Purslane with Olive Oil (Semizotu Zeytinyağlı)

Purslane, Portulaca oleracea, also known as “semizotu” in Turkish, is a water-rich leafy green that grows abundantly in Mediterranean regions. This simple and flavourful recipe combines purslane with olive oil, creating a refreshing dish. Let’s dive into the details!

Ingredients

• 1 bunch of fresh purslane (semizotu) 🌿
• 1 onion, finely chopped 🧅
• 2 cloves of garlic, minced 🧄🧄
• 2 tomatoes, diced 🍅🍅
• 2 tablespoons of extra virgin olive oil 🥄🫒
• Salt and pepper to taste 🧂

Instructions

Prepare the Purslane🌿:

• Wash the purslane thoroughly under cold running water.
• Remove any tough stems or discoloured leaves. You’ll want to keep the tender parts for cooking.

Sauté the Onion 🧅 and Garlic 🧄:

• Heat the olive oil in a pan over medium heat.
• Add the finely chopped onion and minced garlic.
• Sauté until the onion turns translucent and releases its aroma.

Add the Diced Tomatoes 🍅:

• Add the diced tomatoes to the pan.
• Cook for a few minutes until the tomatoes soften and release their juices.

Incorporate the Purslane 🌿:

• Add the prepared purslane to the pan.
• Season with salt and pepper according to your taste.
• Mix everything well to coat the purslane with the flavourful tomato and onion mixture.

Cover and Simmer 🌿:

• Cover the pan with a lid.
• Let the purslane cook over low to medium heat for about 20 minutes.
• The purslane will wilt and absorb the flavours from the other ingredients.

Serve and Enjoy 🥗:

• Remove the lid and check if the purslane is tender.
• Serve the “Semizotu Zeytinyağlı” either at room temperature or chilled.
• Drizzle a little extra olive oil on top before serving.

Enjoy this traditional Turkish dish from the Turkish Aegean Region as a side salad or as a light main course. Bon appétit! 🌿🍅🧅🧄🧂🫒🥗