Purslane Stew

(click to enlarge)	Purslane Stew Palestinian Gaza - Rijliya / Tabeekh Baqla
(click to enlarge)	Serves: Effort: Sched: DoAhead:	2 main *** 1-1/4 hrs Yes		A delicious and very versatile dish. It can be a vegetarian main dish for 2, a side dish for 4, or a warm appetizer for 5. By adding some meat stock and cubes of meat it can be a non-vegetarian main dish for 4.

1
14
5
2
1/4
5
1-1/2
1/4
3/4
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oz
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Purslane (1)
Tomatoes
Onion
Garlic
Cilantro
Chickpeas, canned
Olive Oil ExtV.
Chili Flake (2)
Salt
-- Serve with
Flat Bread
Olives

Prep: - (45 min)

Strip leaves and tender tips from PURSLANE stems, discarding stems. Chop medium.
Dice TOMATOES about 1/4 inch.
Dice ONION about 1/4 inch.
Crush GARLIC and chop fine.
Chop CILANTRO small. Measure is moderately packed after chopping.
Drain Chickpeas.

Run: - (20 min)

In a wok or spacious sauté pan, heat Oil and fry Onions, stirring until translucent.
Stir in Garlic for a minute or so, then stir in Purslane part at a time until wilted (all at once in a wok).
Stir in Tomatoes and Chickpeas. Simmer covered for about 10 minutes.
Stir in Cilantro, Chili Flake, and Salt for about 1 minute.
Serve hot. It can be reheated, but the green color will be somewhat less bright.

NOTES:

Purslane:
[Verdolaga (Mexico)] Weight given is typical medium stemmy bunches as sold in multi-ethnic markets here in Southern California. For details see our Purslane page.
Chili Flake:
In the amount given, Allepo mild would not be detectable. Allepo hot would still be very mild. Korean, common around here, is fairly and barely noticeable. Indian Indian Khandela or Reshampatti are much hotter. Use your own best judgement here. For details see our Chili Powder / Flake page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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