One of the best things about living in Australia is having the food influence from so many different cultures
Gozleme are a Turkish bread that can be filled with a variety of different things like spinach, feta or mince.
These have a bit of a Greek influence with a filling of Rainbow Chard (silverbeet with different coloured stems) and feta cheese
I cooked them in a pan, but they are even more delicious cooked on a barbecue.
- 100 grams (1/3 cup + 1 tablespoon) milk
- 1 small egg, whisked
- 1 tablespoon extra virgin olive oil
- 75 grams (1/3 cup) Greek style plain yoghurt
- 1 teaspoon yeast
- 200 grams (1⅓ cups) wholemeal flour
- 100 grams (2/3 cup) white flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil, plus a little extra to cook the Gozleme
- 1 large brown onion, finely diced
- 1 bunch rainbow chard, silverbeet, spinach or mixture of greens of your choice, washed
- 200 grams feta cheese (I used Danish feta as it is quite creamy)
- 2-3 tablespoons fresh mint or dill, finely chopped
- For the Dough:
- Warm milk in the microwave for 20 seconds, then combine in a large bowl with egg, oil, yoghurt and yeast.
- Sift in combined flours, baking powder and salt and mix well.
- Turn out onto a lightly floured board or bench and knead for about 2 minutes.
- Place in a lightly oiled bowl, cover with a tea towel and set aside in a warm area for 30 minutes.
- Thermomix instructions: Combine milk, egg, oil, yoghurt and yeast in TM bowl and blend for 4 seconds on speed 6. Warm for 3 minutes at 50ºC on speed 2. Add remaining ingredients and with dial set to Closed lid position, knead for 2 minutes on Interval dough mode. Add more warm milk if dough does not come together easily. Turn onto floured ThermoMat, wrap and allow to prove for at least 30 minutes.
- Meanwhile, make the filling.
- For the Filling: Heat a large sauteing pan over medium heat.
- When hot, add the oil and onion.
- Cut the stalks off the chard or silverbeet, if using, slice finely and add to the pan.
- Saute onion and stems for 8-10 minutes, until stems have softened and onion starts to brown
- Chop leaves of chard, silverbeet or spinach and add to the pan and cook for 3-4 minutes, until wilted.
- Stir through crumbled feta cheese
- To assemble Gozleme - Divide dough into 8 even sized balls and on a lightly floured board or bench, roll out dough balls into thin circles (approx 16 cm in diameter).
- Divide the mix into 8 and spoon one portion onto half of each of the dough circles, then sprinkle with approx 1 teaspoon of the fresh herbs.
- Fold each over to make a half moon shape and seal edges.
- Heat a large frying pan over medium heat.
- Add a little olive oil and one or two Gozleme (depending on the size of your pan)
- Cook for 3-4 minutes on either side, until browned. If you have a lid, put it on to speed up the cooking process.
- Flip over and cook the other side.
- Remove onto an oven tray and if eating straight away, keep warm in a warm oven while cooking the rest.
- Otherwise cool and store in the fridge until needed.
- Reheat in moderate oven for 15 minutes or microwave oven for 1 minute.
Gozleme keep well in the fridge for up to 5 days and can be frozen 🙂