EN
✨ Hi, ask me a question!
Assistant
EN
Assistant
Main Course
In Gaziantep, purslane is called 'pirpirim'. This traditional dish is prepared with dried or fresh purslane, loğlaz (green beans), chickpeas, green lentils, and bulgur rice; flavored with sumac and garlic, and optionally made with meat. It has a production method unique to the geographical region and has a long history.
Local Name
Gaziantep Purslane Stew
Recommended Season
Summer
Preferences
Spicy, Sour
Geographical Indication
Ingredients
Dried or fresh purslane (semizotu)
Loğlaz (green beans)
Chickpeas
Green lentils
Bulgur rice
Tomato paste
Pepper paste
Dried garlic
Onion
Sumac
Dried mint
Red pepper flakes
Olive oil or clarified butter
Salt
(optional: diced meat or ground meat
Dried tomatoes
Dried peppers)
In Gaziantep, purslane is called 'pirpirim'. This traditional dish is prepared with dried or fresh purslane, loğlaz (green beans), chickpeas, green lentils, and bulgur rice; flavored with sumac and garlic, and optionally made with meat. It has a production method unique to the geographical region and has a long history.
Served hot.
