Purslane, Beef & Veggie Meal

Nutritious & Delicious 

• 2 bunches Purslane
• 2 Carrots, diced
• 2 Potatoes, diced
• 1 lb. Ground Beef
• 1 Onion, diced
• 2 T. Olive Oil
• 2 T. Red Pepper Paste
• 1 tsp. Red Pepper Flakes
• ½ tsp. Black Pepper
• 1 tsp. Salt
• ½ c. Rice
• 6 c. Water
• ¼ c. Tomato Paste

1. Wash Purslane well, dry. Discard stalks, keep leaves & tiny stems. Set aside.
2. Sauté Onion in Oil.
3. Add Beef. Cook until brown.
4. Stir in Red Pepper Paste. Cook 2 minutes.
5. Mix in Carrots, Potatoes & 2 cups Water.
6. Once bubbly, simmer for 5 minutes.
7. Stir in Purslane, Seasonings & Rice.
8. Add 4 more cups of Water & Tomato Paste. Cook for 35 minutes.
9. Serve hot as a one-dish meal. Yogurt side salads pair nicely with this dish, such as Semizotu Salatası or Cacık Sauce.

Veggies all prepped and ready

Adding the Carrots & Potatoes to browned Beef & Onions

Purslane, Seasonings, Rice & Water ready to add

Cooking everything

Hot & ready to serve, garnished with Parsley