Wild Purslane à la “Dersa”
It is one of the traditional and popular Algerian dishes, prepared with a plant called "wild purslane", also known as "Bakla" or "Bandraq". It is a seasonal wild plant with fleshy green leaves, which grows in spring. It is known for its unique flavor and its nutritional richness, particularly in omega-3 and iron.
Wild purslane is usually cooked in olive oil and seasoned with a mixture called "Dersa", a puree composed of garlic, salt and red pepper (mild and hot), traditionally prepared in a mortar. This dish is served as a main or side dish, especially in rural areas and in the interior of the country.
Wild purslane is usually cooked in olive oil and seasoned with a mixture called "Dersa", a puree composed of garlic, salt and red pepper (mild and hot), traditionally prepared in a mortar. This dish is served as a main or side dish, especially in rural areas and in the interior of the country.