Salatet Baqleh – Purslane Salad Recipe

RatingDifficultyBeginner

You will fall in love with Linzarella's purslane salad after just one bite. It is a symphony of tastes, textures, and mouthwatering bites, bright and bold.

Yields1 Serving
Prep Time20 minsTotal Time20 mins
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 5 ½ cup Purslane (leaves, 'Baqleh' in Arabic)
 ¼ Tomatoes
 ¼ Onions (small)
 ½ Garlic cloves
  tsp Salt
 Black pepper (to taste)
 ¼ tbsp Lemon juice
 ¼ tbsp Olive oil


1

To make the dressing mix together the garlic, lemon, olive oil, and salt. Note: Don’t mix the salad with the dressing until just before serving as the purslane wilts quickly.

2

Place the purslane leaves, tomato and onion in a serving bowl. Add the dressing and mix well.

Ingredients

 5 ½ cup Purslane (leaves, 'Baqleh' in Arabic)
 ¼ Tomatoes
 ¼ Onions (small)
 ½ Garlic cloves
  tsp Salt
 Black pepper (to taste)
 ¼ tbsp Lemon juice
 ¼ tbsp Olive oil

Directions

1

To make the dressing mix together the garlic, lemon, olive oil, and salt. Note: Don’t mix the salad with the dressing until just before serving as the purslane wilts quickly.

2

Place the purslane leaves, tomato and onion in a serving bowl. Add the dressing and mix well.

Salatet Baqleh – Purslane Salad Recipe

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