Gözleme with broccoli and feta

Gözleme with broccoli and feta

Total: 1 hr 45 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 545 kcal
, Fat: 26 g
, Carbohydrate: 56 g
, Protein: 20 g

Gözleme are stuffed flatbreads made of thin yufka dough and have achieved fast-food status throughout Turkey. The dough is made without yeast and rolled out very thinly, similar to strudel pastry. Gözleme were originally baked on hot stones and stuffed with spinach, cheese or lamb mince. In this recipe, we're using a combination of broccoli, hazelnuts, feta and chilli.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yufka dough

350g white flour
250g wholemeal flour
1 ½tsp salt
½tsp sugar
150g plain greek yoghurt
2tbsp olive oil
2 ½dl water

Filling

1tbsp olive oil
1 red onion, finely chopped
1 garlic clove, finely chopped
800g broccoli, cut into small florets, stem thinly sliced
1 red chilli, deseeded, finely chopped
½dl vegetable bouillon
salt and pepper to taste
80g hazelnuts, roasted, coarsely chopped

To shape and cook the gözleme

250g feta, crumbled
½bunch flat-leaf parsley, roughly chopped
½bunch peppermint, roughly chopped
½ organic lemon, use grated zest only
oil for frying
½ organic lemon, cut into wedges
150g plain greek yoghurt
½bunch flat-leaf parsley, roughly chopped
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How it's done

Yufka dough

Mix the flour, salt and sugar in a bowl. Combine the yoghurt, oil and water, add to the flour and mix, knead into a smooth dough. Shape the dough into a ball, place in a bowl, cover with a damp towel. Leave to rest at room temperature for approx. 1 hr.

Filling

Heat the oil, sauté the onion and garlic. Add the broccoli and chilli, pour in the stock, simmer for approx. 10 mins. until just soft and the liquid has evaporated, season. Transfer to a bowl, mix in the hazelnuts and allow to cool slightly.

To shape and cook the gözleme

Divide the dough into 8 equal portions. On a lightly floured surface, roll the dough into thin circles approx. 2 mm thick. Cover one side of the circles with the broccoli, leaving a border of approx. 2 cm. Top with the feta, herbs and lemon zest. Brush the edges with a little water, fold the circles into semicircles, press the edges down firmly. Heat a dash of oil in a non-stick frying pan. Gently fry the gözleme (one after the other) for approx. 5 mins. on each side, remove from the pan, keep warm. Serve with the lemon wedges, yoghurt and parsley.

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