Purslane with Ground Meat (Kıymalı Semizotu)

Cut off the roots of the purslane and discard them. Soak in plenty of water (you can add a little baking soda) and wash thoroughly.

Separate the leaves, also cut the tender long stems, and let them drain in a colander.

Wash the tomatoes and onions, peel them, and cut into cubes.

Put the ground meat into a regular pot first and place it on the stove.

Add the oil to the meat, sauté for 5 minutes, then add the chopped onions.

Sauté for another 5 minutes, then add the tomato paste, tomatoes, salt, and black pepper.

Stir for 2 minutes, then add the purslane.

Cook for 10 minutes with the lid slightly ajar, stirring occasionally, then serve.