FOODS OF TURKEY
Instructions:
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1.Boil the lentil, black-eyed bean and chickpea separately since they have different cooking times. Add all in one pot. (Don’t throw away the liquid where the legumes are cooked as it has nutritional value.)
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Tip: It takes about 40 minutes to cook the lentils. For chickpeas, soak overnight in water and then cook in the pressure cooker for about 30 minutes.
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2.Chop pepper, onion, purslane (cleaned and chopped) and add them in the pot. Add the tomato and pepper paste, pomegranate molasses.
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3.It takes only 15 min for the purslane to be tender. When it is done add bulgur and other seasonings.
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4.When bulgur absorbs enough liquid, turn off the heat.(now we have a texture of a soup).
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5.Crush the peeled garlic in wooden mortar, and stir in the soup.
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6.In a separate pan heat the oil. When the temperature is high enough add dried mint and dried chili pepper. Drizzle over the soup.
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Tip: I cook this dish with spinach or swiss chard if purslane is not available.
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Tip: Please note that purslane is a source of omega-3 fatty acids and antioxidants.
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Tip: You can change the quantities of the ingredients according to your taste and preference.
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Enjoy this traditional, healthy, delicious and fulfilling dish.
Filiz Hosukoglu
Prepared for Foods of Turkey, 2010
Recipe: Pirpirim Aşı (Purslane Dish)
Jul 7, 2010
Veteran City Gaziantep
You already know, the contributor of this recipe, Filiz Hösükoğlu is a native of Gaziantep, a city known with its contribution to the Turkish cuisine. But did you also know that “Gazi” in the name of Gaziantep means “veteran” as a title given to this city only in the last century? So much in a name! According to “A Guide to Southeastern Anatolia”, “Gaziantep was annexed by the Ottomans in 1516, and was known as Ayıntap until the declaration of the Turkish Republic. The Grand National Assembly of Turkey awarded the city the honorific title ‘Gazi’, meaning ‘veteran’ in recognition of its resistance against the French occupying forces following World War I. The city was thereafter known as ‘Gaziayıntap’ until its name was officially changed to Gaziantep in 1928.“
Ingredients:
c: Cup, T: Tablespoon, tsp: Teaspoon
1/2 c lentils
1/2 c black eyed beans
1/2 c chickpeas
1/2 c bulgur (coarse)
1 red pepper
2 c purslane (OR spinach/swiss chard)
1 T tomato paste
1 T pepper paste
(Alternatively, use 1 T tomato paste and a pinch of red, hot chili pepper flakes)
1/2 tsp ground black pepper
3 lt./c water
1 onion
1 head of garlic or less (this is my mother's measure which I also follow)
1 T pomegranate molasses
(Alternatively, you can use lemon juice with one teaspoon of sugar.)
For garnish:
4-5 T olive oil, or butter or the combination
1 T dried mint
1 T dried chili pepper