Pastries and baking
ChefRania Salloum
Crispy Purslane Pastries
Crispy purslane pastries made with an ultra-crispy dough (no yeast). Includes the tasty purslane filling and the trick for extra crunch. Try them — you’ll love them.
Crispy purslane pastries (also called "farfahin") — you’ll definitely like these, and you’ll love the crispy no-yeast dough!!
Ingredients
Start here, then move straight into the method.
- 1 kg flour
- 1 tablespoon sugar
- 1 tablespoon salt
- ½ cup vegetable oil
- Warm water as needed
- Purslane filling
- Purslane (farfahin), washed and finely chopped or left leafy
- Grated onion to match the amount of purslane
- Grated tomato
- Lemon juice to taste
- Salt
- Sumac
- Olive oil
- For more delicious pastries see: Cheese pastries with tender dough
Method
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- Prepare the filling early or the night before: mix all filling ingredients and refrigerate; three hours before making the pastries, strain it and discard the liquids, leaving the filling in a sieve until used
- To make the dough: sift the flour, then add the salt and sugar and mix
- Make a well in the center, add the oil, and rub the oil into the flour so the flour absorbs all the oil
- Add the warm water gradually and knead until you obtain a cohesive dough
- Let the dough rest for half an hour, then shape it into balls, dust the balls with flour, and let them rest an additional half hour
- When the dough has rested, dust a clean surface with a little flour, roll out the dough balls, and cut them to the size needed for the pastries
- Fill them with the purslane filling that was strained three hours earlier and seal the pieces into triangles
- Pour oil into the baking tray and place the pastries on the tray, then brush them with a generous amount of oil as well — the dough should absorb some oil to get crunchier
- Put the tray into a preheated oven at medium temperature until the crispy purslane pastries are cooked
- Serve the crispy purslane pastries hot or at room temperature — they are delicious either way
- For more delicious pastries, here is the link: Flaky cheese pastries
Recipe tags
Pastries and bakingInternational
Notes and serving ideas
- Cheese pastries with tender dough
