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introduction
During a recent trip to Sydney we found ourselves in a market place in Roselle and I was fascinated by a food stall where three Turkish ladies were very skillfully preparing giant Gozleme. I say skillful because even though it appeared a very easy concept when I prepared my own I realized that the transferring of a large soft filled dough was trickier than it looked. I would recommend making smaller sizes at first or get an extra pair of hands to help you lift the filled dough to pan.
So what is a Gozleme? It’s a pizza like dough rolled really thinly then filled traditionally with spinach and feta cheese or spicy minced meat. Of course you could add your own fillings but I would recommend starting with the feta and spinach, or Silverbeet as I have here and build on that. We added cumin seeds and spring onions to our first one but hubby is keen for the spicy meat filling next time we make it. You will been a large frying pan, flat griddle plate or the flat plate on your BBQ. I have made round Gozleme because I was using a caste iron pan but I have given the method for rectangle because it is a little easy.
Ingredients
3 cups high grade flour
1.25 cups luke warm 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
Method
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