Crispy Purslane Pastries

Ingredients

• 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
• Recipe for crispy purslane pastries from a friend and cook on Shou Tabkhin Today:
• Rania Saloum
• Click Rania’s name to visit her profile on our site and discover her wonderful recipes
• For more delicious pastries see: Cheese pastries with tender dough

Method

1. 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
2. To make the dough: sift the flour, then add the salt and sugar and mix
3. Make a well in the center, add the oil, and rub the oil into the flour so the flour absorbs all the oil
4. Add the warm water gradually and knead until you obtain a cohesive dough
5. 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
6. 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
7. Fill them with the purslane filling that was strained three hours earlier and seal the pieces into triangles
8. 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
9. Put the tray into a preheated oven at medium temperature until the crispy purslane pastries are cooked
10. Serve the crispy purslane pastries hot or at room temperature — they are delicious either way
11. Recipe by Rania Salloum
12. For more delicious pastries, here is the link: Flaky cheese pastries