Pirpîne bi hêk — Purslane with Onion and Egg

⏱ 29 min · 🍽️ 2 Servings · 🧂 8 Ingredients

Ingredients

  • 300 g purslane (sold as “semizotu” in Turkish shops)
  • 2 piece onions
  • 1 piece tomato (optional)
  • 3 tbsp neutral vegetable oil
  • 4 piece eggs (medium)
  • 0.5 tsp salt
  • 0.5 tsp red pepper flakes (Pul Biber)
  • black pepper to taste

Instructions

  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. Peel and halve the onions and cut them into thin strips. If using the tomato, wash it and cut it into small dice.
  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. 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. 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. Season to taste with salt and serve hot straight from the pan.
  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.
← Back
Pirpîne bi hêk — Purslane with Onion and Egg – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

kurdistanfrühstückvegetarischglutenfrei

Pirpîne bi hêk — Purslane with Onion and Egg

A Kurdish classic from Behdinan (Duhok) in northern Iraq: Pirpîne bi hêk is the summer breakfast from the gardens around Duhok, when purslane with its thick, juicy leaves is in season. In Turkish purslane is called semizotu, in Arabic Baqla. Plenty of onion turns soft and sweet in oil, the purslane wilts only briefly and stays juicy and slightly tangy, and the beaten eggs set in between into firm, fluffy curds.

⏱

Cook time

29 min

🍽️

Servings

2

🧂

Ingredients

8

View Original ↗

Nutrition

per serving

391 kcal

Calories

18 g

Protein

30 g

Fat

14 g

Carbs

Ingredients

For 2 servings

Estimated cost~€1.80 · ~€0.90/serving
  • 🛒
  • 🛒

Instructions

  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.

Similar recipes

Taştê — The Kurdish Breakfast with Herb Cheese, Qeymax, Honey, Olives and Tea⏱ 55 min

Taştê — The Kurdish Breakfast with Herb Cheese, Qeymax, Honey, Olives and Tea

Çaya kakutî — Mountain Mint Tea⏱ 10 min

Çaya kakutî — Mountain Mint Tea

Tirşka patate — Potato and Tomato Stew with Turmeric⏱ 60 min

Tirşka patate — Potato and Tomato Stew with Turmeric

Tirşî — Mixed Pickles with Cauliflower, Carrot, Cucumber and Pepper⏱ 40 min

Tirşî — Mixed Pickles with Cauliflower, Carrot, Cucumber and Pepper

Tolik bi hêk — Mallow or Spinach with Egg⏱ 33 min

Tolik bi hêk — Mallow or Spinach with Egg

Xoşav — Compote of Dried Apricots, Prunes and Raisins⏱ 25 min

Xoşav — Compote of Dried Apricots, Prunes and Raisins

Zelateya kurdî — Tomato, Cucumber and Onion Salad with Sumac⏱ 20 min

Zelateya kurdî — Tomato, Cucumber and Onion Salad with Sumac

Zelateya kuzele — Watercress Salad with Radishes and Pomegranate⏱ 20 min

Zelateya kuzele — Watercress Salad with Radishes and Pomegranate