How to Cook Purslane (Baqleh)

Name: How to Cook Purslane (Baqleh)
Total time: 3600 s
Yield: 5 people
Cuisine: American
Ingredients: 1.1 lbs beef or lamb (about 500 grams); 2 bunches purslane (baqleh); 1/4 cup oil (60 ml); 4 large garlic cloves; 1/2 bunch parsley; 1/2 bunch dill (or cilantro); 2 medium onions; 1 large cup yellow lentils (about 1 1/2 cups or 300 grams); 4 tablespoons tomato paste; 2 tomatoes; Salt to taste; 1 teaspoon black pepper; 1 tablespoon ground coriander; 1 tablespoon curry powder and turmeric; 1/4 teaspoon ground ginger; 1 teaspoon mixed spice (cardamom/cloves/cinnamon)

هند أسامة @cook_4894713

أمريكا

With a few small changes, this is the Sudanese-style version of this dish, though there are also Egyptian and Turkish versions. I preferred the Sudanese way because it's packed with nutritious ingredients and iron, and it's very delicious. This was my first time making it and it turned out great. I hope you enjoy it! Thank you!

هند أسامة @cook_4894713

Saved

Ingredients

1 hour

5 people

1.1 lbsbeef or lamb (about 500 grams)
2 bunchespurslane (baqleh)
1/4 cupoil (60 ml)
4large garlic cloves
1/2 bunchparsley
1/2 bunchdill (or cilantro)
2medium onions
1large cup yellow lentils (about 1 1/2 cups or 300 grams)
4 tablespoonstomato paste
2tomatoes
Spices:
Salt to taste
1 teaspoonblack pepper
1 tablespoonground coriander
1 tablespooncurry powder and turmeric
1/4 teaspoonground ginger
1 teaspoonmixed spice (cardamom/cloves/cinnamon)

Saved

Steps

1 hour

1

Finely chop the onions and garlic. In a cooking pot, add the oil and sauté the onions and garlic until the onions turn golden. (If you have a pressure cooker, you can use it, but a regular pot works too.)
2

Cut the meat into small pieces and add to the onions. Add all the listed spices and stir with the meat over low heat until the meat changes color slightly.
3

Add enough water to just cover the meat. Let it simmer on low heat for 30 minutes. (Note: Use whole cardamom and cloves if possible, not ground.)
4

Finely chop the parsley and dill (or cilantro) and set aside.
5

Wash the two bunches of purslane thoroughly, remove the roots, finely chop, and set aside.
6

Cut the tomatoes into medium pieces and blend them with just enough water to help blend. After 30 minutes, add the blended tomatoes and tomato paste to the pot and stir until the paste is dissolved.
7

Add the dill, parsley, purslane, and lentils. Stir well and let simmer on low heat until the lentils are fully cooked.
8

Turn off the heat once the lentils are done. Serve hot with kisra (Sudanese flatbread), sandwich rolls, or with rice and green salad.
9
10