Purslane with Meat

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Etli Semizotu

Purslane with Meat

Instructions:

2.20 pounds purslane
7.1 ounces veil cubes
1 big onion
1 big ripe tomato
2 tbsp rice
2 + 1/2 cups water
1 tsp salt
1/3 cup vegetable oil
1 tbsp tomato paste

# Dice the onion, roast with oil, when it turns to pink add veil cubes.
# When the gravy evaporates, add the tomato paste at first, then grated tomato. When the tomato gets cooked add the purslane.
# Cook the purslane for 10 minutes without water addition. Add rice, hot water, salt and cook over medium heat for 20 minutes.
# Serve hot.

Note: You can cook spinach instead of purslane with same measures. (While cooking herbs, boiling decreases the feeding value.)

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