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.
Start with making the dough. Mix dry ingredients and add water little by little until you get a soft and non sticky dough.
Add water or flour if necessary. Cover it and wait about half an hour so that it will rise.
For the filling, heat olive oil over medium heat. Saute onion and red bell pepper for a few minutes. Toss tomatoes into it and cook until tender. Take it from heat and add purslane when it is still hot. As purslane is a very fragile herb, this heat is enough for it. Season it with spices and salt, mix well. Let it cool.
When the dough rises, take it on a flour dusted counter and knead it once. Divide it into small balls.
Take a ball and roll it out. Put some filling on one side and fold it to make a half moon. Seal it with your fingers.
Repeat the same steps for remaining balls. You can even keep some of these balls in refrigerator for a later treat.
Bake them on a non stick cast iron pan turning them over occasionally until both sides get brownish. Serve them hot at breakfast or lunch or with tea when you have guests.