Sorrel turnovers are more of an unusual food in the Middle East, you’d be more likely to find spinach or cheese.
And that is because this is an old fashioned recipe, because sorrel is actually a weed and not something you will find in the supermarket.
Smaller vegetable shops will be more likely to have it.
Sorrel is a superfood and something that was eaten widely in the old days when people were more likely to forage for some of their foods.
Sadly today we have lost the ability to identify most things unless they are labeled on a supermarket shelf.
Sorrel belongs to the Buckwheat family and is full of fiber, vitamins C, A, B6, with Potassium, Calcium, Magnesium.
It is anti microbe, and antioxidant.
It contains flavonoids, polyphenolic acids, and anthocyanins, which fight free radicals in the body.
So many benefits, and people either don’t know about it or think it is just a useless weed.
My dad loves sorrel and sorrel turnovers remind him of his childhood.
So one Friday this Spring when we were down in the valley we decided to go foraging for sorrel in the various fields.
I wasn’t so familiar with it as I had mostly just known it as a soup.
After that day I became very familiar, and really loved the whole experience.
We found and picked loads of this weed that day.
When we got home I washed and chopped it into pieces, put it in a pot with a little water, and cooked it down until it resembled cooked spinach.
I added some lemon juice and salt.
In this form it is ready to go into a soup, turnovers, a lasagne, you name it.
I whipped up a batch of pastry dough and made some turnovers which my father thoroughly enjoyed.
I am very interested in foraging for food, and hope to learn more about it.
When I was a kid visiting family in Michigan during the summers, my mom had a friend who lived off the land with his family.
It was always fun visiting them, one because they lived on a farm, and two because they would show us how to forage for things.
Puffball mushrooms are the thing I remember the most from that time.
We would find these great big white mushroom balls, pick them, slice, fry, and eat them.
They were very tasty indeed!
These friends also had an old style refrigerator, meaning a hole in the ground that had a block of ice placed in it.
It was really cool as a kid, but I imagine that it was a real pain in the ass having to live like that.
I may be wrong!
The main thing about foraging is that you take precautions, and learn from reputable people who know their stuff.
As many wonderful things there are out there in the world food wise, there are many things we could eat that would harm us.
So be sure you are picking and eating what you think you are picking and eating!
And if you can find sorrel, you will be glad, not only does it have lots of health benefits, it also tastes great!
- Fry onion in olive oil in a saucepan over a medium heat until soft.
- Add the sorrel and lemon juice. Cover the saucepan with a lid, stirring occasionally until cooked.
- Add the salt.
- Roll out a fist sized piece of pastry dough until 15cm in circumference.
- Place a spoonful of filling in the middle of the pastry. Fold into a triangle shape. (See the video below for a demonstration).
- Place the folded turnovers on a baking tray. Bake at 400°F (200°C) for 20 minutes or until brown.
Nutrition Per Serving