aka baaleh fatayer…

wash well n dry purslane

rustic chop w yellow onion n saute in generous amount of olive oil sprinkle salt to taste

once cooked through cool and then add sumac lemon juice n toasted pine nuts

savory pie dough

roll out…

quarter of an inch thick

use a round cup or cookie cutter

roll out each circle again for extra thinness

place about tablespoon of purslane n using finger tip lightly tap outer circle w a little bit of water to help seal pie

assemble gently lifting side over other side

don’t forget to leave a little open vent to release stem (even purlane pies get mad…who wants to be in an oven?!)

into the oven on the highest temp about 500 degrees fahrenheit for about 8 min till golden brown

right out of oven brush w olive oil

cool before u eat n for extra tang squeeze a little more lemon juice through the little vent (yup that’s right)

welcome to…

mouth heaven 😉

please comment me w any questions…more detailed recipe to follow…ENJOY!!!