Wednesday, 13 July 2011

Pirpirim Asçi, Purslane Soup

Purslane as a soup! well here it is and this is one of the famous dishes of this region.  

  • !/2 cup brown lentils
  • !/2 cup cooked chickpeas
  • 1/2 cup bulgur
  • 250gr purslane
  • 1 onion
  • 1 red capsicum/sweet pepper, finely chopped
  • 2 tbs sweet pepper paste/tomato paste
  • 4 cloves garlic, minced
  • 1tbs dried mint
  • 1tsp chilli powder or sweet paprika
  • lemon juice
  • salt
  • oil

  • Finely chop the onion and using some oil sautee.  Add in the lentils and bulgur and stir.  Pour in 4 cups of water and cook until the lentils are soft.  Add in the cooked chickpeas and tomato paste stir through well and cook for a couple of minutes.  Add in the finely chopped red capscium and continue to cook.  When the capscium is soft and in the chopped purslane.  Let that cook for a further 3 minutes then turn off the heat.  Add in the lemon juice and salt(to taste). Add in more water if needed and taste. 

  • In a small saucepan add some oil and fry the minced garlic for a couple of minutes then add in the mint and chilli powder, fry for a further minute or two.  Pour the sauce ontop of the soup.


1 comment:

  1. What a great idea to have the sauce on top. That way it would add some fresher zing top notes,yumm.