Bourani with Purslane
Bourani with purslane is an old Syrian heritage dish centered on purslane as its main ingredient, with optional meat, whole garlic cloves, crushed garlic, fresh coriander, ghee, salt, and black pepper. The purslane is soaked and washed well, then cleaned by removing the thick stems. Heat the ghee in a pot or pan over medium heat with the whole garlic cloves, then add the meat and cook until done. Next, add the purslane and stir without covering until wilted, then add the crushed garlic, coriander, and salt at the end. Serve hot; it can be eaten with bread, a squeeze of lemon, and sour pomegranate, or alongside white rice or rice with vermicelli.
A savory warm dish of purslane cooked with meat, garlic, coriander, and ghee.
Like a leafy green stew with meat.
Purslane cooks down quickly, so it should stay tender rather than overcooked. The flavor is herbal and savory, with richness from ghee.
Ingredients
- 1 kilogram Purslane
- optional Meat
- 8 cloves Whole garlic cloves
- 1½ tablespoons Crushed garlic
- 2 bunches Fresh coriander
- 1 tablespoon Salt
- 2 tablespoons Ghee
- 1 teaspoon Black pepper
- about a quarter of an hour Cold water for soaking the purslane
- we also added sour pomegranate to it Sour pomegranate
- a squeeze of lemon Lemon
- one sliced loaf Bread
- you can make it to serve alongside White rice or rice with vermicelli
Instructions
- Soak the purslane in a bowl of cold water for about a quarter of an hour, until the dirt settles away from it.
- Wash the purslane well in water several times, taking care because it may contain dirt.
- Clean the purslane by hand, removing the thick stems and using the thin stems and leaves. Do not use a knife in this step.
- Set the stove to medium heat and place 2 tablespoons of ghee in a pot or pan.
- Add the whole garlic cloves to the pot or pan; slice half of them and leave the other half whole, then stir them in the ghee until they take on a light color.
- Add the meat to the pot or pan over the garlic on medium heat.
- Sprinkle a pinch of salt over the meat in the pot or pan, then stir until cooked.
- Reduce the heat under the pot or pan and leave the meat to cook gently.
- Add the purslane over the meat in the pot or pan over medium heat.
- Stir the purslane in the pot or pan without covering until it wilts and cooks down, without mashing it because its leaves are tender.
- Add the crushed garlic to the pot or pan at the final stage.
- Add the fresh coriander to the pot or pan at the final stage.
- Add the salt to the purslane in the pot or pan at the end, since salt was added to the meat first.
- Stir the ingredients twice in the pot or pan until the dish is ready to serve.
- Serve the bourani hot; it can be eaten with bread, a squeeze of lemon, and sour pomegranate.
- Bourani can be served alongside white rice or rice with vermicelli.