Kathryn Stedman

Home Grown Country Life: Gozleme, get inside me

gozleme

Approx Reading Time-10Gozleme. No longer just for the 3am you, follow this recipe and the Saturday Night Delight can be yours whenever you choose!

 


I would honestly just grow silverbeet for this one recipe. It is so yum and fresh and makes for a great light lunch or dinner. I grow all the herbs and rainbow silverbeet in my garden, but for the recipe I have used standard supermarket sizes. I have never seen rainbow silverbeet available at a supermarket, but just the regular green variety is fine.

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Ingredients

  • 1 bunch of silverbeet (sometimes labelled as spinach in Australia) – also known as Swiss chard
  • 1 bunch of parsley
  • 1 bunch of mint
  • 1 bunch of oregano
  • a few pinches of fresh grated nutmeg
  • Light flavoured oil, like light olive oil or grape seed
  • 2 1/2 cups bakers flour
  • 1 tsp salt
  • 1 cup water
  • 1 piece (slice) of feta from the deli
  • 1-2 handfuls of grated mozzarella
  • Lemon, sliced for serving

 

Dough

Add flour, water, 1 tbsp oil and salt to a bowl and mix until combined.
Turn out onto a floured surface and knead until the dough is smooth and elastic.
Set aside.

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Filling

Cut off the stalks of the silverbeet (add to your compost bin) and roughly chop up the leaves and put in a large bowl. Also add the finely chopped herbs, nutmeg, feta cut into small cubes and the mozzarella. Mix together.

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Method

Pinch off some dough, about 7cm round, and roll out thin – it should be about the size of a dinner plate. Tip a cupful of the filling onto one half of your rolled out dough and fold the other half over to cover it. Pinch the edges lightly together.

Add a drizzle of oil to a heavy based, large frying pan (medium heat) and add your gozleme. Use a spatula to flatten it as it cooks. Cook both sides, and when it is golden brown and the dough is cooked through, it is done.

Serve with a squeeze of lemon juice and a sprinkle of salt if you wish. So fresh and easy.

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Note: the filling is just a suggestion and the proportions can be changed to suit your taste. Add mushrooms, shredded chicken or spicy lamb mince for a “meat lovers’” option. Making gozleme with friends is fun and cooking them on a BBQ hot plate is a great way to do a lot at once. Makes around seven.

 

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Kathryn Stedman

Wife, nurse, mother and maker of things. On a journey to self sufficiency. Family and the edible garden. Hopefully keeping it real. Also creator and writer of http://thehomegrowncountrylife.com . Check out @thehomegrowncountrylife on Instagram for daily homesteading inspiration.

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