Baked Portulaca Pockets – Bolani Khorfa

A bean recipe for every taste:

(*) 1 recipe is enough for eight to ten pockets.

Make the dough, see recipe “Baked herb pockets”.

Sort out the purslane leaves, rinse and drain. Soften the beans in water and strain.

Cut the onion into rings. Melt butter in a saucepan and sauté the onion rings. Add purslane and beans, turn a few times to the other side. Season with cloves, pepper, coriander and salt and make until the liquid has almost completely evaporated. Remove the saucepan from the kitchen stove and cool.

Cook and fill the dumplings. Preheat the stove to 200 °C. Grease a baking tray, place the pockets on it and bake on the middle shelf for ten to twelve minutes until golden.

Spread with herb butter and serve hot.

Serve: Yogurt and paprika sauce.

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