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Purslane: Boiled, with Oil and Lemon, or Stewed
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Ingredients
- Purslane (rigla)1 kg
- Salted water for boilingas needed
- French dressing (oil, lemon, salt and pepper)1 batch
- For stewing: meat¼–½ kg
- For stewing: chopped onion1 onion
- For stewing: strained tomatoes¼ kg
- For stewing: ghee2 tablespoons
- For stewing: rice or chickpeas1 tablespoon
- Salt and pepperto taste
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 200, protein 16, fat 8, carbs 16, fiber 2, sugar 0
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared