Moroccan purslane salad (Rejla)

A seasonal plant, purslane is characterized by its thick leaves and stems, its tangy flavor, and its richness in nutrients. In Morocco, purslane is prepared as a cooked salad, the recipe for which is the same as that for mallow leaf salad, or Bakoula.

INGREDIENTS

2 large bunches of purslane

1 small bunch of parsley

1 small bunch of coriander

1 head of garlic

1 large bowl of water

4 tablespoons of olive oil

2 teaspoons of salt

2 teaspoons of paprika

A touch of hot chili pepper

The juice of a lemon

½ candied lemon

Purple olives for decoration

STEPS

1/ Wash the purslane leaves and herbs, let them drain and chop everything finely.

2/ Pour the water into a large pot and bring to a boil, add the purslane leaves, herbs and crushed garlic; cover and cook until all the water has evaporated.   

3/ Add the olive oil and dry while stirring.

4/ Incorporate the salt, lemon juice, paprika, hot pepper and chopped preserved lemon.

5/ Arrange the purslane salad, decorate it with olives and preserved lemon.