Recipe: Silverbeet and Feta Gozleme
A gozleme is a pizza-like dough rolled thinly then filled traditionally with spinach and feta cheese or spicy minced meat.
You can add your own fillings, but I would recommend starting with feta and spinach or silverbeet and building on that.
You will need a large frying pan, flat griddle plate or the flat plate on your BBQ. I made round gozleme because I was using a cast iron pan, but the method below is for rectangular ones, which are a little easier.
TURKISH SILVERBEET AND FETA GOZLEME
|3 cups high grade flour|
|1.25 cups lukewarm water|
|2 tsp instant yeast|
|One bunch of silverbeet, finely sliced|
|4 spring onions, finely sliced|
|2 tsp cumin seeds|
|200g feta cheese, crumbled|
|Olive oil for frying|
|1. Place the flour in a large bowl and make a well in the middle. Put the yeast into the well, pour the warm water over the yeast and leave for two minutes until dissolved.|
2. Stir and knead for five minutes, until the dough is glossy.
3. Divide the dough into four and place each piece on a floured tray, leaving plenty of space for it to double in size. Cover the tray with a plastic bag (make sure the bag doesn't touch the dough).
4. Stand in a warm place for 20 minutes, or until the dough doubles in size.
5. Roll each piece of dough into rectangles so that the dough is paper thin, approx 15x30cms.
6. Divide the silverbeet, feta and spring onions into four and top half of each dough rectangle with the ingredients, feta first then silverbeet and onions. Sprinkle cumin seeds over each filling.
7. Fold the dough over to enclose the filling and seal the edges together.
8. Heat a griddle, barbecue plate or cast iron pan over a medium-high heat. Put a thin layer of olive oil on the griddle and place the gozleme on top.*
9. Cook for two to three minutes, or until the base is golden.
10. Brush the uncooked side of the gozleme with olive oil, then turn over and cook it for two to three minutes, or until golden and crisp.
Remove to a serving plate and cut into slices. Serve with lemon or lime wedges.
*Tip: Transferring the filled dough to the pan is trickier than it looks. Try making smaller sizes at first, or get an extra pair of hands to help you.
For more recipes like this, visit Pease Pudding.