Delicious Purslane Manaqish

Ingredients

• Dough:
• 2 tablespoons sugar
• 2 tablespoons instant yeast
• 2 cups warm water
• 1 teaspoon salt
• 5 cups flour
• 2 tablespoons powdered milk
• 1/2 cup vegetable oil
• Purslane filling:
• a bunch of purslane
• 4 red tomatoes
• 1 hot red chili pepper
• 1 sweet green pepper
• 2 red onions
• a pinch of salt
• a pinch of sumac
• nigella seeds (black seed)

Method

1. Prepare the dough: mix the granulated sugar and instant yeast with warm water and only 2 cups of flour, then let the mixture rest for 10 minutes only; then add to the mixture the salt, powdered milk, 3 cups of the remaining flour, and the vegetable oil, and knead well.
   Timers: 10 min
2. Sprinkle the bottom of a bowl with a pinch of flour, then transfer the dough into it and let it rest for about half an hour to an hour.
3. Dust a clean work surface with flour and start stretching the dough with your hands lengthwise like a roll or in an elongated shape.
4. Cut it by hand into medium-sized equal pieces, then roll these pieces into balls using the palm of your hand.
5. Cover the balls with a clean cloth and leave them a few minutes to rise, at least 5 minutes.
   Timers: 5 min
6. After that, roll out the balls.
7. Prepare the purslane filling in advance by finely chopping the onion, tomato, and pepper, then mix them with the tender purslane leaves.
8. Sprinkle salt on the vegetables and also sumac, and mix.
9. Distribute a portion of the purslane filling inside each dough piece and fold the edges with your fingers — as shown in the picture.
10. Sprinkle nigella seeds (black seed) on the edges and filling.
11. Place a sheet of parchment paper in an oven tray and put the purslane manaqish on it, or more depending on the size of the manaqish and the tray's capacity.
12. Put it into a preheated oven at 200°C for 10 minutes until it starts to brown on the bottom, then brown the manaqish a few more minutes from the top.
    Timers: 10 min