Pumpkin Kibbeh
Recipie Gallery

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).
Related posts