Cold Purslane Soup



  • 1 bunch of purslane
  • 2 cloves of minced garlic
  • Half a glass of bulgur wheat
  • 1 teaspoon red pepper flakes
  • 5 glasses of water
  • Olive oil
  • Salt
  • 2 cups strained yogurt


Wash the purslane and break it into small branches. Add bulgur and water. Cook until bulgur is soft. Whisk the minced garlic, spices, salt and yogurt in a bowl. Add to purslane and cool. Serve chilled in the refrigerator.

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