Whole­meal kale & ricotta go­zleme

PREP + COOK 50 MIN­UTES • SERVES 4

Mother & Baby (Australia) - - Tummy Time -

IN­GRE­DI­ENTS

1½ cups (240g) whole­meal plain (all-pur­pose) flour ¾ cup (105g) plain

(all-pur­pose) flour

1 cup (250ml) wa­ter

140g fresh ricotta 100g fetta, crum­bled

½ cup (60g) grated

ched­dar

40g kale leaves,

shred­ded finely olive oil cook­ing spray

200g tub store-bought

tzatziki lemon wedges, to serve

1 Com­bine flours in a large bowl. Grad­u­ally stir in the wa­ter; mix to a soft dough. Knead dough on a floured sur­face for 5 min­utes or un­til smooth and elas­tic. Re­turn to bowl; cover. 2 Com­bine cheeses in a bowl. 3 Di­vide dough into 4 pieces; roll each piece into a 30cm long oval. Di­vide a quar­ter of the kale over each oval. Di­vide cheese mix­ture over bot­tom half of dough. Fold dough over fill­ing; press edges to­gether to seal.

4 Lightly spray a large fry­ing pan with oil then heat over medium-low heat. Cook go­zleme, in batches, for 4 min­utes each side or un­til golden. Trans­fer to a board. Cut into pieces; serve with tzatziki and lemon wedges.#

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.