1836. Purslane Burghul

I posted a Palestinian purslane dish not too long ago, and this Syrian version with burghul used up the last of my frozen summer bounty.

It is another simple dish most likely originating in the countryside, but aren't farmer and peasant food the most delicious ones any way?

Ingredients:

olive oil

2 onions, chopped

1 kg purslane

2 tomatoes, chopped

1 Tbsp tomato paste

1 tsp cumin

salt and pepper

3/4 cup coarse burghul

Method:

In a generous amount of olive oil, saute the chopped onion and finely chopped purslane stems. When softened, add the chopped tomatoes and cook a minute longer. Add and stir in the tomato paste, then saute for a minute more to toast it. Add the cumin, salt, and pepper, stirring before adding the rinsed burghul. Stir to combine the hot, then add 2 cups of hot water. Finally, add the roughly chopped purslane leaves, stir, and bring to a simmer. Cover the pot, lower heat to minimum, and allow to cook for about 25 minutes until the water has been absorbed and the burghul is cooked. Serve with a side of cucumber yogurt and turnip pickles.

صحة و عافية