Gözleme with broccoli and feta

Name: Gözleme with broccoli and feta
Prep time: 45 min
Total time: 105 min
Yield: 8
Ingredients: 350 g white flour; 250 g wholemeal flour; ½ tsp sugar; 300 g plain greek yoghurt; 250 g feta; 1 red onions; 1 garlic cloves; 800 g broccoli; 1 red chillies; 80 g hazelnuts; 1 bunch flat-leaf parsley; ½ bunch peppermint; 1 organic lemons; 3 tbsp olive oil; oil; ½ dl vegetable bouillon; 1 ½ tsp salt; salt and pepper to taste

Total: 1 hr 45 min. | Active: 45 min.

vegetarian

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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.

Corinne and Bettina - nom-nom

Ingredients

for 8 pieces

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

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

To shape and cook the gözleme
250 g	feta, crumbled
½ bunch	flat-leaf parsley, roughly chopped
½ bunch	peppermint, roughly chopped
½	organic lemon, use grated zest only
	oil for frying
½	organic lemon, cut into wedges
150 g	plain greek yoghurt
½ bunch	flat-leaf parsley, roughly chopped

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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