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

Wednesday, August 13, 2014

Purslane with Pomegranate Syrup

(Pirpirim Ekşisi - South East Anatolia Region)

Purslane with Pomegranate Syrup
Purslane*, washed, drained
1 small cucumber, cut in half-moon slices
1 tomato, peeled, chopped
1 cubanelle pepper, chopped
1 long red sweet pepper, chopped
8-10 slices of white onion

4-5 tbsp extra virgin olive oil
2-3 tbsp pomegranate syrup/paste or 1 tbsp sumac or lemon juice
1 garlic clove, mashed with salt

Whisk the dressing ingredients and toss with the salad ingredients. Serve immediately.

*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. Recently a friend of mine told me that she found something that looks like Purslane at Loblaws and Longo’s in Toronto with the name of Rosettes:) They smell like roses when you chew it:)



At 12:01 PM, Blogger hecuba said...

And yours is one of my favorite blogs! Re. purslane, the smaller variety is the wild one, whereas the larger one found in stores is the cultivated. In the US it's found sometimes in grocery stores that cater to Mexicans and it's called verdolagas.

At 3:07 PM, Blogger Binnur said...

Hi hecuba,
Thank you for the feedback, it is going to help those who live in the USA.

At 2:51 PM, Blogger Unknown said...

I found them here in the US in a Mexican grocery store. Apparently they use this yummyness a lot in their dishes. Little pricey but after all these years of missing it, its so worth getting it!

At 7:36 PM, Blogger Binnur said...

It's really worth spending money on it, Gulsevil! It is so delicious, I love the sourness:)xox


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