Olive Oil Purslane Meal Recipe
A light and fresh taste, You can make a cold starter, either alone or with garlic yoghurt, perhaps as an appetizer or a main diet meal at the dinner table.
Ingredients:
For 3-4 people
🕐 Preparation: 15 min.
🕐 Cooking: 15 min.
| For the meal: | ||||
|---|---|---|---|---|
| Purslane | 1 | Bunch | ||
| Dry Onion | 1 | Qty | ||
| Bulgur | 1 | Tbsp |
Satın al
|
|
| Tomato | 4 | Qty | ||
| Olive Oil | 4 | Tbsp | ||
| Water | 1/2 | Cup | ||
| For the Over: | ||||
|---|---|---|---|---|
| Olive Oil | 1 | Tbsp | ||
| Garlic Yogurt Sauce | 1 | Cup | ||
| Walnut (My Love) | 15 | Qty | ||
Instructions:
-
Remove the thick stems of purslane, wash them with plenty of water and put them in water with white vinegar. Leave it for 15-20 minutes.
-
Clean the dried onion and chop it into cubes. Heat the olive oil in a saucepan and fry the onions until they turn pink.
-
Peel the skins of the tomatoes and cut them into large cubes.
-
Take the purslane from the vinegar water. Wash and drain 2-3 more times. Chop into large pieces with your hands. Put the purslane on the onions that are roasted with the lowest fire, do not mix. Put the chopped tomatoes on the purslane.
-
Wash and add the bulgur. Shake the pan without stirring to avoid damaging the purslane.
-
Add half a glass of water and cook on the lowest heat for 10 minutes. Take it off the heat and let it cool without opening the lid.
-
Take your cooled food on a serving plate and pour 1 tablespoon of olive oil on it. Serve cold, garnished with half walnuts and garnished with yoghurt with garlic added, with walnuts removed. Bon Appetit!
Vegetable Olive Oil Based
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