CHEAT’S GOZLEME

This food-truck favourite is high on our list of com­fort foods, so we’ ve sim­pli­fied mat­ters with whole­meal flat­breads and upped the good­ness fac­tor of the fill­ings.

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy WIL­LIAM MEPPEM JUS­TINE POOLE styl ing

Use whole­meal flat­breads as the speedy short­cut to these sim­ply sat­is­fy­ing veg­etable-packed slices

char­grilled sil­ver­beet and haloumi gozleme with hum­mus

6 cups (300g) shred­ded sil­ver­beet (Swiss chard) 1 cup (130g) grated haloumi

¾ cup mint leaves, chopped

½ tea­spoon dried chilli flakes, plus ex­tra to serve sea salt and cracked black pep­per

½ cup (130g) hum­mus, plus ex­tra to serve

4 large whole­meal flat­breads ex­tra vir­gin olive oil, for brush­ing lemon wedges, to serve

Pre­heat a char­grill pan over medium heat. Place the sil­ver­beet, haloumi, mint, chilli, salt and pep­per in a large bowl and mix to com­bine. Spread the hum­mus over half of each flat­bread. Top with the sil­ver­beet mix­ture, fold the bread over to en­close and brush lightly with oil.

Cook the gozleme, in two batches, for 3–4 min­utes each side or un­til lightly charred. Serve with lemon wedges, ex­tra hum­mus and ex­tra chilli flakes. SERVES 4.

pump­kin and herbed ri­cotta gozleme

1⅓ cups (320g) low-fat ri­cotta

¼ cup oregano leaves, chopped

¼ cup flat-leaf pars­ley leaves, chopped

¼ cup (40g) toasted pine nuts, chopped sea salt and cracked black pep­per

4 large whole­meal flat­breads

1 white onion, thinly sliced into rounds

4 cups (520g) grated but­ter­nut pump­kin (squash) ex­tra vir­gin olive oil, for brush­ing mi­cro (baby) pars­ley, to serve (op­tional)

Place the ri­cotta, oregano, flat-leaf pars­ley, pine nuts, salt and pep­per in a small bowl and mix to com­bine. Spread the mix­ture over half of each flat­bread. Top with the onion and pump­kin, fold the bread over to en­close and brush lightly with oil.

Heat a large non-stick fry­ing pan over medium heat. Work­ing with one gozleme at a time, cook for 4 min­utes each side or un­til golden. Set aside and keep warm. Serve with mi­cro pars­ley, if us­ing. SERVES 4.

chicken, chilli and egg gozleme

500g chicken mince

2 cups (40g) baby spinach leaves, shred­ded

¼ cup dill leaves, plus ex­tra to serve

2 green onions (scal­lions), thinly sliced, plus ex­tra to serve 1 long green chilli, finely chopped sea salt and cracked black pep­per

4 large whole­meal flat­breads

4 eggs ex­tra vir­gin olive oil, for brush­ing

Pre­heat oven to 200°C (400°F). Place the chicken, spinach, dill, onion, chilli, salt and pep­per in a medium bowl and mix to com­bine. Spread the mix­ture over each flat­bread. Crack an egg onto one half of each flat­bread and fold the bread over to en­close. Brush the tops of each gozleme with oil and place on a large oven tray. Cook for 10 min­utes, then turn and cook for a fur­ther 8 min­utes or un­til golden and the egg is just cooked. Serve with ex­tra onion and dill. SERVES 4.

Take our lead and use clas­sic TURK­ISH fill­ings as in­spi­ra­tion. Pair DARK GREENS with salty haloumi, grated pump­kin with creamy ri­cotta and sim­ple chicken with IRON-RICH spinach.

chicken, chilli and egg gozleme

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