Label
All
0
Clear all filters

Purslane and Ancient Grains Stew

Pırpırım aşi

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By David Dale and Somer Sivrioglu

Published 2015

  • About

Vegetarians are always surprised by how many interesting dishes the land of lamb lovers can offer. In season, this stew appears regularly on the famous ‘Fifty Bowl’ display table at Çiya restaurant in Istanbul’s Kadıköy market, using the kind of grains humans have been boiling for millennia. While it is likely that lentils and chickpeas originated in Anatolia, black-eyed peas are recent arrivals—brought from Africa in the fifteenth century for palace chefs eager to surprise the sultan.</

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title