamze M. June 22, 2020
Thank you so much:)