1886. Purslane Fateer

A couple of weeks ago I had a hanker for lemony, tangy, fresh spinach fateer made from scratch right at home. I checked four or five different sores, online and in person, and none had fresh spinach. In the last one, I found two bundles of purslane, or bakle, so fate was sealed. 

I am still adjusting to differences between shelf-stable flour and freshly milled flour. Thus, the recipe below is for the conventional flour most have access to.

Ingredients:

For the filling:

1 kg purslane, chopped

1 large onion, chopped

2 tsp shatta

3 Tbsp sumac

salt

1 cup pomegranate seeds

1 cup walnuts, chopped rough

2 lemon juice

For the dough:

3 cups flour

2 Tbsp powdered milk

1 tsp salt

1 tsp sugar

1/2 tsp yeast

2 Tbsp yogurt

1/3 cup olive oil

Method:

Mix all the filling ingredients except for the pomegranate and walnut and using your hands, squeeze to break down the purslane and merge flavors. Set in a sieve over a bowl for 2 hours until the water has gathered from the mixture. Stir in the pomegranate and walnut. Set aside. 

To make the dough, knead all the dough ingredients together, and add one cup of the purslane water. If the liquid is insufficient, add water to top up. Knead well and leave to rise for an hour.

Make, stuff, and shape the fateer as desired, although triangle is traditional.

Bake in a preheated 350F oven for 15 to 20 minutes until golden brown, then brush with excess olive oil as soon as they come out of the oven.

صحة و عافية