The Ayubi family. Add the flour, salt and dried yeast to a mixing bowl. This Danish cheese is called “white cheese” I think . Gözleme dough 500 g (3 1/3 cups) plain flour pinch of salt pinch of caster sugar splash of olive oil 325 ml water Morel butter 100 g (1 cup) dried morels, soaked in warm water for 30 minutes, drained, excess … Substituting 250ml of water for plain yogurt from my usual bread dough recipe, I feel pretty happy with these gözleme. (And I’ve had my fair share of Gozleme in my life time!). Great recipe, thank you! Merry Xstmas from Athens! But it doesn’t matter. This recipe is foolproof…except when you accidentally buy ricotta instead of feta! Cheeseburger Casserole (Homemade Hamburger Helper). Lamb or Beef spiced ground meat filling. When ready to cook the gözleme pull balls of dough off measuring roughly 100g and roll out on a lightly floured surface. It calls for only 3 ingredients: flour, vegetable oil and … You’re going to fall in love with this recipe! Might turn into a Sunday after church fav exploring all kinds of combos. . And the extra bonus (because we all secretly love this part) – everyone is always so impressed. Gözleme … Cook, lightly pressing down (including edges), until deep golden and crispy - about 3 minutes. Did a Mediterranean spin with the stuffing just cuz we had the stuff on hand. Put the dough back in the bowl and leave for 1 hour. This is my favorite flatbread recipe for a few reasons: The dough is yeast free and so easy to make. Make EITHER the lamb / beef Filling, or Spinach & Feta (or make 1/2 batch of both!). Gözleme is a traditional savory Turkish homemade flatbread which has different fillings in it. Place spinach, garlic, egg and pepper in a bowl. Add the warm water and mix to a soft dough. Flip and cook, pressing down lightly, until crispy. Lamb, cheese and spinach gözleme 300 g lamb leg steak 2 tsp ground cumin 1/4 tsp hot paprika 2 cups(300g) plain (all-purpose) flour 1/2 tsp salt 3/4 cup(180ml) warm water 300 gspinach, … (Note 4) Dough should be a pliable, smooth ball, not sticky. 8 g sachet instant dried yeast . Fit stand mixer with dough hook. It tastes even better than the gözleme you can buy at the markets (and this one is packed with veggies!). So I’m not sure. The step photos below are fairly self explanatory, but here are a few tips: Though traditionally served with lemon wedges, hand on heart, I have never used them. When ready, turn out onto a chopping board, cut into strips and serve immediately. Though chicken, pork and turkey could be used too. Both a favorite Turkish street food and a part of Turkish breakfast, Anatolian stuffed flatbread, gözleme is traditionally made with unleavened dough and can have an … Substituting 250ml of water for plain yogurt from my usual bread dough recipe, I feel pretty happy with these gözleme. But it’s a very effective marketing strategy!! We are so pleased to share this incredible recipe with you from the Paisley Park seasonal menu. Leftover chicken and grilled pineapple, fire roasted red peppers, black olives, sun dried toms and feta. Put the flour and yeast into a bowl with 1tsp salt, and add 150ml tepid water and the oil, mixing quickly until the dough comes together. You just need to cook clever and get creative! Carnitas (Mexican Slow Cooker Pulled Pork), only requires 4 ingredients: flour, olive oil, salt and water, “dump and mix” job using a stand mixer or food processor, the dough is very easy to work with – easy to roll out (unlike rock hard fridge-cold. Great for a snack or supper. Mix with 1½ cups water in an electric stand mixer with a dough hook attachment, or knead by hand for at least 10 minutes. Increase the volume, more texture, add colour and more flavour! Combine all ingredients in a mixer or large bowl and knead until it makes a smooth, elastic dough (approx 5-10 minutes). Add cumin, paprika, cayenne (if using), salt, pepper and water. Gozleme is a savoury traditional Turkish stuffed pastry cooked on a hot surface. With my eyes tight shut I can almost feel the sunshine on my back when we eat these … Definitely be generous with the olive oil in the frypan as it makes for a light, flaky crust that doesn’t taste oily or stodgy. Sturdy Turkish Mamas with powerful arms rolling out the dough, and pretty young ladies front of house, smiling charmingly at customers. 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