From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- ...ach And Feta Flatbreads (Go\314\210zleme).html" | 285 +++++++++++++++++++++ 1 file changed, 285 insertions(+) create mode 100644 "Recipes/Spinach And Feta Flatbreads (Go\314\210zleme).html" (limited to 'Recipes/Spinach And Feta Flatbreads (Gözleme).html') diff --git "a/Recipes/Spinach And Feta Flatbreads (Go\314\210zleme).html" "b/Recipes/Spinach And Feta Flatbreads (Go\314\210zleme).html" new file mode 100644 index 0000000..095aac0 --- /dev/null +++ "b/Recipes/Spinach And Feta Flatbreads (Go\314\210zleme).html" @@ -0,0 +1,285 @@ + + + + + + + + +
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Spinach And Feta Flatbreads (Gözleme)

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Ingredients

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2 tbsp extra virgin olive oil, plus extra for drizzling

1 onion, finely sliced

3 cloves garlic, roughly chopped

1 tbsp cumin seeds

Zest of a lemon

½ bunch of dill, roughly chopped

½ bunch parsley, roughly chopped

300g spinach leaves, roughly chopped and thoroughly dried

300g Greek feta, crumbled

Sea salt and pepper

Dill fronds

Lemon wedges

Natural yoghurt

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Directions

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Make the dough Flatbread for Gözleme

Meanwhile, prepare the filling by warming the olive
oil in a pan over a low-medium heat. Gently fry the onion until soft and beginning to colour, around 10 minutes. Add in the garlic and cumin seeds and cook for a further two minutes or until the garlic is softened and the cumin is fragrant. Transfer to a large bowl and allow to cool. Add in the remaining ingredients and drizzle with some more extra virgin olive oil, just
a tablespoon will do. Mix really well, ensuring there are no large pieces of feta as it will pierce holes in the dough when they are rolled. Season to taste.

Turn the dough onto a work surface and divide into
8 equal pieces. Roll each piece into a ball. Dust your work surface with flour and flatten each ball of dough with the palm of your hand and roll into a rough circle around 15cm in diameter dusting with flour as you need. Place approximately 1⁄2 cup of filling into the centre of the dough. Seal the flatbread by bringing the edges into the centre and pinching to seal. Repeat with remaining pieces of dough. Dust the little parcels with flour on both sides so they don’t stick to the bench or work surface, and gently flatten with your hands or roll until they are around 1cm in thickness, being careful not to make any holes. If holes do occur, try to pinch the dough back together with your fingers to seal.

Heat a pan over a medium heat and cook the flatbread in the pan until golden and cooked through on both sides (around 2 minutes on each side). Repeat with remaining flatbreads.
Serve the flatbreads with wedges of lemon, extra dill and yoghurt drizzled with a little olive oil and seasoned with salt and pepper.

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