Purslane! I finally found the name of this green plant that
we use in our delicious Kurdish perpina yogurt dip. The Swedish name is
portlak. It took me ages to find the name; I used search words such as
"edible succulent," as they resemble succulents.
Anyways, I now know that the name of this deliciously
peppery plant is purslane. In some places, it is considered a weed, but not in
Sweden. Here, we grow it in our allotments or garden. So, here's another
allotment recipe that we have been using non-stop during summers, as it is
lovely to serve chilled with bread for dipping. I also save some for the winter
by freezing it after I chop it up.
Ingredients:
1onion
2 small cucumbers
2 tbsp chopped mint
2 cups of chopped purslane
garlic powder
dill
parsley
salt
Method:
1. Chop the onion, cucumber and purslane and mix in a bowl.
2. Add the seasoning to taste and see if anything is missing, then add more.
3. Serve it as a side dish, or simply with toasted bread.
Enjoy!
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