Hey there, fellow food fanatics!
Today, I’m super excited to share with you a recipe straight from the bustling streets of Turkey – a delectable Spinach and Feta Gözleme with an uplifting lemon twist. This dish always takes me back to my travels, where I’d wander through vibrant markets, inevitably drawn to the sizzle and sumptuous smell of gözleme being cooked to perfection on vast griddles. Now, with a household buzzing with energy from my four little ones, this recipe has become a nourished tradition, offering a tasty tribute to simple, yet robust flavors.
This recipe is not just about the alluring aromas and the joyous melding of spinach and feta – it’s about the experience of making it. There’s something beautifully meditative about kneading the dough, watching it rise as if it’s taking in a long, deep breath, and the delightful sizzle as it hits the hot pan.
Now, onto the ingredient list – a parade of the simple and the flavorful, ready to march into your kitchen and onto your table. We’ve got freshly ground black pepper to provide a gentle kick, olive oil for that smooth marriage of flavors, and the brightness of lemon to elevate the earthy spinach and tangy feta. And let’s not forget our pasta-soft dough, the cozy blanket that brings it all together.
The method? It’s easier than you may think. A touch of love, a smidgen of patience, and you’ll be flipping these golden beauties out of the pan in no time. Keeping the dough thin ensures a crisp finish that houses the creamy, hearty center – just the sort of contrast that makes for the most mouth-watering experiences.
Oh, and while we’re at it, let’s talk about the versatility of this beauty. A quick lunch for the family, an inventive brunch item to wow your friends or even a novel addition to that next potluck dinner – gözleme has you covered. Plus, it’s a fantastic way to get the kids involved in the kitchen, laying out their favorite fillings and folding up their creations – messy counters, guaranteed giggles and all.
To wrap this up – quite literally in dough – this Turkish delight is not just food; it’s an adventure. So dust off your apron, roll up your sleeves and let’s dive into the heartwarming realm of homemade gözleme. Your taste buds will thank you, and those family meal memories will be all the richer for it.
Until next time, let your love for food lead the way and may your kitchen always be filled with laughter and great eats.
Cheers,
Al
Ingredients
– 300g all-purpose flour, plus extra for dusting
– 7g instant yeast
– 1 teaspoon sugar
– 1/2 teaspoon salt
– 200ml warm water
– 2 tablespoons olive oil, plus extra for cooking
– 250g fresh spinach leaves
– 200g feta cheese, crumbled
– 1 small bunch of fresh dill, finely chopped
– 1 teaspoon freshly ground black pepper
– 1 lemon, for zest and juice
– 1/2 red onion, finely diced
– 1 clove garlic, minced
– Salt to taste
Method
1. In a large mixing bowl, combine 300g of all-purpose flour with 7g of instant yeast, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Mix these dry ingredients until well incorporated.
2. Gradually add 200ml of warm water to the flour mixture, stirring constantly. Then add 2 tablespoons of olive oil and continue to mix until a dough starts to form.
3. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as you knead.
4. Place the kneaded dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it has doubled in size.
5. While the dough is rising, prepare the filling. Heat a tablespoon of olive oil in a frying pan over medium heat. Sauté 1/2 diced red onion and 1 minced garlic clove for about 2 minutes until softened.
6. Add 250g of fresh spinach leaves to the pan and cook for another 2-3 minutes until the spinach has wilted. Season with salt to taste and add the zest of 1 lemon.
7. Transfer the cooked spinach to a bowl, and let it cool for a few minutes. Once cooled, mix in 200g of crumbled feta cheese, the finely chopped dill, and 1 teaspoon of freshly ground black pepper. Squeeze in juice from half the lemon and combine everything thoroughly.
8. Once the dough has risen, punch it down and divide it into 4 equal portions. Roll out each portion on a floured surface until it’s about 5mm thick and roughly a circle or rectangle in shape.
9. Divide the spinach and feta mixture equally among the dough portions, spreading it over one half of each dough circle. Fold the dough over to cover the filling, forming a pocket, and press the edges to seal.
10. Preheat a non-stick skillet or griddle over medium heat. Brush each gözleme with a little olive oil and cook for about 3-4 minutes on each side until they are golden brown and crispy. Ensure the heat is not too high as to not burn the dough.
11. Once cooked, transfer the gözleme to a cutting board, squeeze a little more lemon juice over them if desired, and cut into slices. Serve immediately while they are still warm and enjoy the delicate crispness with a tangy twist.
