Purslane Stew (Semizotu Yemeği)

After picking over and washing 1 kg (about 2 lbs) of purslane, drain it well and roughly chop it into a bowl. In a pot, sauté 1 finely diced dry onion and 1 long green pepper in half a tea glass (about 50 ml / 3 tbsp) of vegetable oil. Add 1 heaping tablespoon of tomato paste and stir to combine. Add the chopped purslane to the pot. Stir in a handful of picked and washed rice and sprinkle with half a dessert spoon (about 1 tsp) of salt. Cook without adding any water, letting it simmer in its own juices. Serve with garlic yogurt. Enjoy your meal…

About This Recipe

Purslane is also commonly known as "semizebe" in Turkish. It is a plant you can find almost anywhere. Growing rapidly after the April and May rains, it earns its place in many dishes and salads thanks to its pleasantly tangy flavor. The purslane plant can grow up to 10–30 cm (4–12 inches) tall. It is an annual herbaceous plant. Spreading all its branches along the ground, purslane has fleshy leaves, thick-veined stems, and visible seeds. The parts preferred in our kitchens are the not-yet-fully-mature leaves and the stems before they become too thick.

To grow purslane yourself, simply scatter the black seeds found at its tips around your garden — that's all it takes. It is one of those plants that can grow in virtually any type of soil.
Although its flavor is somewhat similar to sorrel, purslane has much smaller leaves.
Purslane is considered one of the most delicious and health-giving plants of all.

Lamb and Spinach Stew fans, are you here? Today we've prepared a delightfully tangy dish — our Purslane Stew recipe is absolutely delicious. Bon appétit in advance…