Purslane—often seen as just a garden weed—is actually a nutritional powerhouse and a much-loved ingredient in traditional Turkish cooking. Packed with omega-3s, iron, vitamins A and C, and a slightly tangy, lemony flavor, purslane (known as “semizotu” in Turkey) can become the star of your plate. And yes—some say it’s tastier than meat when cooked right!
Thanks to tips from Turkish neighbors, here’s how you can turn this humble plant into a rich, satisfying dish.
🥘 Traditional Turkish Purslane Stew (Semizotu Yemeği)
Ingredients:
- 1 large bunch of fresh purslane (well washed and roughly chopped)
- 1 small onion, finely chopped
- 1–2 garlic cloves, minced
- 1–2 tablespoons olive oil
- 1 medium tomato, peeled and diced (or 2 tbsp tomato paste)
- 1–2 tablespoons rice or bulgur (optional, for heartiness)
- Salt and pepper to taste
- Juice of ½ lemon
- Water as needed (~1 cup)
- Optional: plain yogurt for serving
🍲 How to Cook It:
- In a pot, heat olive oil and sauté onion until soft.
- Add garlic and tomato or tomato paste. Cook until the tomato breaks down.
- Stir in rice or bulgur (if using) and cook for 2 minutes.
- Add the chopped purslane, salt, pepper, and enough water to cover.
- Simmer on low heat for about 15–20 minutes, or until the rice is soft and the purslane is tender.
- Finish with a squeeze of lemon juice for brightness.
🥄 How to Serve:
- Enjoy warm as a light main dish or side
- Serve with a spoonful of plain yogurt or a slice of fresh bread
- Keeps well in the fridge and tastes even better the next day!
✅ Why You’ll Love It:
- Completely meat-free yet deeply satisfying
- Budget-friendly and perfect for seasonal eating
- Packed with fiber, antioxidants, and plant-based omega-3s
- Easy to digest and naturally hydrating
What used to be a weed in the garden can now be a star on your table. Once you try this Turkish-style purslane dish, you’ll see why it’s a favorite in so many homes—and why meat might just take the back seat for once!
