Semizotu Yemegi
(Turkish Purslane Stew) Recipe

Origin: Turkey Period: Traditional

Common purslane used to be a common herb during the Middle ages in Europe, where it was grown in pots near the door. Indeed it's an amazing herb that seems to grow almost over night. The easiest way to harvest is to pinch-off the leafy tips (you will notice that they grow back almost immediately). As a result just a few plants will yield a lot of purslane. Unfortunately it's fallen into disuse in European cookery but remains a common ingredient in the Near East, as this Turkish stew demonstrates.

Ingredients:

500g purslane, washed drained
6 tbsp extra virgin olive oil
110g rice, washed and drained
2 large tomatoes, blanched, peeled and chopped
4 spring onions, chopped
4 tbsp tomato purée
salt and black pepper, to taste

Semizotu Yemegi
(Turkish Purslane Stew) Preparation:

Method:

Add the olive oil to a medium-sized heavy-based pot and add the spring onions. Cook for about 2 minutes then stir-in the tomato, rice and tomato purée. Season well, cover and cook for about 20 minutes, or until the rice is almost done .

Now add the purslane and cook for 5 minutes more over medium heat. When the purslane has wilted take off the heat and set aside to rest for 5 minutes. Transfer to a serving plate, garnish with a dollop of set natural yoghurt and a twist of black pepper.

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