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Old 07-18-2014, 10:26 AM   #21
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As I recall, it was just the leaves and attached stems. No stalks.
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Old 07-18-2014, 10:50 AM   #22
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Quote:
Originally Posted by Andy M. View Post
As I recall, it was just the leaves and attached stems. No stalks.
Thanks. That would be most of the plant. They don't really have stalks, just stems.
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Old 07-18-2014, 11:12 AM   #23
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Thanks. That would be most of the plant. They don't really have stalks, just stems.

What I meant was the leaves and the stem that attached the leaf to the next level stem. Keep in mind I was a kid at the time and not involved in the preparation so my memory is incomplete.
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Old 07-18-2014, 11:17 AM   #24
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What I meant was the leaves and the stem that attached the leaf to the next level stem. Keep in mind I was a kid at the time and not involved in the preparation so my memory is incomplete.
Gotcha. The stalks are edible too.
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Old 07-18-2014, 11:19 AM   #25
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TL here's a link to the dish I was referring to: Purslane With Strained Yogurt And Garlic(Yourtlu Semizotu) Recipe

It's listed with a Turkish name. Armenians refer to this as 'jajek'. If you google jajek, you will get recipes like this but with cucumber in place of purslane. Mom used cucumber when she couldn't get purslane.
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Old 07-18-2014, 11:24 AM   #26
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Quote:
Originally Posted by Andy M. View Post
TL here's a link to the dish I was referring to: Purslane With Strained Yogurt And Garlic(Yourtlu Semizotu) Recipe

It's listed with a Turkish name. Armenians refer to this as 'jajek'. If you google jajek, you will get recipes like this but with cucumber in place of purslane. Mom used cucumber when she couldn't get purslane.
Thanks. It sounds yummy. I had found similar recipes, but none of them described exactly which bits to use. This is very helpful.
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