Purslane might be considered as weed in your area, but it is not so try this light lunch dish over the weekend.
- 2 cup wheat flour, and extra for rolling
- 1 tablespoon instant yeast
- pinch of salt
- ½ cup olive oil
- ½ cup luke warm water
- 1 onion, chopped
- 1 tomato, chopped fine
- 1 red bell pepper, chopped
- blackpepper to taste
- cumin to taste
- 1 bunch of purslane
- Start with making the dough. Mix dry ingredients and add water little by little until you get a soft and non sticky dough.
- Add water or flour if necessary. Cover it and wait about half an hour so that it will rise.
- For the filling, heat olive oil over medium heat. Saute onion and red bell pepper for a few minutes. Toss tomatoes into it and cook until tender. Take it from heat and add purslane when it is still hot. As purslane is a very fragile herb, this heat is enough for it. Season it with spices and salt, mix well. Let it cool.
- When the dough rises, take it on a flour dusted counter and knead it once. Divide it into small balls.
- Take a ball and roll it out. Put some filling on one side and fold it to make a half moon. Seal it with your fingers.
- Repeat the same steps for remaining balls. You can even keep some of these balls in refrigerator for a later treat.
- Bake them on a non stick cast iron pan turning them over occasionally until both sides get brownish. Serve them hot at breakfast or lunch or with tea when you have guests.