Pirpirim Vaccine – Purslane Soup

Hello Dear Friends,

Pirpirim, that is, purslane. In many regions such as Antep, Malatya and Elazig, purslane is called pirpirim. I think the exact equivalent of pirpirim vaccine is purslane with legumes. Soup is a little too light to say :) Although this dish is made with pieces of meat, my preference is primarily olive oil.

Instead of lentils, dried cowpea can be added depending on the region. So you can easily use your legumes at home.

Since it is very nutritious and satisfying, it does not want much with it. When I eat 1 plate with some yogurt on the side, I finish that meal.

Olive oil will definitely be a dish that lovers of pulses prefer in summer and spring. Especially if the purslane is wild. I recommend you to try the meaty ones in winters.

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Love…

Ingredients for Pirpirim Vaccine – Purslane Soup Recipe

• 1 cup boiled chickpeas
• half a cup of green lentils
• half a glass of bulgur
• 1 medium onion
• 2 cloves of garlic
• half a teaspoon of olive oil
• 1 meal spoon tomato paste
• half a bunch of purslane
• salt
• black pepper
• pomegranate
• water (around 9 glasses)

How to Make Pirpirim Vaccine – Purslane Soup Recipe?

1. Chop the onion. Finely chop the garlic.
2. Extract the purslane, wash, drain and chop with the stems.
3. Put the onion and olive oil in a medium saucepan. Add some salt and fry it on medium heat until it becomes transparent.
4. Add the tomato paste and garlic and continue frying.
5. Add lentils and bulgur and mix.
6. Add 5-6 cups of water and let it boil. When the lentils and bulgur start to cook, add the chickpeas and purslane.
7. Add pomegranate syrup, salt and pepper and cook for about 20-25 minutes (add hot water when necessary) over medium heat.
8. Serve hot or warm.