Kulfa Gosht Recipe | Purslane Leaves with Beef

Ingredients:

250g beef, thinly sliced
2 cups purslane leaves, washed and chopped
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper to taste
1 teaspoon ground cumin (optional)
Juice of 1 lemon
Red pepper flakes (optional, for some heat)
Instructions:

Heat the vegetable oil in a large skillet or pan over medium-high heat.

Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and the garlic is fragrant.

Add the thinly sliced beef to the pan. Cook and stir until the beef is browned and cooked through.

Season the beef with salt, pepper, and ground cumin (if using). Adjust the seasoning to your taste preferences.

Once the beef is cooked, add the chopped purslane leaves to the pan. Toss everything together and cook for a few minutes until the purslane leaves wilt down.

Squeeze the juice of one lemon over the dish. The lemon juice will add a bright and tangy flavor that complements the beef and purslane.

If you like a bit of heat, you can sprinkle some red pepper flakes over the dish at this point.

Give everything a final toss and let it cook for another minute or two to combine the flavors.

Taste and adjust the seasoning if needed.

Once the purslane leaves are tender and the flavors are well combined, remove the pan from the heat.

Serve the Purslane Leaves with Beef hot, either on its own or with some rice, quinoa, or pita bread.

Enjoy your nutritious and flavorful Purslane Leaves with Beef dish!

Remember that cooking times and ingredient quantities can vary based on your preferences and the specific ingredients you have on hand.

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