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IBSARESDUAmerican University of Beirut
IDRC



Title
Spinach and Purslane turnover
Ingredients
Dough: 5 cups flour 2 cups water 1 tablespoon yeast Stuffing: 1 bunch Purslane 2 large onions ½ cup olive oil 2 tablespoons fine summac 1 teaspoon salt
MOP
Mix the flour, water and yeast well and keep aside to ferment for 1 hour to rise Finely chop the onions Add the sumac, purslane ,oil and salt and mix very well. Roll the dough and cut it into large circles. Put 1 tablespoon of stuffing on each circle and fold it into a triangular shape. Place the prepared turnover in an oiled oven tray and bake until light brown. Serve cold
 
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