I remember seeing gozleme on Masterchef, but when it makes it to the cover of the Recipes+ magazine, then it has pretty much jumped the shark. Of course I am once again late to the party, but now I am at the gozleme party, I shall be staying. I made the most basic spinach and feta version, but it was so delicious and moreish, I ate one and a half for late lunch. There are recipes with meat or chorizo or even eggplant if you click the link.
I didn't make a dough with yeast, even so, it crisped up very well and wasn't stodgy at all.
It makes four good sized gozleme, or Turkish pastries, and they can be pan fried, or barbecued. I can recommend a gozleme or two for weekend lunch. You could make them before voting, and indulge afterwards: in Tasmania or South Australia.
Spinach and Feta Gozleme makes 4
For the dough
- 1 cup plain flour
- 1 cup self raising flour
- 300g plain Greek yoghurt
For the filling
- baby spinach, finely sliced
- 200g feta cheese
- salt and pepper
- olive oil for frying
- fresh lemon for squeezing
Make the dough by mixing the flours, salt and yoghurt together. I found the dough to be a little dry, but I persevered.
Knead on a lightly floured board for about two minutes until smooth, then rest for a few minutes. I rested mine for 4 hours while I slept.
Divide the dough into quarters and then roll out each into a 25cm diameter circle on a floured surface. It should be quite thin.
Arrange spinach to cover half the dough, leaving a gap at the outer edge. Crumble over 1/4 of the feta cheese. Season with salt and pepper.
Fold the dough in half and then fold the edges over about 1 1/2 cm and pinch them to seal the gozleme.
Heat 2 tbsp in a pan over a moderate heat. I checked to see if the oil was hot enough by frying a tiny piece of dough, once it browned, I knew it was ready. Cook the gozleme for 2 minutes on each side, pressing down with a spatula or egg slide. It should be a dark golden brown colour. Oops, I forgot to take a photo of that.
Cut in to quarters, squeeze over some lemon juice, and then serve. They are delicious.