Purslane (Farfihin) Pies

Ingredients

• A medium amount of purslane, washed and chopped
• Salt
• A drizzle of olive oil
• A pinch of black pepper
• A pinch of hot chili pepper
• Sumac
• 1 or 2 onions, depending on the amount of purslane
• 1 tomato, finely chopped
• A dash of pomegranate molasses
• Dough:
• 3 cups all-purpose flour
• 1 cup warm water
• 2 teaspoons instant yeast
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup olive oil, 2 tablespoons powdered (dry) milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 small cup additional flour (for dusting/kneading)
• These purslane pies were shared by a friend and cook from the Sho Tabkhin Today site:
• فاطمة زهوي غملوش
• Click the name above to visit her profile on our site and discover all her delicious recipes.
• For more of Fatima's outstanding recipes, see this link: Eggplant Rolls
• To make Fatima's pepperoni pizza, see this link Pepperoni pizza shaped like a rose

Method

1. Mix all the filling ingredients well, then begin preparing the dough.
2. Put the flour in a bowl, add the salt, oil and powdered milk, and rub the ingredients together with your hands.
3. Put the yeast in a cup with the sugar and a little warm water, stir well and let it rise slightly, then add it to the flour mixture and knead well…
4. Add the remaining ingredients and knead well until you have a soft dough.
5. Cover the dough with a clean cloth and let it proof for at least one hour.
6. After resting, shape the dough into medium-sized balls, let them rest briefly, then roll each ball into medium-wide circles.
7. Drain the filling to remove excess liquid.
8. Place a generous amount of filling inside each dough round and seal the pies into triangular shapes.
9. Grease a baking tray with vegetable oil, arrange the pies on it, and bake in a preheated oven until cooked through.
10. Brown them on top.