Baqleh Bel-Bandourah

September 17th, 2010

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Baqleh Bel-Bandourah is purslane cooked with meat and tomato paste. Baqleh is the Arabic word for purslane.

Let’s make Baqleh Bel-Bandourah:

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1. This is purslane

2. Cut off a small section of the stem and discard the small section (do this with all the quantity).

3, 4. Remove the buds and discard them (do this with all the quantity).

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5. Rinse purslane in several changes with water, and dry.

6, 7, 8. Coarsely chop purslane (stems and leaves).

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9. Set chopped purslane aside.

10. In a deep pot, heat ghee.

11. Add ground meat.

12. Stir meat until completely cooked. Once meat is completely cooked, add garlic cloves. Stir garlic cloves with the meat for 5 minutes.

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13. Add chopped purslane to the mixture of meat and garlic, and stir.

14, 15. Wait until the chopped purslane shrinks, then add 1800 ml water and salt, and stir.

16. Keep on high heat until boiling vigorously.

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17, 18. Once the mixture is boiling vigorously, reduce heat and cover the pot and cook for one hour or until cooked.

19. After one hour (or when the purslane is cooked), prepare a saucepan and heat ghee.

20. Add tomato paste and stir for 5 minutes.

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21. Add tomato paste to the pot that contains purslane, and stir, add salt if needed.

22, 23, 24. Cook on low heat for 30 minutes.

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21. Sprinkle with black pepper and serve hot with Arabic flat bread.

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Baqleh Bel-Bandourah

From: Family Recipe / Servings: 3 – 4 People
PDF Text Only / Print With Images

690 g purlsane, coarsely chopped
(stems and leaves)

1 tbsp ghee, for meat

120 g finely ground fat free
lamb meat

60 g peeled garlic cloves

1800 ml water

Salt

1 tsp ghee, for tomato paste

3/4 cup tomato paste

To Serve

Black pepper, to sprinkle

Arabic flat bread

This is purslane.

Cut off a small section of the stem and discard the small section (do this with all the quantity).

Remove the buds and discard them (do this with all the quantity).

Rinse purslane in several changes with water, and dry.

Coarsely chop purslan (stems and leaves).

Set chopped purslane aside.

In a deep pot, heat ghee.

Add ground meat.

Stir meat until completely cooked. Once meat is completely cooked, add garlic cloves. Stir garlic cloves with the meat for 5 minutes.

Add chopped purslane to the mixture of meat and garlic, and stir.

Wait until the chopped purslane shrinks, then add 1800 ml water and salt, and stir.

Keep on high heat until boiling vigorously.

Once the mixture is boiling vigorously, reduce heat and cover the pot and cook for one hour or until cooked.

After one hour (or when the purslane is cooked), prepare a saucepan and heat ghee.

Add tomato paste and stir for 5 minutes.

Add tomato paste to the pot that contains purslane, and stir, add salt if needed.

Cook on low heat for 30 minutes.

Sprinkle with black pepper and serve hot with Arabic flat bread.

Notes and Tips

690 g of purslane (approximately 4 bunches).

Some people like to serve it with Egyptian rice, click here for a recipe.

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7 Responses to “Baqleh Bel-Bandourah”

  1. Cherine says:

    Great recipe. Never had baqleh bel banadoura. Thanks for sharing!

  2. This dish just looks so tasty and hearty, look forward to trying.

  3. grazi says:

    original!

  4. This sounds fantastic! I have never had bakleh in a stew type of dish and I would love to taste it; I bet it is similar to spinach except a lot more nutritious!

  5. Hello Dimah,

    I just came across your blog..Woww !! It is SO beautiful…I don’t know why but it transmits a special feeling of peace…And then, the food!! Yumm!!
    I dream of visiting your country some day !!!
    All the best,
    Cristina
    PS: Your name is fantastic !!

  6. Nice recipe,delicious and full of flavours..

  7. Dimah says:

    Cherine: Thanks for stopping by! Hope you try it!

    OysterCulture: Thanks!

    grazi: Thanks!

    tasteofbeirut: Thank you for visiting!

    Cristina: Thank you so much for your kind words! hope to see you around again soon :)

    Sushma Mallya: Thanks for your kind comment!

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