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Gaziantep purslane and pulse stew (pirpirim aşı)

Serves 5Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water49%
  2. Purslane30%
  3. Olive oil 4%
  4. Bulgur 3%
  5. Green lentils 3%
  6. Onion 3%
  7. Black-eyed peas (loğlaz) 2%
  8. Chickpeas 2%
  9. Garlic 1%
  10. Pepper paste 1%
  11. Tomato paste 1%
  12. Sumac extract (ekşi) 0%
  13. Dried spearmint 0%
  14. Paprika 0%
  15. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the chickpeas overnight, drain and cook them. Pick over the black-eyed peas and cook them separately.

  2. Pick over and wash the purslane, chop it coarsely and let it drain.

  3. In a deep pot, sauté the finely chopped onion in part of the olive oil. Add the tomato and pepper paste and keep sautéing.

  4. Add the hot water and bring to a boil. Add the washed green lentils and cook.

  5. When the lentils are done, add the chickpeas, black-eyed peas, purslane, bulgur, crushed garlic, sumac sour and salt. Simmer gently until the purslane is soft.

  6. Heat the remaining olive oil, add the chili powder and dried mint and drizzle over the dish. Rest 10 minutes and serve.

    10 min

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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