Armenian “Per Per” or Purslane and Yogurt Soup


A delicious and healthful “weed soup”. Chock full of heart-healthy vitamins and minerals. You can’t eat much healthier than this!

A delicious succulent weed that is known to have its origins in the Middle East in the beginnings of the Armenian and Persian cultures.

It was used not only as a food but was widely used as a medicinal plant.


Armenian “Per Per” or Purslane and yogurt soup


Serves 2



  • 2 cups of yogurt,  thinned with water to a heavy cream consistency.
  • 1 cup chopped per-per or purslane *SEE COOKS NOTE*, washed and spun in a salad spinner
  • Your favorite hot sauce (optional)
  • Salt and pepper to your taste



  1. Wash the per-per (purslane) well; to remove any dirt or pesticides.
  2. Thin your yogurt with water and keep chilled.
  3. Serve with Armenian cracker bread or pita crisps


Cooks note:

  1. You can go out and pick your own purslane or buy it from a good health food store.


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