If you've been reading here for a while, you know just how much I like gozlemes and how often we go to the markets just to have them.
One thing I love about getting food from the markets is that sometimes, you catch a glimpse of how the food is made. The particular stall we buy from makes each one to order so you get to watch the process from beginning to end. It's pretty simple, it was just a matter of getting the ingredients and putting it all together.
CHICKEN, SPINACH AND FETA GOZLEME (adapted from Taste.com.au)
8g sachet instant dried yeast
pinch of salt
1 tsp caster sugar
300ml warm water
3 cups plain flour
1/3 cup olive oil
200g baby spinach, chopped
200g feta cheese, crumbled
200g grilled Turkish chicken, cut into small pieces
lemon wedges, to serve
Combine warm water, yeast, salt and sugar in a small bowl. Stir with fork, cover and let stand in a warm place until bubbles form on the surface (approx. 5 minutes).
Sift flour into a large bowl. Add yeast mixture and 2 tbsp of oil, and mix to form a soft dough. Turn dough onto a lightly floured surface, kneed for 5 minutes until elastic. Cut dough into 4 pieces, place on a greased baking tray and cover with clean tea towel. Let stand in a warm place until dough doubles in size (approx. 20 minutes).
Roll each piece of dough into a rectangle. Place 1/4 of spinach and chicken over half of each rectangle. Top with feta, season with salt and pepper, and fold dough over to enclose filling. Press edges together to seal.
Preheat a pan on medium-high heat. Brush one side of gozlemes with 2 tsp oil. Cook for 2-3 minutes, until base is golden. Brush uncooked side with remaining oil. Turn over and cook for another 2-3 minutes until golden and crisp. Remove to a serving plate and cut gozleme into quarters. Serve with lemon wedges.
We always order gozlemes with some meat so I added some chicken that I had made using a Turkish chicken kabob recipe to my gozlemes. You can also try using seasoned ground beef. The original recipe is meatless.