Olive oil dishes
Inspired by simple Syrian olive oil dishes, this recipe cooks leftover purslane with bulgur in olive oil. Its whole-grain base makes it a hearty and nourishing main dish.
Sauté the onion in olive oil for 5 minutes.
Add the tomato and purslane and cook for 10 minutes.
Add the fine bulgur and salt and cook over low heat for 15 minutes, until the liquid is absorbed.
Drizzle with lemon juice and serve warm.
Wash the purslane thoroughly before adding it; grit may remain. Allergen: contains gluten (bulgur).
Bahçemde artan semizotlarını değerlendirmek için birebir bir tarifmiş, 15 dakikada bulgur tam kıvamında piştiği için lapa olmadı. Zeytinyağını biraz cömert kullanınca tadı çok daha yuvarlak oldu.
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