Orange Blossom Water

Baqleh Bel-Bandourah is purslane cooked with meat and tomato paste. Baqleh is the Arabic word for purslane.

Let’s make Baqleh Bel-Bandourah:

1. This is purslane

2. Cut off a small section of the stem and discard the small section (do this with all the quantity).

3, 4. Remove the buds and discard them (do this with all the quantity).

5. Rinse purslane in several changes with water, and dry.

6, 7, 8. Coarsely chop purslane (stems and leaves).

9. Set chopped purslane aside.

10. In a deep pot, heat ghee.

11. Add ground meat.

12. Stir meat until completely cooked. Once meat is completely cooked, add garlic cloves. Stir garlic cloves with the meat for 5 minutes.

13. Add chopped purslane to the mixture of meat and garlic, and stir.

14, 15. Wait until the chopped purslane shrinks, then add 1800 ml water and salt, and stir.

16. Keep on high heat until boiling vigorously.

17, 18. Once the mixture is boiling vigorously, reduce heat and cover the pot and cook for one hour or until cooked.

19. After one hour (or when the purslane is cooked), prepare a saucepan and heat ghee.

20. Add tomato paste and stir for 5 minutes.

21. Add tomato paste to the pot that contains purslane, and stir, add salt if needed.

22, 23, 24. Cook on low heat for 30 minutes.

21. Sprinkle with black pepper and serve hot with Arabic flat bread.

Baqleh Bel-Bandourah

From: Family Recipe / Servings: 3 – 4 People
PDF Text Only / Print With Images

690 g purlsane, coarsely chopped (stems and leaves) 1 tbsp ghee, for meat 120 g finely ground fat free lamb meat 60 g peeled garlic cloves 1800 ml water Salt 1 tsp ghee, for tomato paste 3/4 cup tomato paste To Serve Black pepper, to sprinkle Arabic flat bread

This is purslane. Cut off a small section of the stem and discard the small section (do this with all the quantity). Remove the buds and discard them (do this with all the quantity). Rinse purslane in several changes with water, and dry. Coarsely chop purslan (stems and leaves). Set chopped purslane aside. In a deep pot, heat ghee. Add ground meat. Stir meat until completely cooked. Once meat is completely cooked, add garlic cloves. Stir garlic cloves with the meat for 5 minutes. Add chopped purslane to the mixture of meat and garlic, and stir. Wait until the chopped purslane shrinks, then add 1800 ml water and salt, and stir. Keep on high heat until boiling vigorously. Once the mixture is boiling vigorously, reduce heat and cover the pot and cook for one hour or until cooked. After one hour (or when the purslane is cooked), prepare a saucepan and heat ghee. Add tomato paste and stir for 5 minutes. Add tomato paste to the pot that contains purslane, and stir, add salt if needed. Cook on low heat for 30 minutes. Sprinkle with black pepper and serve hot with Arabic flat bread.

Notes and Tips

690 g of purslane (approximately 4 bunches).

Some people like to serve it with Egyptian rice, click here for a recipe.

This entry was posted on Friday, September 17th, 2010 at 9:18 PM and is filed under Syrian Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.