Friday, 24 January 2014
I'm pretty sure we're pronouncing Gozleme wrong (goz-lemmy), especially when I hear other people saying goz-le-may! But whatever you call it it is delicious in any language.
I first tried gozleme at market stalls years ago, and it quickly became a firm favourite that I looked out anytime I was buying lunch from a stall. The type I like are made simply with spinach in pastry and a big squeeze of lemon juice on top.
Miss A started making proper gozleme a year or two ago, after we'd tried faking it with some wraps and cheese back here for her birthday lunch. Our fake version was tasty but didn't have the thin pastry wrapping round its filling as in the delicious originals.
The recipe we started using is this one from taste.com.au (a favourite recipe site). Its not traditional, I've read you need a certain flour for the proper version, and this market stall recipe on the sbs site doesn't use yeast, but requires you start ten hours ahead to let it rest and then roll and fold, roll and fold... I think I'll stick with our version for now.
Gozleme is a quick simple lunch which lasts on the table about two minutes. And its vego, which is always a good addition to our eating.
We recently made it while we were camping, on the camp grill plate, which shows you how simple and easy it really is.
This batch was made for our girl's birthday lunch last week (she's sixteen, can you believe it?!!!) according to tradition, and I took some photos along the way for those of you who haven't tried it.We like to add prefried mushrooms and you could also try onions, olives, eggplant, mince, egg, anything! Use baby spinach or just spinach leaves, no stems.
The only thing that would make it even better would be spinach straight from the garden and homemade feta, but I'm working on that (if you've seen my instagram feed you will know I got a cheesemaking kit for Xmas! But more of that soon!)