At Australian urban markets and street fairs, a familiar aroma often imbues the air: the scent of sizzling gozleme. Gozleme is a traditional Turkish street food that is ubiquitous in Australia — these irresistible flatbreads are filled with cheese and spinach (or meat), sealed, and then cooked over a griddle. They are my market favorite. My gozleme recipe is made with an extremely simple yogurt dough, which can be used as a blank canvas for any number of fillings. Melty cheeses with a green leafy veg work very well, as do pan-fried mushrooms with a fresh soft cheese like ricotta or chevre. If you’re after a hearty dessert, fill with nutella and banana, or sautéed apples with salted caramel. I like to cook it on the barbecue, but I’ve also made it in a sandwich press, on a stovetop griddle, or just in a skillet.

Halloumi, Kale, and Mint Gozleme


For the yogurt dough:

  • 11 ounces

    plain Greek yogurt

  • Sea salt

  • 3 cups

    self-rising flour

For the filling:

  • Extra-virgin olive oil

  • 4 cups

    kale leaves (about 1/2 bunch), tough stems removed

  • 1 clove

    garlic, finely chopped

  • 9 ounces

    halloumi cheese, grated

  • 2

    scallions, finely chopped

  • Handful of mint leaves, torn

  • Sea salt and freshly ground black pepper

  • Melted unsalted butter or extra-virgin olive oil, for brushing

  • 1

    lemon, cut into 4 wedges, for serving


Make the dough:

  1. Place the yogurt in a large bowl and stir through a big pinch of salt. When combined, gradually add the flour, a few tablespoons at a time, until you have a stiff dough. Bring everything together in the bowl before turning it out onto a floured bench. Using your hands, knead the dough until it is soft and slightly tacky. Place into a lightly floured bowl, cover with a clean tea towel and allow to stand for at least 30 minutes.

Make the filling:

  1. Warm a frying pan over a medium heat. Add a drizzle of extra-virgin olive oil, toss in the kale and garlic, and season with a pinch of sea salt and black pepper. Cook for 2 to 3 minutes until the kale is wilted. Take the pan off the heat and allow to cool. Once cool enough to handle, chop the kale leaves roughly, then add them to the grated halloumi cheese, shallots and fresh mint. Season with sea salt and black pepper, and mix well to combine.

  2. Divide the dough into 4 equal balls. On a floured surface, roll each ball into a 20 to 25 cm (about 8-inch) circle. Place some filling on one half of the circle and fold the the other half over it. Seal the edges with a fork (or crimp, if you feel like it!). Repeat until you have used all the dough.

  3. Place a large skillet on medium–low heat. Brush both sides of the gozleme with melted butter or olive oil and cook on both sides until golden.

  4. To serve, cut each gozleme into 3 slices and finish with a good squeeze of lemon juice (I love lots of lemon on my gozleme).

Recipe Notes

DIY self-rising flour: You can easily make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon kosher salt.

Storage: Leftovers can be refrigerated for up to 5 days.

Reprinted with permission from FAMILY, New Vegetarian Comfort Food to Nourish Every Day by Hetty McKinnon copyright © 2019. Photographs copyright © 2019 by Luisa Brimble. Published by Prestel USA.

Find the Book: FAMILY by Hetty McKinnon

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