Thanks to citygardener
Richard Mabey in Food for Free and Roger Phillips in Wild Food mention sea purslane. The variety which grows in our garden must be related to this, but it doesn
I made a salad of the leaves, salt and pepper, lime juice, olive oil and some pieces of roquefort. The purslane leaves don
(quantities depend on how many leaves you have and how big they are)
salt and pepper
raisins or currants
juniper berries (I used these because I like the flavour, but you can season the dolmas with parsley, dill, cumin, paprika or a mix of these spices and herbs)
Put the leaves in boiling water for a few minutes. Some recipes say you should cut the stem off first, but I find that leaving the stem on makes it easier to handle them once they
Heat a cupful of rice in olive oil in a pan then cover the rice with water and add salt, bring the water to the boil and let it simmer for a couple of minutes then turn the heat off. The rice shouldn
In another pan sauté the chopped onion in olive oil, trying not let it brown, then add a tablespoonful of pine kernels and one of raisins and about a dozen chopped juniper berries. Mix these with the rice.
Cut the stems off the leaves, and remove the central vein if it seems tough. Put a spoonful of the rice mixture in the centre of each leaf and roll them up into parcels. Arrange them tightly in a pan, put a saucer or plate over them to keep them in place, and add enough water to cover them. Add some lemon juice and some white wine, too, if you like.
Simmer them gently for about 50 minutes and leave to cool. Remove carefully from the pan, sprinkle with lemon juice and serve as a meze or one of a selection of hors d
It's quite difficult to make the parcels - these were the four tidiest ones I made!
You can also make them with minced lamb - just add the lamb to the rice mixture. If you have any of the rice mixture left over it can be used to stuff peppers or tomatoes.