Purslane Stew with Yogurt

By keeping the olive oil minimal and using just a touch of fiber-rich bulgur, we create a high-volume, low-calorie traditional dish topped with protein-rich yogurt.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 500g fresh purslane, washed and roughly chopped · 100 kcal in the whole recipe
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 1 medium tomato, grated · 32 kcal in the whole recipe
• 1.5 tablespoons olive oil · 135 kcal in the whole recipe
• 1.5 tablespoons coarse bulgur · 68 kcal in the whole recipe
• 150g plain yogurt · 90 kcal in the whole recipe
• 1 clove of garlic, minced · 7 kcal in the whole recipe
• 1/4 cup of hot water
• A pinch of salt

Method

1. Sauté the chopped onion in olive oil in a pot until translucent, then add the grated tomato and cook for 2 minutes.

   

2. Add the purslane, bulgur, hot water, and salt; cover and simmer on low heat for about 15-20 minutes until the bulgur is tender.

   

3. In a small bowl, whisk the yogurt with minced garlic and a pinch of salt until smooth.

   

4. Remove the stew from the heat and let it cool slightly to a warm temperature. Transfer to a serving plate and serve topped with the garlic yogurt.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.