Purslane is a wild, creeping plant with red stems. It is found a bit everywhere in gardens and along roadsides. As a matter of fact, it is known to be a weed.
It is widely used in Middle Eastern countries and is eaten raw, often as a salad. Its succulent, green and thick leaves are crunchy and have an acidulous taste.
A fresh salad
Time: 10 minutes | Yield: 4 people
- 2 bunches of purslane
- 4 green onions, minced
- 2 tbsp. olive oil
- ½ tsp. sumac
- 1 tsp. pomegranate molasses
- Juice of ½ citron
- ¼ tsp. salt
- Wash the puslane well, tear off the leaves and drain them in a strainer
- Put them in a salad bowl, add all the rest of the ingredients
- Mix well and serve