Gaziantep Pirpirim Asi Product Description and Distinctive Features: Gaziantep Pirpirim Stew, also called Antep Pirpirim Stew, is a traditional dish native to the region, prepared with either fresh or dried pirpirim (purslane), loğlaz (also known as cowpeas or black-eyed peas), coarse bulgur, green lentils, chickpeas, tomato and pepper paste, dried mint, sumac extract, dried garlic, onions, olive oil or clarified butter, and a variety of spices. Optional additions include sun-dried tomatoes and dried peppers for enhanced flavor. This flavorful stew may also be enriched with meat or zırh minced meat (hand-chopped meat using a traditional cleaver). In the local dialect of Gaziantep, purslane is affectionately known as "pirpirim", a name that highlights its cultural significance in the region's culinary traditions. Gaziantep Pirpirim Stew stands out as one of the most iconic and time-honored dishes in Gaziantep cuisine. Its preparation technique is deeply rooted in the local culinary traditions and is uniquely tied to the region’s geography, which is why the dish is strongly associated with its specific geographical origin. Production Method: Components for 5-6 servings of Gaziantep Pirpirim Stew: - 400-500 g diced meat or 200-250 g zırh minced meat - 100-150 g dried purslane or 600-750 g fresh purslane - 50-90 g chickpeas - 60-90 g green lentils - 50-90 g loğlaz (börülce) - 60-90 g coarse bulgur - 15-20 g tomato paste - 15-20 g pepper paste - 10-15 g sumac extract - 3-5 g black pepper (optional) - 60-80 g onion - 20-30 g dried garlic - 80-100 g olive oil / 20-30 g clarified butter - 5-10 g red pepper flakes - 5-10 g dried mint - 3-5 g salt - 15-20 g sun-dried tomatoes (optional) - 5-10 g dried peppers (optional) Preparation: If using dried purslane for Gaziantep Pirpirim Stew, begin by cleaning it the night before. Submerge the purslane in a deep pot of water and press it gently by hand to remove any dust, sand, and soil particles. Repeat this rinsing process rapidly 2–3 times to avoid the dried purslane soaking up excess water and becoming heavy. After cleaning, transfer the purslane to boiling water and let it soak overnight. Soak the chickpeas overnight, then drain and cook them the following day. The loğlaz (börülce), after being washed and cleaned, should be cooked separately. When using fresh purslane, wash and clean it thoroughly, cut it into large pieces, and drain it in a colander. In a deep pot, heat 2–3 tablespoons of olive oil and sauté finely chopped onions until translucent. Add tomato and pepper paste and continue cooking while stirring. Pour in 5–6 cups of hot water and bring the mixture to a boil. Add the cleaned and rinsed green lentils and allow them to cook through. Once the lentils are tender, add the cooked chickpeas, loğlaz, purslane, bulgur, crushed dried garlic, sumac extract, salt, and, if desired, sun-dried tomatoes and dried peppers. Continue to simmer the stew over low heat until the purslane is soft and fully cooked. To serve Gaziantep Pirpirim Stew, heat some clarified butter or olive oil and infuse it with hot red pepper flakes and dried mint. Drizzle this aromatic mixture over the stew and allow it to rest for 10–15 minutes before serving to enhance the flavors. This stew can also be made with meat. In such cases, either diced meat or zırh minced meat is used. Begin by heating olive oil in a deep pot, then add the meat and sauté until it releases and absorbs its juices. Next, add finely chopped onions and cook them until they turn golden brown. Stir in tomato and pepper paste and continue sautéing. Pour in 5–6 cups of hot water and simmer the meat until it becomes tender. Add washed and cleaned green lentils to the boiling meat broth. After the lentils are cooked, mix in the cooked chickpeas, loğlaz (börülce), fresh purslane, bulgur, crushed garlic, sumac extract, and salt. Cook the stew over low heat until the purslane softens. Finally, prepare a topping by heating clarified butter or olive oil with red pepper flakes and dried mint, drizzle it over the stew, and let it rest for 10–15 minutes before serving.