Purslane Stew With Yogurt |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 4 |
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It has high levels of iron and Omega 3s. And in Turkey we make with that stew and salads ..I like to eat it earlier in the spring when it’s taste is light and lemony. I really like being able to eat them.. Ingredients:
2lbs.purslane clean washed and cutted |
4tbsp olive oil (or butter) |
1 c. chopped onion |
1/4 lb. ground lamb or beef |
2 tomatoes, chopped |
1 c. stock or water |
1/4 c. washed uncooked rice |
1tbsp tomato paste |
salt & pepper |
Directions:
1. Heat butter in a large heavy pan and cook onions until lightly brown. Add meat and cook until it browns. add to tomato paste cook 1 min. Add tomato and cook for a minute longer. Then add purslane with rice cover the pot and Stir in the stock or water let cook for about 10 minutes until the leave wilt. , Season to your taste, cover and cook for about 8 minutes (until rice getting soft). Serve with Yogurt Garlic Sauce (2 cups of plain yogurt mixed with 2 t. crushed garlic, salt and pepper mixed together).
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