This is a simple, tasty, traditional dish from the Hatay regions of Turkey.
The gömeç should be picked when it is starting to sprout and is still a small plant. This ensures that the leaves and stem are not hairy.
2 or 3 cloves of garlic - minced
Small handful of bulgar wheat – medium fine
2 lemons – 1 for juice and 1 for garnish
Good pinch of salt
1/2 tsp paprika / pul biber
Wash the gömeç and drain in a colander, then shred. Finely chop the onion. Add a generous glug of olive oil to the pan and fry the onion and garlic until it is soft, but not brown. Add the gömeç and fry for a few minutes, adding more olive oil if it’s too dry. Add the salt then cover with a lid for 2-3 minutes to allow the vegetables to cook through.
Add paprika and season to taste. Squeeze the juice of 1 lemon onto the dish and mix well. Tip into a serving bowl and garnish with lemon wedges/slices and paprika. This dish may be eaten hot or cold. Serve with warm pitta bread and yoghurt.
Source: https://www.eatweeds.co.uk/mallow-malva-sylvestris; https://www.permaculture.co.uk/readers-solutions/benefits-common-mallow-malva-sylvestris; Kıbrıs mutafaǧından tatlar; https://en.wikipedia.org/wiki/Lapsana_communis; https://www.gardenorganic.org.uk/weeds/nipplewort; https://pfaf.org/user/Plant.aspx?LatinName=Lapsana+communis