Purslane Börek (Thin Yufka Pastry with Purslane and Lor Cheese)

Remove and discard the thick lower stems, separating the leaves and thin stems. Wash twice in plenty of water, then spin dry or pat dry on a clean cloth; wet greens will steam rather than sauté.

Finely chop the onion and cook it in olive oil until lightly golden. Add the purslane and sauté over high heat for 10 minutes. The greens will first release liquid, making the pan bubble; then the liquid will evaporate and the purslane will shrink to one-quarter of its volume. The filling is ready when no liquid runs to the bottom as you tilt the pan. Add the salt and black pepper after removing it from the heat.

Cut the yufka sheets into triangles. Place a line of filling along the wide edge and roll toward the point. Fold the ends inward to seal, then arrange seam-side down on a greased baking sheet. Brush with the remaining olive oil.

Bake in a preheated 190°C / 375°F oven for 35 minutes. The rolls are ready when the yufka is deep golden and one lifts cleanly from the parchment.