Gastronomic Heritage in Mediterranean wetlands 180306
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Purslane <strong>in</strong> olive oil<br />
[ Farfah<strong>in</strong>a or Ba’leh ]<br />
• Pick the purslane leaves from the stem.<br />
• Wash and chop them well.<br />
• In a fry<strong>in</strong>g pan, put some olive oil and sauté the onions.<br />
• When they turn golden-brown, add the purslane, salt and pepper, and keep<br />
stirr<strong>in</strong>g over low heat until they wilt. Remove the pan from the heat and let it<br />
cool down.<br />
• Then, add the lemon juice and serve with toasted bread.<br />
TIPS & Interest<strong>in</strong>g facts<br />
The plant is very popular around Middle-Eastern <strong>wetlands</strong>. It has smooth reddish<br />
stems and alternate leaves clustered at stem jo<strong>in</strong>ts and ends. It blooms a fivepetal<br />
yellow flower of approximately 0.24 <strong>in</strong>ch wide.<br />
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