Zubereitung

1. 1

   Wash the purslane thoroughly in cold water, changing the water two or three times, and drain it well. Roughly chop the leaves and tender tips and cut the thick stalks into thin slices so that everything cooks at the same time.

2. 2

   Peel and halve the onions and cut them into thin strips. If using the tomato, wash it and cut it into small dice.

3. 3

   Heat the oil in a frying pan (about 26 cm) and fry the onions over a medium heat, stirring, until soft and lightly golden.

4. 4

   Add the purslane stalks and the tomato and fry briefly, then fold in the leaves and toss them only until they have wilted and look glossy.

5. 5

   Beat the eggs with the salt, Pul Biber and pepper and pour them over the vegetables. Over a medium to low heat, keep slowly pushing the mixture from the edge to the centre with a spatula and let it set until the eggs are firm throughout and no moist, glossy patches remain.

6. 6

   Season to taste with salt and serve hot straight from the pan.

7. 7

   Tip: Purslane is available from May to September in Turkish shops; always slice the thick stalks thinly, because they take longer to cook than the leaves. Nanê sêlê — paper-thin flatbread from the domed griddle and a glass of Çay — Kurdish tea in a glass go well with it. Leftover purslane is enough for Pirpirim bi mast — purslane with garlic yoghurt.