Sunday, 7 July 2013

Garlic, Basil & Cheese Gozleme



A few weeks ago I made "Ten Minute Haloumi and Spinach Gozleme" by Gourmet Girlfriend and it was delicious. So, I thought it would be the perfect accompaniment to our spaghetti marinara we cooked last night. 

This recipe can be made with any topping and as we were having a flavoursome dinner I wanted something basic and it worked just as well second time round. 

Here's how to make it:

INGREDIENTS


Olive oil
125g plain flour and extra flour for dusting the bench
A pinch of salt
100ml of natural greek yoghurt
2 heaped tbsp minced garlic or 4-5 crushed garlic cloves
2 hand fulls of mozzarella and parmesan cheese combined (You can use any cheese)
Sesame seeds
1 x 120g Gourmet Garden basil, this can be found in the fruit and veggie aisle at the supermarket. Fresh herbs can also be used, use approximately 2 tbsp. 

METHOD

Sieve the flour and salt into a bowl. Add in yoghurt and mix with a fork until it all combines and resembles the look of dough. 






















Dust your bench with a little flour so the dough doesn't stick and turn the dough out onto your work surface. Gently kneed to combine, this should take about 2 minutes. 






Once the dough has combined, roll the dough out with a rolling pin. I like it paper thin. 




Add your topping onto half of the dough and fold over the remaining dough and seal the edges. Press a few sesame seeds on top. 

The below pictures are of the toppings I have created. The left is garlic, basil and cheese and the right is haloumi, baby spinach and sesame seeds. 





Heat a little olive oil in a frying pan and gently transfer the gozleme for cooking. Once it has become golden brown turn over to cook the other side. 





Once golden brown, transfer to some paper to blot off the excess oil and cut into bite sized pieces. This a fabulous with your favourite pasta or even some dips as a starter. 




And viola your done! This recipe feeds 2 adults comfortable but if your after a little extra just double the recipe. 

Give it try and I would love to hear what flavours you come up with! 



antoinette xo


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