Description
Try this greens-packed dish over the weekend, inspired by Turkish cuisine.
Ingredients
For the dough (or use store bought dough):
- 2 cup wheat flour, and extra for rolling
- 1 tablespoon instant yeast
- pinch of salt
- ½ cup olive oil
- ½ cup luke warm water
For the filling:
- 1 onion, chopped
- 1 tomato, chopped fine
- 1 red bell pepper, chopped
- blackpepper, to taste
- cumin to taste
- 1 bunch of purslane
Instructions
- If using store-bought dough, skip to step 2. 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 to adjust the texture. Cover the dough and let it rise for about half an hour
- 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 cool.
- When the dough rises, turn it out on a flour dusted counter and knead it once. Divide it into four 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 until they are all done.
- Bake 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.