A super delish & crispy Purslane recipe made into pockets using puff pastry.
Bakleh means Purslane in Arabic, and right now in the suburbs of Sydney, there is purslane growing everywhere. Truly fascinating.
Sure purslane is generally found on the side-walk, in parks, in lawns etcetera; but these last couple of weeks it’s been growing in the masses. I don’t ever recall this happening. (I should mention I used purslane from my mother’s garden, ensuring no pesticides can be found on the plant – you know, council spraying and all) You can pick up a bunch of purslane from a fruit market (Arabic or Asian) rather than a super market.
What is purslane?
Purslane is a type of succulent which is edible and delightfully tangy/sour. It’s widely used in Lebanese cooking, found in recipes for pastry and salads. Stem, seeds, leaves and flowers can be eaten. Can be eaten both raw and cooked. Loaded with health benefits and vitamins such as Omega 3 fatty acids and so much more.
How to clean purslane?
Cleaning purslane is fairly simple. Discard any unwanted pieces, wash thoroughly with cold water and dry using a lettuce spinner.
If you can’t get your hands on purslane, you can easily replace this with spinach. Follow the same steps within this recipe.
Steps to make this Purslane Recipe (Bakleh) Pockets
Step one: Roughly chop purslane
Step two: Roughly chop white onion
Step three: In a bowl mix purslane, onion, 1 tbsp olive oil, 1 tsp paprika, 2 tbsp pomegranate molasses, 1 tbsp sumac (optional) and seasoning to taste
Step four: Cut puff pastry sheet in half and place purslane filling on one side
Step five: fold pastry in half and press edges together using fingers or fork. Brush olive oil onto tops of pastry and sprinkle with black sesame. Tip: use either baking paper or an oiled foil lined tray for baking.
Step six: bake for approx 25-30min on 180 degrees Celsius (356 degrees Fahrenheit) or until golden brown
Step 7: Allow purslane pockets to cool down before storing. Enjoy warm, with a side of salad – try my Quinoa Tabouli recipe
As mentioned above, these pastries are great to eat with a salad; a simple garden salad will do, or you can make a side of quinoa tabouli which perfectly balances the tangy flavour of the purslane pockets.
Purslane Pockets (Lebanese Bakleh)
- 4 sheets puff pastry vegan
- 1 tsp Black sesame seeds
- Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit)
- Roughly chop purslane, leaves and stems
- Roughly chop onion
- Combine purslane and onion in a mixing bowl
- Add in olive oil, pomegranate molasses, seasoning and spices and combine well
- Cut each puff pastry sheet in half, each half will create one pocket
- Place purslane filling onto on side of puff pastry
- Fold puff pastry, keep filling in the middle
- Using index finger or fork, press edges together until a pocket/pie is formed and there are no gaps in the edge
- Place each purslane pocket onto a baking tray that is lined with baking paper or foil. If using foil, oil prior to placing pockets onto tray
- Lightly brush on a coat of olive oil onto each pocket
- Sprinkle black sesame seeds
- Bake in the oven for approx 25-30 minutes or until golden brown
- Place on a cooling rack, serve warm.
- Left overs can be store in an airtight container – however allow to completely cool down before storing.