Gozleme
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 552.9
- Total Fat: 14.3 g
- Cholesterol: 42.8 mg
- Sodium: 899.5 mg
- Total Carbs: 78.0 g
- Dietary Fiber: 3.0 g
- Protein: 25.8 g
View full nutritional breakdown of Gozleme calories by ingredient
Introduction
found at http://cookalmostanything.blogspot.com found at http://cookalmostanything.blog
spot.com
Number of Servings: 4
Ingredients
-
1 cup plain yoghurt (I used Greek Yoghurt)
1 tsp salt
3 cups self-raising flour, sifted (approximate)
1 cup spinach
1/2 cup cooked ground beef (lean)
1/2 cup onions cooked with meat
4 slices provolone cheese
Directions
Make the dough:
Place the yoghurt in a large bowl and sprinkle over with a pinch of salt. Stir the salt in well until the mixture is smooth.
Start adding the flour, stirring as you go - add enough flour to form a soft but not sticky dough. I ended up needing to add a bit more flour to get to the right consistency.
Knead the dough briefly on a floured board - form into a disc, wrap in plastic and store in the fridge for an hour.
Make the Gozleme:
Cut the dough into four.
Take a quarter, roll into a ball.
Roll the ball out on a lightly floured surface to form a circle - about 26cm/10 inch in diameter. You'll find the dough is very pliable and it shouldn't be that difficult to roll - it will be a very thin circle.
Fill half of the circle with your choice of fillings. In my case I used a mix of baby spinach leaves, provolone slices and paprika spiced sautéed minced beef with caramelised onions.
Fold the pastry over the filling and then seal the edge. It's important to have a good seal so the filling doesn't leak out.
Brush the surface very lightly with a little olive oil and place it, oiled side down on your hot pan. Give the other facing side a light brush of olive oil.
They will cook in a matter of minutes. Once the underside is nicely browned, flip over and cook until both sides have an even colour.
Number of Servings: 4
Recipe submitted by SparkPeople user AWLASS.
Place the yoghurt in a large bowl and sprinkle over with a pinch of salt. Stir the salt in well until the mixture is smooth.
Start adding the flour, stirring as you go - add enough flour to form a soft but not sticky dough. I ended up needing to add a bit more flour to get to the right consistency.
Knead the dough briefly on a floured board - form into a disc, wrap in plastic and store in the fridge for an hour.
Make the Gozleme:
Cut the dough into four.
Take a quarter, roll into a ball.
Roll the ball out on a lightly floured surface to form a circle - about 26cm/10 inch in diameter. You'll find the dough is very pliable and it shouldn't be that difficult to roll - it will be a very thin circle.
Fill half of the circle with your choice of fillings. In my case I used a mix of baby spinach leaves, provolone slices and paprika spiced sautéed minced beef with caramelised onions.
Fold the pastry over the filling and then seal the edge. It's important to have a good seal so the filling doesn't leak out.
Brush the surface very lightly with a little olive oil and place it, oiled side down on your hot pan. Give the other facing side a light brush of olive oil.
They will cook in a matter of minutes. Once the underside is nicely browned, flip over and cook until both sides have an even colour.
Number of Servings: 4
Recipe submitted by SparkPeople user AWLASS.
