Friday, June 12, 2009

Turkish gozleme

  • 480g. plain flour
  • 2 teaspoons salt
  • 1/3 cup olive oil/milk
  • 360ml. lukewarm water
  • extra olive oil for cooking
  • 1 tablespoon olive oil
  • 1 large onion, chopped finely
  • 2 cloves garlic, crushed
  • pinch cayenne pepper
  • ¼ teaspoon sweet paprika
  • 2 bunches English spinach, shredded
  • 200g. feta cheese, crumbled
  • 50g. tasty cheese, grated
Combine flour and salt in a large bowl and make a well. Pour oil and water and mix until combined. Turn onto a floured surface and knead until smooth and elastic. Divide dough into four balls. Cover and allow to rest for 20 minutes.
Meanwhile, heat oil in frying pan; cook onions and garlic until softened but not browned. Allow to cool. Combine onion mixture and remaining filling ingredients in a bowl; season and mix to combine. Preheat flat grill plate on high. Roll dough to a 3mm thickness; place one quarter of the filling over one half of the dough. Fold over dough and press lightly to seal. Repeat with remaining dough and filling.
Brush oil over grill plate well. Place one gozleme onto flat plate. Cook for 3-4 minutes, drizzle top with more oil then turn over. Tip: If dough is browning too quickly reduce heat to medium. Cook until golden brown and crisp. Repeat with remaining gozleme. Cut into pieces and serve with wedges of lemons.



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