Spinach And Halloumi Gozleme Recipes

SPINACH AND HALLOUMI GOZLEME

Steps:

• Place yogurt in a large bowl and stir in salt. Gradually add flour, a few tablespoons at a time, until you have a stiff dough. Turn dough out onto a floured work surface and knead with your hands until soft and slightly tacky. Place the dough in a lightly floured bowl, cover with a clean tea towel, and allow to stand for at least 30 minutes.
• Meanwhile, warm a frying pan over medium heat. Add a drizzle of oil, then add spinach, garlic, salt, and pepper. Cook and stir, about 5 minutes. Take off of the heat and allow to cool, about 10 minutes. Stir in halloumi, scallions, and Italian seasoning.
• Divide the dough into 4 equal balls. Roll out each ball into a 10- to 12-inch circle on a floured surface. Place some spinach filling on one side of each circle and fold the dough over. Seal the edges with a fork.
• Heat a large frying pan over medium-low heat. Combine melted butter and 1 tablespoon oil in a bowl, and brush onto both sides of the gozleme. Cook each gozleme in the hot pan until golden, 3 to 5 minutes per side.
• Cut each gozleme into 4 slices and finish with several squeezes of lemon juice.

SPINACH AND THREE CHEESE GOZLEME

Steps:

• In a medium bowl, whisk together the flour and salt. Make a well in the center and pour in the water and olive oil. Using your fingers, draw the flour in from all sides, working the mixture until it's sticky and forms into a ball. Turn the dough onto a floured surface and knead until smooth and elastic, about 3 minutes. Transfer back to the bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature for at least 4 hours, or up to overnight.
• Divide the dough in half, then divide each half into three equal pieces; you should have six equal pieces, each weighing about 2 ounces.
• Roll out each yufka ball into a very thin 8- to 9-inch round, using plenty of flour to keep the dough from sticking to the rolling pin. Stack them on top of each other with a piece of parchment paper between them and plenty of flour or lay them out slightly overlapping on a baking sheet.
• Heat an 11- to 12-inch cast-iron skillet or nonstick pan over medium heat and cook the yufka on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. You only need to partially cook each flatbread at this stage; don't get them too crispy or they will be dry and hard to work with. Stack them on top of each other as you cook each one so that they lightly steam and keep each other soft and pliable.
• If you are not using immediately, transfer the warm yufka to a large zip-top plastic bag and store at room temperature up to overnight. You can also freeze the yufka for up to 2 weeks. After thawing, reheat briefly in a skillet over medium heat before using.
• Heat the olive oil and onion in a sauté pan over medium-low heat and sweat the onion until softened, about 8 minutes. Using a spatula, scrape into a large mixing bowl and add the ricotta cheese, feta cheese, kasseri cheese, salt, parsley, mint, dill, and pepper to taste.
• When you are ready to assemble, put about 1⁄3 cup cheese filling on each yufka and smooth it to the edges in a very thin layer. Sprinkle evenly with 3⁄4 cup spinach and season lightly with salt. Fold the left side in towards the middle and then the right side towards the middle, overlapping by about 1⁄2 inch, to form a rectangle shape with an open top and bottom.
• When the gozleme are assembled, heat an 11- to 12-inch cast-iron or nonstick pan over medium-low heat. Place two gozleme at a time, seam side down, in the pan. Cook until the filling is hot, the spinach is wilted, and the bread is lightly toasted on one side but still soft on the other, 3 to 4 minutes. Flip to the other side and cook 1 minute more to heat through. Place on a tray and cover with aluminum foil to keep warm while you cook the remaining four gozleme. Cut into halves or strips and serve immediately.

SPINACH AND FETA GOZLEME

Steps:

• Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.
• Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size.
• Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.
• Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.