From football stadiums to neighbourhood farmer’s markets to the Royal Easter Show, this is one of the best stall-food in this country and increasing in popularity as people discover how beautiful, fresh and tasty this Turkish street food is.
You can fill this with lamb and fetta, but I love it best with silverbeet and fetta, eaten piping hot with a large slurp of lemon juice over the top. You can make the bread dough in your breadmaker and you can also use a flat-iron sandwich press to make the sandwiches for a late morning brunch, but the best way by far is to cook them over a hot barbecue plate.
Makes 8 (for 4-6 people)
- 1¼ cups (310ml) warm water
- 7g sachet or 1 rounded tsp dried yeast
- 1 tsp caster sugar
- 3 cups plain flour
- 2 tsp salt
- 1 large bunch silverbeet, stalks and white veins removed and finely shredded
- 200g fetta, crumbled
- ¼ cup pine nuts
- 1 long red chilli, deseeded, finely chopped
- ¼ cup olive oil
- 2 lemons, cut into wedges to serve
If you are using a breadmaker: Place water, then flour, sugar, yeast and salt in the pan of your breadmaker and set to ‘Dough’ setting. Continue program to the end, then turn out dough onto a floured bench top.
If you are making dough by hand: Place water in a jug and add yeast and sugar. Whisk until combined. Stand in a warm place for 10 minutes or until bubbly. Place flour and salt in a large bowl. Add yeast mixture to flour and, using your hands, mix to form a dough. Turn onto a floured surface. Knead for 5 minutes or until smooth and elastic.
Grease a baking tray or line a tray with baking paper. Divide dough into 8 portions and place onto prepared tray. Cover with a clean tea towel and stand in a warm place for 15 minutes or until doubled in size.
Preheat oven to 120˚C.
Combine silverbeet, fetta, pine nuts and chilli in a bowl. Roll each portion of dough into very thin 36cm x 24cm rectangle. Divide silverbeet mixture between rectangles, spreading over a long half of each. Fold dough to enclose filling, then fold the edges over to seal the filling, so you have a rectangle about 30cm by 10cm.
Pan-fry: Heat a large frying pan over medium heat or heat an electric frying pan to medium heat.
Brush a light coating of oil over one side of a gozleme. Add to pan, oil side down. Cook for 2 – 3 minutes or until golden. Brush top side with oil and turn. Cook for a further 2 minutes or until golden. Transfer to a baking tray and place in oven. Repeat with remaining gozleme.
Barbecue: Heat a flat barbecue plate over a medium heat and cook the gozleme as instructed for pan frying.
In a sandwich press: Heat a sandwich press and place a gozleme, oiled side down, on the hot plate. Immediately brush the other side with a little oil, then place hot plate over the top and cook both sides for 2 – 3 minutes until golden. Keep warm while you repeat with the remaining gozleme.
Sprinkle with salt and pepper and serve with lemon wedges.
$5.00 for 4 people