Purslane Pies

Name: Purslane Pies
Ingredients: 5 bunches purslane; 2 large onions; 1 1/2 teaspoons citric acid (or lemon salt) 🍋; 1/2 teaspoon chili powder; 1 small cup olive oil; Salt; For the dough:; 4 cups flour (about 500 grams); Pinch salt; 1 tablespoon sugar; 3/4 cup vegetable oil (180 ml); 1 1/2 cups water (360 ml) for kneading

Manal Ali @cook_5249184

فلسطينية

Purslane Pies

Manal Ali @cook_5249184

Saved

Ingredients

5 bunchespurslane
2large onions
1 1/2 teaspoonscitric acid (or lemon salt) 🍋
1/2 teaspoonchili powder
1small cup olive oil
Salt
For the dough:
4 cupsflour (about 500 grams)
Pinchsalt
1 tablespoonsugar
3/4 cupvegetable oil (180 ml)
1 1/2 cupswater (360 ml) for kneading

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Steps

1

In a large bowl, combine the flour, sugar, and salt. Mix well. Add the vegetable oil and water, then knead until you have a smooth dough. I don't add yeast because I want the crust to be thin and crispy. Set the dough aside and cover it.
2

Clean the purslane thoroughly, wash well, and drain. Chop the onions and add them to the purslane along with the olive oil, salt, chili powder, and citric acid (or lemon salt). Mix everything well.
3

Divide the dough into balls, roll each one out, and fill with the purslane mixture. Lightly grease baking trays with vegetable oil, arrange the pies on the trays, and bake in the oven until golden and crisp on both sides. The crust will come out toasted, thin, and very tasty.