|Photo: Gozleme Recipe|
Try your hand at making this rustic Turkish snack stuffed with silver beet and salty feta. Once these moreish parcels are off the barbie, devour them hot with a squeeze of lemon.
To Prep 0:40
To Cook 0:30
600g (4 cups) plain flour
1 tsp salt
410ml (12/3 cups) warm water
125ml (1/2 cup) olive oil
250g feta, finely grated
100g fresh ricotta, crumbled
4 shallots, trimmed, finely chopped
6 cups (1 bunch) finely shredded silverbeet leaves
Step 1 Sift flour and salt into a bowl. Make a well in the centre. Add water and 2 tablespoons of oil. Mix until a dough comes together. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Cover and set aside overnight to rest.
Step 2 Divide the dough into 6 equal portions. Roll out 1 portion on a lightly floured surface to a 45 x 20cm rectangle.
Step 3 Combine feta, ricotta, shallot and silverbeet in a bowl. Top one half of the dough with one-sixth of the feta mixture, leaving a 3cm border. Fold in half to enclose the filling. Use a rolling pin to seal the edges. Repeat with remaining dough and feta mixture.
Step 4 Preheat a barbecue flat plate on medium-low. Drizzle over a little remaining oil. Cook 2-3 gözleme, drizzling over a little remaining oil, for 5 minutes each side or until golden. Repeat, in 2 more batches, with the remaining gözleme and oil. Cut into slices.
Allow overnight standing time.
Fat saturated 10.00g
Fat Total 31.00g
Carbohydrate sugars 1.00g
Carbohydrate Total 74.00g
Dietary Fibre 5.00g
All nutrition values are per serve.
Australian Good Taste – March 2012 , Page 85
Recipe by Jody Vassallo
Photography by Ben Dearnley
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