Instructions

After chopping the purslane into small pieces, put the purslane and bulgur in a pot.

Add 1,5 cups of boiling water to it and cook for 20-25 minutes.

In a separate bowl, mix the yogurt, butter and egg yolk well and add ½ cup of boiling water to it.

Add the mixture to the pot and stir until it boils.

After boiling, reduce the heat and cook for another 5 minutes, then blend it.