Have you ever used purslane in a recipe? It may surprise you to hear that this frequently disregarded plant—which is occasionally seen as a weed—is actually a nutritional powerhouse and can be quite pleasant. I was first introduced to this adaptable item by my Turkish neighbors, who also showed me how to use it to make a dish that surpasses the flavor of meat. Allow me to explain to you how to enjoy this tasty and healthful plant at home.
Omega-3 fatty acids, vitamins A, C, and E, and minerals like calcium, magnesium, and potassium are all abundant in purslane. It’s a lovely complement to many recipes because it’s not only healthy but also has a crisp texture and a somewhat acidic, lemony flavor. The best thing about it is that it grows really easily and is frequently found in markets and gardens.
You’ll need the following to make a tasty purslane meal with Turkish influences:
Two cups of young purslane leaves with delicate stalks
One large onion, diced finely
two minced garlic cloves
two medium-sized sliced tomatoes
One-third cup olive oil
One tsp of paprika
To taste, add salt and pepper.
Juice from lemons (optional)
To prepare the purslane, start by giving it a good rinse to get rid of any grit or debris. Take off any tough stems, leaving the fragile stems and leaves alone.
Sauté the Garlic and Onion: Heat the olive oil in a big skillet over medium heat. Add the minced garlic and diced onion, and sauté them until aromatic and tender.
Add the Tomatoes: Cook the diced tomatoes for about 5 to 7 minutes, or until they begin to break down and produce a sauce.
Cook the Purslane: Add the purslane to the skillet along with the tomato mixture, making sure to fully combine. Add the pepper, salt, and paprika. Cook everything until the purslane is soft but still somewhat crunchy, about 5 minutes.
Finish with Lemon Juice: Right before serving, drizzle a little lemon juice over the dish to add even more flavor.
This is such a versatile dish made with purslane. It goes well warm as a side dish or cold as a component of a cool salad. It tastes well on its own with a slice of crusty bread or as an accompaniment to fish or grilled meats.
A tasty and healthy addition to any dish is purslane. Its distinct flavor may compete with even the tastiest meats. This easy and tasty meal with Turkish influences is a great way to incorporate this amazing plant into your diet. Try it and savor the delicious flavors and health advantages of purslane!
She Didn’t Cut Her Hair For 25 Years, But Wait Till You See Her Now
Wait Until You See Her Now—She Went 25 Years Without Cutting Her Hair.
Everybody has occasionally the want to change up one or more aspects of their appearance.
Whether it’s the uninteresting hairstyle we’ve had for years or the clothes we became tired of, a small change is always refreshing.
American Rosa Ramirez thought it was finally time for a haircut after going 25 years without one.
She got so long in her hair that she occasionally walked on it.
Over the years, her husband had tried to convince her to change her hairstyle, but she had always been quite proud of her 1.5 meter long hair.
After twenty-five years of hard work, she eventually had enough and, with a few of her friends, went to the hairdresser to get her hair cut shoulder-length.
Owner of the hair salon Eda Motchka said of Ramirez, “We love to see different things done on customers—different styles— and we meet very often and I always see her the same way.”
However, she was doing that for a purpose. Four feet of Rosa’s hair were donated to Locks of Love, a foundation that makes wigs for children whose hair has been lost due to cancer.
“I believe it could brighten the day of someone who is afflicted with a serious illness,” Ramirez remarked.
Seeing Rosa’s development is quite intriguing. Check out the video below to see it in action.
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