12
Turkish Gozleme
Makes: 4 large
Preparation: 20 minutes
Cooking: 32 minutes
Dough
480g plain flour
2 teaspoons salt
¹/³ cup olive oil
360ml lukewarm water
extra olive oil for cooking
Filling
1 tablespoon olive oil
1 large onion, chopped finely
2 cloves garlic, crushed
pinch cayenne pepper
¼ teaspoon sweet paprika
2 bunches English spinach, shredded
200g feta cheese, crumbled
50g tasty cheese, grated
1. Combine flour and salt in a large bowl and
make a well. Pour oil and water and mix
until combined. Turn onto a floured surface
and knead until smooth and elastic. Divide
dough into four balls. Cover and allow to
rest for 20 minutes.
2. Meanwhile, heat oil in frying pan; cook
onions and garlic until softened but not
browned. Allow to cool.
3. Combine onion mixture and remaining
filling ingredients in a bowl; season and
mix to combine.
4. Preheat flat plate on setting 8. Roll dough
to a 3mm thickness; place one quarter
of the filling over one half of the dough.
Fold over dough and press lightly to seal.
Repeat with remaining dough and filling.
5. Brush oil over grill plate well. Place one
gozleme onto flat plate. Cook for 3-4
minutes, drizzle top with more oil then turn
over.
Tip: If dough is browning too quickly reduce
heat to medium.
6. Cook until golden brown and crisp. Repeat
with remaining gozleme.
7. Cut into pieces and serve with wedges of
lemons.
Grilled Haloumi and Asparagus Salad
Serves: 4
Preparation: 15 minutes
Cooking: 8 minutes
2 tablespoons olive oil
¼ cup lemon juice
1 clove garlic, crushed
1 tablespoon finely chopped fresh oregano
freshly ground black pepper
250g haloumi, cut into 1cm slices
1 bunch asparagus, trimmed
2 tablespoons toasted pinenuts
100g baby spinach leaves
1. Combine oil, lemon juice, garlic, oregano
and pepper in a shallow dish.
2. Add haloumi and asparagus and toss to
coat in mixture.
3. Preheat flat plate or grill plate on setting
6-7. Cook haloumi for 1-2 minutes each
side or until golden. Add asparagus and
cook, turning for 3-4 minutes or until
tender.
4. Place haloumi, asparagus, pinenuts
and baby spinach in a bowl. Pour over
remaining dressing and toss to combine.
Recipes continued
