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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
How it's done
Finely crush the peppermint and cumin using a mortar, mix with the flour and salt in a bowl. Add the water and oil, knead to form a soft, smooth dough. Shape the dough into a ball, cover and leave to rest at room temperature for approx. 1 hr.
Mix the spinach, feta, oil and garlic, season.
Divide the dough into 10 portions, sprinkle a little flour on the work surface and roll out into circles approx. 1 mm thick. Spoon the filling onto one side of each circle. Brush the edges with a little water, fold the circles together into half-moon shapes. Firmly press down the edges, roll over them with the rolling pin.
Grill the gözleme, with the lid down, for approx. 3 mins. on each side over/on a medium heat (approx. 200 °C, wrap in foil and keep warm.
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