When it comes to olive oiled dishes, Turkish cuisine is one of the best cuisines around the globe. We, Turks, love to eat dishes that are made with olive oil a lot and Purslane Dish is one of the favorite olive oil included dishes in Turkish cuisine.
As you may know, Turkey is within the top 5 olive oil producer countries. Due to its unique location by having the coasts to the both Aegean Sea and the Mediterranean Sea, we are able to produce the best olive oils in the region. This helps us to make more tasteful dishes with olive oils.
We love to eat purslane either as salad or dish. I already shared with you the ‘purslane salad’ recipe some time ago and now it is time to share with you the dish version of it.
The Benefits of Purslane
Purslane carries more Omega 3 fatty acids than most fish varieties and its sour taste also helps to accelerate the metabolism quicker than most vegetable varieties. This two unique feature makes this vegetable as the top pick among the veggie lovers and the people who don’t like to consume fish to get Omega 3 fatty acids in our country.
If you haven’t tried any kind of salad or dish which is made with purslane, I strongly recommend you to try this taste. Both the salad version and the olived oiled dish version have a very refreshing effect due to purslane vegetable’s sour taste.
How to Make
If you buy purslane bunches from the farmer’s market, they will have mud or soil on their root. So you will need to cut the roots in advance. But if you buy packed purslane brunches, usually they come without soil or mud on the roots.
During making the purslane salad, we usually use only the leaves, not the stem of the purslane. But at the dish version; it is good to keep the stem of the purslane. After you cut the root part of the purslane bunch, you can cut the remaining stem part of the vegetable into two or three sections by keeping the purslane leaves on the brunch.
I usually cut 3-4 inches from the top of the purslane bunch and then cut it into two or three-part without removing the leaves from the stem and I wash it multiple times.
- 1.5 lbs Purslane Bunch washed, drained and chopped
- 1 Medium size onion diced
- 2 Medium size tomatoes grated
- 2 tbsp White rice
- 4 tbsp Olive Oil
- 1 tbsp Tomato paste
- 1/2 tsp Salt
- 3 Sugar cubes
- 1/3 cup Water
Pour the olive oil into the saucepan and add the diced onions. Bring the heat to the medium level and stir them until onions get soft.
Add the grated tomato and tomato paste to the saucepan and stir them for about 3 minutes.
Add the sugar cubes, rice, water, salt and stir them and then bring the heat to the medium-low level. Close the saucepan lid and simmer for 20 minutes.
Before you serve the dish, mix the minced garlic and yogurt in a separate serving bowl.
Serve cold. (1 spoon of garlic and yogurt mix with each serving.)
Tip: Garnish it with red pepper flakes.