Purslane is tastier than meat! Neighbors from Turkey taught me how to cook it

That’s fascinating! Purslane (portulaca oleracea) is indeed a very versatile and nutritious plant, and it’s wonderful that your Turkish neighbors shared their culinary secrets. It’s common in Mediterranean and Middle Eastern cuisines, and many people find its slightly lemony, peppery flavor quite refreshing.

Here’s a breakdown of how purslane is often used in Turkish cooking, and why some people might prefer it to meat in certain dishes:

Turkish Purslane Dishes:

• Pirpirim Yemeği (Purslane Stew):
  • This is a common dish where purslane is cooked with rice, onions, tomatoes, and sometimes bulgur.
  • It’s often seasoned with olive oil, lemon juice, and spices like mint or red pepper flakes.
  • It’s a very satisfying and flavorful vegetarian dish.
• Purslane Salad (Semizotu Salatası):
  • Purslane is used in fresh salads, often combined with yogurt, cucumbers, garlic, and dill.
  • This salad is especially refreshing in hot weather.
• With Yogurt:
  • Purslane is often simply mixed with yogurt and garlic, creating a tangy and refreshing side dish.
• With Eggs:
  • Purslane can be added to egg dishes, like omelets or scrambled eggs, to add a fresh, herbaceous flavor.

Why Some People Might Prefer Purslane to Meat:

• Fresh and Light: Purslane has a bright, refreshing flavor that can be a welcome change from heavier meat dishes.
• Nutritious: It’s packed with vitamins, minerals, and omega-3 fatty acids, making it a very healthy option.
• Versatile: It can be used in a variety of dishes, from stews and salads to side dishes and even pickles.
• Vegetarian/Vegan-Friendly: It’s a great meat alternative for those following vegetarian or vegan diets.
• Textural Contrast: Purslane has a unique succulent, slightly crunchy texture.
• Digestability: many people find that purslane is easier to digest than meat.

Cooking Tips:

• Use fresh purslane for the best flavor.
• Don’t overcook it, as it can become slimy.
• The slightly acidic flavor pairs well with lemon juice, yogurt, and tomatoes.
• It can be eaten raw or cooked.

It’s clear that purslane is a hidden gem in many cuisines, and it’s wonderful that you’re discovering its delicious potential!