Feta & greens gö­zleme


Ready in 1½ hours plus overnight rest­ing time | Makes 6

2 cups plain flour 300g whole­meal flour 1 tsp salt 150g Greek yo­ghurt Veg­etable oil 260ml wa­ter Lemon wedges, to serve FETA AND GREENS FILL­ING

180g (about 1/3 bunch) sil­ver­beet, in­clud­ing some stalks, coarsely chopped 70g kale, coarsely chopped ½ cup coarsely chopped mint ½ cup coarsely chopped flat-leaf pars­ley 2 Tbsp coarsely chopped oregano 2 spring onions, thinly sliced ½ onion, finely chopped 1 clove gar­lic, finely chopped ¼ tsp ground cumin Pinch ground all­spice 250g feta, crum­bled Finely grated zest 1 lemon

1 Com­bine flours in a bowl with salt and make a well in the cen­tre. Add yo­ghurt, 2 Tbsp oil and the wa­ter to well and mix to form a rough dough. Turn out onto a lightly floured sur­face and knead un­til smooth and elas­tic (8-10 min­utes). Wrap in plas­tic wrap and stand overnight at room tem­per­a­ture to rest.

2 Di­vide dough into 6. Roll out 1 piece as thinly as pos­si­ble to form a rec­tan­gle roughly 25cm x 45cm and driz­zle with a lit­tle oil. Fold in half to form a square, then in half twice more to fin­ish with a small square. Re­peat rolling, driz­zling and fold­ing process twice more and set aside. Re­peat with re­main­ing dough.

3 For fill­ing, com­bine greens, herbs and spring onion in a bowl. Com­bine onion, gar­lic and spices in a sep­a­rate bowl. Roll a dough square into a rec­tan­gle roughly 22cm x 30cm and, with a short edge near­est you, sprin­kle bot­tom half with a sixth of the fill­ing in­gre­di­ents: start with sil­ver­beet mix­ture, then onion mix­ture on top, then the feta, sea­son gen­er­ously and fin­ish with a lit­tle lemon zest. Fold down top half of dough to cover and pinch edges to seal. Re­peat with re­main­ing dough squares and fill­ings.

4 Heat a lit­tle oil in a fry­ing pan over low-medium heat and fry gö­zleme one at a time, turn­ing oc­ca­sion­ally, un­til golden brown and cooked through

(5-6 min­utes). Keep warm in a low oven while fry­ing re­main­ing gö­zleme, wip­ing out pan with pa­per tow­els be­tween each. Cut into squares and serve with lemon • wedges and ex­tra salt.

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