Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, June 27, 2012

Bulgur Pilaf with Purslane

(Semizotlu Bulgur Pilavi aka Pırparlı Bulgur Pilavı)

Bulgur Pilaf with Purslane
3/4 cup Turkish Bulgur, large grain, washed, drained
250 gr Purslane, washed and drained or 100 gr rosettes
3-4 tbsp extra virgin olive oil
1 small size onion, sliced
2 tbsp crushed tomato, canned
1 tsp red pepper paste
1 cup hot water
1 tsp lemon juice (if you use rosettes)

Saute the onion with olive oil for a few minutes. Add all the ingredients except the purslane, stir. Cook it over low heat with the lid on. When you start seeing holes on the surface of the bulgur add the purslane and stir slowly. Cook for about 5 more minutes.

Let the Bulgur Pilaf with Purslane stand for about 5 minutes. Serve with plain yogurt or Ayran by the side. It is a great dish, especially for lunch:)

Makes 2-3 servings.

* Purslane is one of my favorite vegetables and not well known in Canada. The plant has thick, small, round shaped moist leaves. The stems are especially juicy and delicious. It grows like a weed everywhere. I used to have them in my backyard, but they were smaller than they should be. Unfortunately I moved to a condo a couple years ago so I am not able to pick them up from my backyard anymore:( Recently my friend told me that she found something that looks like Purslane at a Loblaws and Longos in Toronto. It was very easy to find it on the shelf with the name of Rosettes:) They smell like roses when you chew it:D



Post a Comment

<< Home