Semiz otu is eaten raw in salads or steamed with rice or meat. I will show you how to prepare the vegetarian version:
What you need:
two medium sized onions
one bunch (about 1/2 kilo) of semiz otu
four cloves garlic
four tablespoons uncooked rice
two tablespoons olive oil
salt and pepper to taste
Soak the semiz otu in water to remove dirt (about 10 minutes)
Chop the onions and garlic and fry them in a deep pan until they begin to be translucent:
Add the drained semiz otu on top and cover to let steam. (about 10 minutes)
When the purslane is soft and watery, add the uncooked rice and stir in. Cover and reduce heat to low.
Wait for 10 minutes until rice is soft. Serve with cold yogurt.
Variation of this cooking method include using minced meat instead of rice for a more hearty dish. The meat version is more often served in Istanbul where has the vegetarian is a tradition of the Aegean coast cities like Izmir where semiz otu grows wild.