Soups and stews
ChefLoubna Fawaz
How to Make Purslane Soup (Farfihin)
Purslane soup isn’t a traditional soup, but after you try it you’ll want to make it again and again. It’s a very tasty soup, and in each Arab country it’s named after the plant—purslane—such as farfihin or baqla.
Ingredients
Start here, then move straight into the method.
- 1 cup brown lentils
- a pinch of cumin
- a pinch of turmeric
- a pinch of black pepper
- Salt
- 2 onions
- 2 tablespoons Egyptian rice
- Juice of 1 lemon
- 3 bunches of purslane (farfihin or baqla)
Method
Follow the cooking sequence without leaving the page.
- Cook the lentils after washing them well and add the cumin, turmeric, black pepper and salt. Keep the lentils simmering over low heat until tender; add more water if needed.
- Separately, sauté the finely chopped onion in a little vegetable oil and let it brown over medium heat.
- Meanwhile add the rice to cook with the lentils.
- After the onion has browned to a nice color, add it on top of the lentils.
- Add the lemon juice and increase the amount if desired.
- Finally, add the purslane a few minutes before turning off the heat. Allow the purslane to simmer with the lentils and other ingredients so the flavors meld.
Recipe tags
Soups and stewsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
