How to Make the Perfect Cheese and Spinach Gozleme
If you happen to be in Melbourne’s inner north at the weekend you should probably pay a visit to Preston Market for a gozleme. It’s a real locals’ market chockers with fresh fruits, vegetables, fish and meats. Set just behind Preston High Street you are more likely to find huddles of OAPs drinking coffee and eating canoli in one of the many cafes than tourists greedily snapping shots of “exotic” produce.
Without the frills of some of Melbourne’s better known markets, Preston doesn’t serve up mass Australiana, neither does it subscribe to the increasing hipsterisation of the city’s food culture. Subway tiles don’t adorn neatly curated hawker booths, the lattes are an old-school temperature and there is only ONE food truck. And even then it’s more of a converted caravan with a couple of haphazard plastic tables and chairs strewn at its feet. It serves gozleme and they’re bloody good! Simple, no fuss dough rolled out to order and stuffed with traditional fillings. Served piping hot in a styrofoam box, I never go past the cheese and spinach served with thick wedges of lemon.
You’ll need to get in before the lunch rush, though, or else you’ll miss out. Of course, you could just make the recipe below! It makes six with a simple silverbeet filling, but this being leftoversfortwo, the fillings can be anything that you’ve got lying at the bottom of the fridge. See ‘delicious additions’ below for more suggestions.
Click here to see this recipe as part of a leftovers MEAL PLAN.
Makes: 6 gozleme
Prep time: 12 hours including 10 hours for the dough to prove
300g unbleached plain flour, plus extra for dusting
320g wholemeal flour
1 tsp salt
1.5 cups lukewarm water
1/2 cup canola oil
200g crumbled feta
2 cups chopped and cooked silverbeet*
4 large sprigs mint (leaves only)
1 small handful flat leaf parsley
salt and pepper
*Fry the chopped silverbeet in a little olive oil over a medium heat until it has gently wilted. Season with salt and pepper.
To make the dough sift together the flours and salt. With an electric dough hook attachment slowly add in the lukewarm water until the dough becomes elastic but not sticky. On a low setting, allow the dough to be ‘kneaded’ for 10 minutes.
(You can do this all by hand but it is hard work. You will still need to knead the dough for 10 minutes).
Next, cover the bowl and allow the dough to stand overnight for a minimum of 10 hours.
When ready to cook, divide the dough into six round pieces and dust with flour.
For each gozleme round you will need to repeat the following process 4 times:
1. Dust work surface and rolling pin with flour
2. Roll out the dough round into a rectangle shape as thinly as possible
3. Sprinkle on 1tsp of oil
4. Fold over into a square
5. Fold over twice more into a square
You will end up with 6 squares.
Once you are ready to fill the gozleme, roll them out into rectangles as thinly as possible. Crumble on a thin layer of feta followed by a sprinkling of cooked silverbeet and finally the fresh herbs.
Fold in half and pinch the edges together.
You may need to chop the gozleme in half at this point so it fits in your frying pan.
Heat a frying pan over a medium heat with a little canola oil. I find that brushing the pan with oil so it gets a thin, even coverage works best. You don’t want the oil to get too hot as each gozleme takes about 10 minutes to cook through.
Simply place the gozleme in the pan, turning it often, until the dough has crisped up and is covered in golden flecks.
Serve with lemon wedges.
The dough will keep for up to 5 days in the fridge.
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