If you are following this blog for a while, you know how I am into boreks just like many people in my country. We can fill them with anything depending on our creativity. This purslane borek is often made in my hometown, Tarsus, located in the South of Turkey. Purslane is one of my favorite herbs and it’s in season now, so I’m using it
in various ways these days. You can find other recipes with purslane here.
It might be considered as weed in your area, but it is not! If you happen to see it at farmer’s market or in your yard, give it a try. The wild one has smaller leaves, its stalk is a bit reddish, but tastes better.
Note: To wash purslane better, wait it in water with a few drops of vinegar and a little salt. This will kill bacteria on it if there are any and sand or soil among its leaves will sink to the bottom in this way.