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Purslane Dish
From Filiz Hosukoglu, Gaziantep, Turkey
As part of the Virtual Chef - Gazientep - Istanbul


• 1/2 c lentils
• 1/2 c black eyed beans
• 1/2 c chickpeas
• 1/2 c bulgur
• 1 red pepper
• 2 c purslane
• 1 T tomato paste
• 1 T pepper paste
• 1/2 tsp ground black pepper
• 3 lt. water
• 1 onion
• 1 head of garlic or less (this is my mother's measure which I also follow)
• 1 T pomegranate molasses

• 4-5 T olive oil, or butter or the combination
• 1 T dried mint
• 1 T dried chili pepper


Boil the lentil, black eyed bean and chick pea separately since they have different cooking times. Add all in one pot. (I use the liquid where the legumes cooked, since it contains nutritional values)

Chop pepper, onion, purslane and add them in the pot. Add the tomato and pepper paste, pomegranate molasses. It takes only 15 min for the purslane to be tender. When it is done add bulgur and other seasonings. When bulgur absorbs enough liquid, turn off the heat.(now we have a texture of a soup). Crush the peeled garlic in wooden mortar, and stir in the soup.

In a separate pan heat the oil. When the temperature is high enough add dried mint and dried chili pepper. Drizzle over the soup.

I cook this dish with spinach or swiss chard if purslane is not available.

Please note that purslane is a source of omega-3 fatty acids and antioxidants.

You can change the quantities of the ingredients according to your taste and preference. Enjoy this traditional, healthy, delicious and fulfilling dish.