Oct 14, 2013

GÖZLEME W/ SILVERBEET + CASHEW FETA


for those who are not familiar with this tasty turkish dish - gözleme (pronouced goes-leh-meh) are hand-rolled bread-like pockets filled with a variety of ingredients, which then are cooked on a hotplate. perfect for entertaining or as a delicious homemade 'takeout' treat, these gözleme are packed full of goodness - such as vitamins C, A, K, and the B-group; as well as iron and a good dose of omega-3s. 

you will need about 40-45 minutes all up - from set up to chow down

how?

for the dough …

1 ½ cups of white flour
pinch of salt
150ml of warm water
4g of dry yeast
½ teaspoon of sugar
1 tablespoon of olive oil

for the filling… 

5-6 large silverbeet (swiss chard) leaves, shredded 
½ medium leek, diced 
3 cloves of garlic, minced 
1 teaspoon of olive oil 
pinch of salt 

for the cashew feta…

½ cup of raw cashew pieces 
1 tablespoon of nutritional yeast flakes 
pinch of salt 
1 tablespoon of water 
½ teaspoon of apple cider vinegar 

combine the water, sugar and yeast in a small bowl and set aside for 5 minutes until the mixture forms bubbles. sift the flour into a medium sized mixing bowl, add the salt, yeast mixture and olive oil. bring together and knead for 5 minutes to form an elastic dough. divide the dough into two balls, return them to your mixing bowl and cover with a clean tea towel before setting them aside in a warm place for about 20 minutes to double in size.

sauté the garlic and leek in a large cast iron pan (this will add extra iron to your food) with the olive oil. add the shredded silverbeet and cook for 5-6 minutes, or until wilted. remove from the pan and set aside until you are ready to fill your gözleme. wipe out your cast iron pan ready for cooking your gözleme
add all your cashew feta ingredients to the bowl of a small food processor (or wet/dry mill) and blitz together. 

once your dough has doubled, roll out one of the balls to rectangle of 2-3mm thickness. place half your silverbeet mix at one end of your rectangle. dollop on some of your cashew feta. bring the other side of the rectangle over the top of your filling and seal the parcel by rolling in the edges. 

heat the olive oil in your pan over a medium-high heat, add the gözleme and cook for 2-3 minutes on each side.

remove from the pan and cut into diagonal slices. serve with lemon wedges to squeeze over the top of your crispy gözleme – yum!

serves 4

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