purslane

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end of summer fatoush salad…

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summer in Vegas is almost over…bummer cuz 130 degrees feels so good. I try n make the most of my salads especially this time of year. What better way for a an end of summer fatoush salad to spend it’s final summer days than to be relaxing n chilling on a boat..a lettuce boat. No, u don’t need to get ur eyes checked…it’s not tabouli..t’s my mini version of fatoush n ur going to LOVE it!

1 large tomato (finely dice)
3 persian cucumbers (finely dice)
1/2 bunch parsey (remove steps finely chop)
1/2 bell pepper (finely chop)
1/2 red or yellow pepper(finely chop)
1/2 red onion (finely chop)
1/4 cup or handful mini purslane leaves (they’re weeds growing all around u try n find some or larger leaves at med market those u would have to chop up)
2 mint springs (finely chop leaves disgard stems)
teaspoon salt
teaspoon sumac spice (find in med market)
juice 1 large lemon
1/4 cup grape seed oil
2 radishes (1 finely chopped for salad n one julienned for garnish)
about 2 handfuls of crushed pita chips to top salad off
4-6 romaine lettuce leaves for boats..u can use other lettuce leaves

in a medium bowl toss all above ingredients except for crushed pita chips n julienned radish also save a couple pinches of sumac for finale sprinkle
line up lettuce boats nicely onto a platter
using a large spoon transfer fatoush salad to lettuce boats
place crushed pita chips on top
garnish w julienned radish
and a finale of sumac sprinkle to each boat
beautiful crisp juicy delicious n so much texture…perfect for entertaining no need for a fork…u can’t miss this boat 🙂

serves 2-4 people

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purslane pies in pictures…

aka baaleh fatayer…

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wash well n dry purslane

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rustic chop w yellow onion n saute in generous amount of olive oil sprinkle salt to taste

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once cooked through cool and then add sumac lemon juice n toasted pine nuts

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savory pie dough

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roll out…

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quarter of an inch thick

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use a round cup or cookie cutter

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roll out each circle again for extra thinness

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place about tablespoon of purslane n using finger tip lightly tap outer circle w a little bit of water to help seal pie

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assemble gently lifting side over other side

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don’t forget to leave a little open vent to release stem (even purlane pies get mad…who wants to be in an oven?!)

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into the oven on the highest temp about 500 degrees fahrenheit for about 8 min till golden brown

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right out of oven brush w olive oil

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cool before u eat n for extra tang squeeze a little more lemon juice through the little vent (yup that’s right)

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welcome to…

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mouth heaven 😉

please comment me w any questions…more detailed recipe to follow…ENJOY!!!

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a succulent bowl of weed…

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baaleh be zeit (purslane in olive oil)

I know the next blog was supposed to be all about that high and mighty falafel ball…but guess what falafel ball, not today…I got side-tracked not by a ball but by a weed. A weed that grows like crazy in Vegas…maybe it’s all the fun and excitement in the air. We all know weeds are super annoying especially when your trying to keep your yard as nice as your neighbor’s who’s on the HOA board…and some weeds make u feel good…this is a versatile succulent weed that I normally use in fatoush salad (recipe coming soon). Eaten raw or cooked, I’ve used this weed in my purslane savory pies, the main ingredient in a salad, purslane fritatta, in a risotto and the list goes on. Today’s dish takes this weed to another level of flavors…it’s sautéed w onion, garlic fresh tomato and finished off with olive oil and a squeeze of lemon…simple delicious n lets not forget weeds are good for you too…this one’s high in vitamin A, C and tons of vitamin E. What’s this weed you ask…in arabic we call it baaleh and the english word is purslane…not porcelain. This dish can be a side dish, tossed w pasta or eaten like bruchetta w pita or ciabatta bread is how I do it at room temp or straight from the fridge. You’re going to love ur purslane and your purse…cuz it’s FREE. If you can’t find your weed supply in your yard or neighbors yard or down the street on a corner you can also find it in the mediterranean market and I’ve also seen it in the mexican markets…VIVA LA PURSLANO!!!

A couple bunches of purslane (about 12 ounces) washed, large rustic* chop w stems and all
2 small or 1 large yellow onion rustic chop
about 8 large garlic gloves (that’s right 8) rustic chop
2 small or 1 large ripe tomato rustic chop
generous amount of olive oil (about quarter cup to sauté and then some more to drizzle at the end)
salt n pepper to taste
the squeeze of 1 lemon at the end

*rustic chop = rough chop (rustic just sounds better)

On high heat in a large pan sauté the onion, garlic and purslane in olive oil w salt n pepper for a bout 5 minutes
Then add the tomato and on medium heat cook down for about 20 minutes till purslane stems are tender (make sure to gently stir mixture couple times so it doesn’t stick to bottom of pan
Transfer to a beautiful bowl or plate
Drizzle w olive oil and squeeze lemon on top and let it cool off
If you have toasted pine nuts laying around sprinkle on top as well for extra flavor and texture
If you are a lover of heat sprinkle some cayenne pepper

Enjoy at room temp and refrigerate the rest in container…good for a week.

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