This is a Turkish sort of hot-plate cooked bread wrap containing fillings such as spinach and fetta, or spiced mince, served with lemon juice.
It is literally to die for.
I was introduced to it at Sydney’s Balmain markets, made by these gustsy, strong, Turkish ladies, and have only ever found it again at the Royal Show.
I located a recipe and made it once. Tasted fabulous… but my poor arms near dropped off from all the kneading of the dough… sniff…
Below is the recipe I found and used (since disappeared from the source website).
- 2 cups plain flour, unbleached
- 2 cups wholemeal flour
- some extra plain flour for dusting
- 1 tsp salt
- luke warm water
- ½ cup vegetable oil e.g.canola
(Makes six gozleme)
Minced Meat Filling
- 2 cups grated feta cheese
or a mixture of feta and another cheese (mozzarella, cheddar, ricotta)
- 2 cups finely chopped silver beet or spinach leaves (no stems)
- ½ cup chopped fresh mint leaves
- ½ cup chopped flat leaf parsley
- ½ cup chopped spring onion
- ½ cup diced brown onion, mixed with the following:
- 1 tsp white pepper
- 1 tsp allspice
- 1 tsp mixed dried herbs (e.g. oregano, sage)
- ½ kg minced lamb
- 2 cloves minced garlic
- ½ tsp ground cumin
- ½ tsp paprika (hot or mild)
- pickled or fresh red chillies (to taste)
- 1 medium carrot grated
- ½ cup of pureed tomato or juice
- olive oil for frying
Sift the flours and salt and mix with 1 ½ cups of water in an electric mixer with a dough hook or knead by hand for at least ten minutes.
Keep adding more water a little at a time until you get a very pliable, elastic dough that is easy to knead, but not so watery that it is too sticky to handle. Rubber gloves dusted in flour make the handling easier. Dust frequently with the extra flour. Allow the dough to stand, covered, overnight (at least 10 hours).
When ready to cook – divide the dough into six round portions. Dust with flour. Roll one of the rounds flat with a rolling pin on a flour-dusted surface, into a rectangle shape, as thinly as possible. Sprinkle on about a teaspoon of oil, then fold over into a square. Fold over twice more into a square. Repeat the dusting, rolling out to a large rectangle, folding, oiling, dusting process three more times. Repeat the entire process for each of the six rounds. You should end up with six neatly folded, labour-intensive squares!
Filling and Cooking:
Take one of the folded dough squares and roll it out very thinly for the final time, into a large square.
Sprinkle on the filling sparingly – as you would for a pizza topping – but on half of the square only. Start with a layer of cheese. Mix the spinach, mint, spring onion and parsley together in a bowl, and add some of this as the next layer. Top with some of the herb-spice-onion mixture.
If desired, add a little of the cooked savoury minced lamb mixture, as the last layer. (For the lamb – pan fry the mince in a little oil until browned, add the other ingredients and continue cooking until the carrot has softened. Add the tomato juice as the mixture begins to dry out. Continue to cook on a low heat for another five minutes.)
Fold over the uncovered half of the square to cover the filling. Press down lightly all over. Cook on pre-heated oiled BBQ hotplate or large skillet, but not too hot, because it should take about ten minutes to cook through, without burning. Turn often. Cut into smaller squares and serve with lemon wedges.
-7 years ago