Purslane Borek

Purslane Borek | giverecipe.comIf 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.

Purslane Borek | giverecipe.com

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.

Purslane Borek | giverecipe.com

5 from 1 reviews
Purslane Borek
Prep time
Cook time
Total time
Serves: 4
  • Dough:
  • 2 cups whole wheat flour, and extra for rolling
  • ½ tbsp instant yeast
  • A pinch of salt
  • ¼ cup olive oil
  • ½ cup lukewarm water
  • Filling:
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 1 tomato, chopped fine
  • 1 red bell pepper, chopped
  • salt to taste
  • blackpepper to taste
  • cumin to taste
  • 1 bunch of purslane, chopped
  1. Start with making the dough. Mix dry ingredients and add water little by little until you get a soft and non sticky dough.
  2. Add water or flour if necessary. Cover it and wait about half an hour so that it will rise.
  3. 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.
  4. When the dough rises, take it on a flour dusted counter and knead it once. Divide it into small balls.
  5. 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.
  6. Repeat the same steps for remaining balls. You can even keep some of these balls in refrigerator for a later treat.
  7. 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.


  1. Kate@Diethood says

    I love that healthy, delicious filling! Is borek a filled pita bread? Or can a borek mean other things, too?

    • says

      Borek is mainly phyllo filled with anything. It might be baked in oven in various shapes or on non stick pans in this form. You can make it either with market phyllo or with the phyllo you yourself make.

  2. says

    That bread has me craving it! The whole package looks wonderful. I’m not familiar with the green, but will have to keep an eye out for it. Nicely done!

  3. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    I’ve never heard of purslane but the bread is divine and the dish sounds wonderful.

  4. Erol says

    Hi Zerrin: Coming to you from Dublin OH USA. I did a search on “piyaz” on your website was on the top – as it should be. After I made my piyaz I started to look at your site – WOW – what a excellent and interesting site you have which is merely a reflection of your talents. Very nice – I look forward in using your recipes – especially this one here – purslane / semizotu – borek – wow – I just planted my semizotu seeds last week – I look forward for the harvest. Here in the US semizotu is considered a weed – funny isn’t it? Although so delicious as a salad – I can’t wait to try some of your recipies. Hey you go Girl – you are awesome!! Do you know any Turkish American’s in Eskisehir? Let me know – I certainly do. Contact me! Cya!

    • says

      Glad to hear that you love my blog and recipes. Piyaz is one of the best Turkish salads, isn’t it? You planted your semizotu seeds in your yard? How lucky you are! You must try its borek, salad or with yogurt, you will not regret. When one of my readers said that she cleans her yard from purslane as it is considered as weed, I was so surprised. They are definitely missing a lot! And yes, I have a few American colleagues here, maybe you know them?

  5. says

    What a tempting dish…that bread looks so wonderful. I haven’t seen purslane, though…but I’ll keep my eyes peeled~

  6. says

    We discovered purslane while volunteering at the CSA farm. Funny you call it an herb, I considered it a salad green. Probably because I love the stuff so much I practically graze on it right out in the field. (There’s an image for you)!

    Your recipe looks far more elegant and one that would make itself quite popular in our home.

    Thanks for sharing!

  7. Grace says

    Hi Ms. Zerrin,

    how long I mandarine the dough?

    how long the dough borek last when I put it in refigerator as my stock dough?

    It is possible if I put sweet filling for kids?

    thanks & more power.

    • says

      Hi Grace, what do you mean with mandarine? You can keep the dough covered in refrigerator for 4-5 days.
      If you want to use sweet filling, I’d suggest adding some sugar in the dough as well.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: