Pirpirim Asi (Gaziantep)
Gaziantep Kültür ve Turizm Müdürlüğü
300 gr. dried purslane
200 gr. finely diced meat (1 cm cubes)
100 gr. lentils
50 gr. cow peas (common beans)
13 cloves of garlic
juice of 2 lemons
1 tablespoon of pepper paste
100 gr. chick peas
50 gr. bulgur (cracked wheat)
Salt, pepper, a little mint, oil (olive or sunflower)
Boil the lentils, chick peas and beans separately until each is cooked. Cook the small cubes of meat in a saucepan to release the juices. Add the oil and finely chopped onions and cook on medium heat until the onions have softened a little. Stir in the tomato and pepper paste and cook a little more. Add hot water and simmer. Boil the dried purslane until the water is dark, drain and squeeze the purslane. Add the cooked purslane, pulses, and crushed garlic to the meat mixture and simmer together. Add salt to taste and the lemon juice, and turn off the heat. Serve garnished with a drizzling of oil, red pepper and mint.
(This dish may also be made with fresh purslane, beets or spinach).