Purslane - finally, I've discovered the name of this vibrant green herb that brings so much flovour to our beloved Kurdish perpina yogurt dip. In Swedish, it goes by the name "portlak", it took me quite some time to find the name. I searched under terms like edible succulent, due to its resemblance to succulents.
But, the mystery is solved! This peppery delight is known as purslane. While it may be considered a weed in some regions, here in Sweden, we cultivate it in our allotments and gardens. It's become a stable in our summer recipes, perfect for serving chilled alongside bread for dipping. And to preserve its freshness, I often freeze a portion to enjoy during the winter months.
Ingredients:
1 onion
2 small cucumbers
2 tbsp chopped mint
2 cups of chopped purslane
garlic powder
dill
parsley
salt
Method:
1. Begin by chopping the onion, cucumber, and purslane, then combine them in a mixing bowl.
2. Season the mixture with garlic poweder, dill, parsley, and salt, adjusting to taste as needed.
3. Serve your purslane dip as a flavourful side dish or alongside toasted bread for a simple and satisfying snack.
Enjoy!
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