Gaziantep Pirpirim Asi Product Description and Distinctive Features: Gaziantep Pirpirim Stew, also known as Antep Pirpirim Stew, is a regional dish made using dried or fresh pirpirim (purslane), loğlaz (börülce), coarse bulgur, green lentils, chickpeas, tomato and pepper paste, dried mint, sumac extract, dried garlic, onion, olive oil or clarified butter, and various spices. Optionally, sun-dried tomatoes and dried peppers can be added. Gaziantep Pirpirim Stew can also be prepared with meat or zırh minced meat.In Gaziantep, pirpirim is colloquially referred to as "pirpirim," especially when it comes to purslane. Gaziantep Pirpirim Stew is one of the most well-known dishes in Gaziantep cuisine with a long history. It has a production method specific to the geographical region, hence the association of Gaziantep Pirpirim Stew with the geographical boundary. 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 dried purslane is used for Gaziantep Pirpirim Stew, the purslane should be cleaned the night before. It is pressed by hand in a deep pot filled with water to remove dust, sand, and soil particles. This process is repeated quickly 2-3 times. Rapid washing is essential to prevent dried purslane from absorbing water and becoming heavy. After cleaning, the purslane is poured into boiling water and left to soak overnight. Chickpeas are soaked overnight, and the next day, the water is drained, and they are cooked. Loğlaz (börülce), cleaned and washed, is cooked separately. If fresh purslane is used, it is cleaned, washed, cut into large pieces, and left in a colander. In a deep pot, 2-3 tablespoons of olive oil are added, and finely chopped onions are sautéed. After sautéing, tomato and pepper paste are added, stirred, and the sautéing process continues. 5-6 cups of hot water are added to the onion and paste mixture, and it is brought to a boil. Cleaned and washed green lentils are added, and cooking continues. Once the lentils are cooked, cooked chickpeas, loğlaz (börülce), purslane (purslane), bulgur, crushed dried garlic, sumac extract, salt, sun-dried tomatoes, and dried peppers (if desired) are added. Purslane (purslane) is cooked over low heat until it becomes tender. For serving Gaziantep Pirpirim Stew, hot red pepper flakes and dried mint are added to heated clarified butter or olive oil, drizzled over the stew, and left to rest for 10-15 minutes before serving. Gaziantep Pirpirim Stew can also be prepared with meat. In this case, diced meat or zırh minced meat is used. Olive oil is added to a deep pot, followed by the addition of diced meat or zırh minced meat. The meat is sautéed until it absorbs its juices. Finely chopped onions are added, and the onions are sautéed until golden brown. Tomato and pepper paste are added, and the sautéing process continues. 5-6 cups of hot water are added, and the meat is left to simmer until tender. Green lentils, cleaned and washed, are added to the boiling meat. Once the lentils are cooked, cooked chickpeas, loğlaz (börülce), fresh purslane, bulgur, crushed garlic, sumac extract, and salt are added. The purslane is cooked over low heat until it becomes tender. Red pepper flakes and dried mint are added to heated clarified butter or olive oil, drizzled over the stew, and left to rest for 10-15 minutes before serving.