Purslane Borek


Prep time: 
40 minutes
Cooking time: 
20 minutes


Try this greens-packed dish over the weekend, inspired by Turkish cuisine.


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


  1. 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
  2. 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.
  3. When the dough rises, turn it out on a flour dusted counter and knead it once. Divide it into four small balls.
  4. 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.
  5. 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.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development