Purslane Turnovers

December 7, 2017Starters

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Food for Thought

Purslane is a common vegetable in Lebanon. The leaves of the purslane are used in the famous peasant salad -‘fatoush’. Its sharp taste blends well with onions and tomatoes. Purslane is a good source of omega-3 fatty acids which are widely recognized as beneficial for the heart. Region: Aarsal

Ingredients

For the dough

2 cups water
6 cups whole-wheat flour
1 ½ tbsp salt
1 tsp yeast

For the stuffing

2 large onions, finely chopped
2 medium tomatoes, finely chopped
850 g purslane, chopped
Juice of 2 medium lemons
1 ½ tbsp sumac
1 ½ tbsp salt

Contributor

Malek Batal PhD
malek.batal@umontreal.ca

Method of Preparation

In a large bowl, mix well the purslane with the other stuffing ingredients.
Boil water, and then pour it gradually over the flour, salt, and yeast. Mix thoroughly and then leave aside for 15 minutes to rise.
When the dough has doubled in size, place it on a lightly floured surface. Divide the dough into three parts or more, then roll out each part. When flat, cut the dough with a cup or mold into identical circles (8 cm diameter). Stuff each circle with a small amount of the purslane mixture and fold it into a triangular shape. Preheat the oven.
Brush a baking tray with little of olive oil and arrange the turnovers. Place the baking tray in the oven for 15-20 minutes at a temperature of 175°C (347°F).