Friday, April 12, 2013


A gozleme is a traditional Turkish pastry. The first time I tried one of these was Australia Day in Hyde Park and I have loved them ever since.


8 grams instant dried yeast
300 ml warm water
pinch of salt
1 teaspoon caster sugar
3 cups plain flour
Olive oil
100g baby spinach
1/4 cup ricotta


Combine 300 ml warm water, yeast, salt and sugar in a bowl. Stir with a fork. Cover. Stand in a warm place for 5 minutes or until bubbles form on the surface.

Sift flour into a large bowl. Add the yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a floured surface. Knead until soft and pliable. Cut dough into 4 pieces and place on a greased or baking paper lined baking tray. Cover with a clean towel. Stand in a warm place for 20 minutes or until dough doubles in size.

Roll each piece of dough into a rectangle. Spread with a little ricotta and spinach and season with a little salt an pepper. Fold dough over to enclose the filling and press edges to seal.

Place on sandwich press and close the top and cook until golden brown and crisp. Cut into pieces. Serve.

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