Cooking with Purslane: A Delicious Discovery from Turkey


Title Cooking with Purslane A Delicious Discovery from Turkey
Title Cooking with Purslane A Delicious Discovery from Turkey

What is Purslane? Purslane is a succulent plant with small, rounded leaves and a slightly sour and salty flavor. It thrives in warm climates but is hardy enough to grow almost anywhere. Beyond its unique taste, purslane is packed with omega-3 fatty acids, vitamins, and minerals, making it a superfood in its own right.

How to Cook Purslane, Turkish Style: Cooking purslane is straightforward and offers a delightful alternative to more traditional greens. Here’s a simple Turkish recipe to get you started:


  • A large bunch of fresh purslane, thoroughly washed and leaves picked
  • 2 tablespoons of olive oil
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tomato, finely diced
  • 1 green pepper, finely chopped
  • Juice of half a lemon
  • Salt and pepper to taste
  • Optional: Chili flakes or paprika for a bit of heat


  1. Prepare the Purslane:

    • Separate the tender leaves and stems from the thicker, tougher parts of the stems. The leaves and tender stems are what you’ll use in this dish.
  2. Sauté the Aromatics:

    • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until they are translucent and fragrant.
  3. Cook the Vegetables:

    • Add the diced tomato and green pepper to the skillet. Cook for about 5-7 minutes until the vegetables start to soften.
  4. Add Purslane:

    • Incorporate the purslane leaves and tender stems. Stir well to combine with the other ingredients. Season with salt, pepper, and optional spices like chili flakes or paprika.
  5. Simmer:

    • Reduce the heat and let the mixture simmer gently for about 10 minutes, or until the purslane is tender and flavorful.
  6. Finish with Lemon:

    • Remove from heat and squeeze the fresh lemon juice over the cooked purslane. This adds a bright, citrusy note that complements the natural tanginess of the greens.

Serving Suggestions: Serve this delicious purslane dish as a warm salad, a side dish, or even as a main course over a bed of rice or bulgur. It pairs wonderfully with a dollop of yogurt or a slice of crusty bread to soak up the flavors.