Roudena’s Farfahina

Name: Roudena’s Farfahina
Cuisine: Israel
Ingredients: 2 large tomatoes, peeled & roughly chopped; 120 mls olive oil; 200 g purslane, washed & roughly chopped; 1 teaspoon salt & ½ teaspoon black pepper; 1 onion, roughly chopped

Cooked Purslane

Preparation info

Difficulty
Easy

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

Ingredients

200 g purslane, washed & roughly chopped
1 onion, roughly chopped
2 large tomatoes

Asia
Israel
Side dish
Vegan
Mediterranean
Gluten-free

Method

place the chopped onion into a saucepan with the olive oil & cook on a medium heat for 8-10 minutes until soft
add the washed, chopped purslane, stir & continue cooking for a further 5 minutes, until the purslane is wilted
add the chopped tomatoes, salt & pepper, & stir, then cook for a further 5-10 minutes on a medium heat until the tomato