Looking for a simple summer meal? This fast, fresh recipe will keep you in holiday mood even after the new year swings back into action.
Ingredients
- 300g (2 cups) plain flour
- 60ml (1/4 cup) extra virgin olive oil, plus extra, to drizzle
- 100ml (1/2 cup) olive oil
- 2 chorizo sausages, thinly sliced
- 400g feta, crumbled
- 1/3 cup finely chopped dill
- 4 spring onions, thinly sliced
- 1 1/4 cups chopped flat-leaf parsley
- 400g tomato medley mix, (see note) roughly chopped
- Lemon wedges, to serve
Method
- Step 1To make dough, sift flour with a pinch of salt into a large bowl. Make a well in the centre. Combine extra virgin olive oil and 180ml 3/4 cup) water in a small jug and pour into well. Using your hands, mix together to form a dough. Turn out onto a floured work surface and knead for 3 minutes or until smooth and elastic, adding a little more flour if necessary. Place dough in a lightly oiled bowl, cover with plastic wrap and rest for 20 minutes.
- Step 2Meanwhile, to make filling, heat 1 tablespoon olive oil in a large pan over medium–high heat. Add chorizos and cook, tossing, for 1 minute or until browned. Drain on paper towel. Transfer to a bowl and cool, then combine with feta, 1/4 cup dill, two-thirds of the onions and 1 cup parsley. Season with pepper.
- Step 3Preheat oven to 120C. Divide dough into 4 and wrap 3 with plastic wrap. Working with 1 portion at a time, roll out dough to a 5mm-thick 30cm x 38cm rectangle. Place one-quarter of filling in centre of rectangle and fold in the short ends, overlapping in the centre. Press gently to seal. Carefully turn over so the join is underneath. Fold in the unsealed sides, overlapping in the centre. Press gently to seal. Repeat with remaining dough and filling to make 4 gözleme.
- Step 4Heat 2 tablespoons olive oil in a large pan over medium heat. Add 2 gözleme and cook for 3 minutes each side or until golden and crisp. Transfer to a tray, cover with foil and keep warm in oven. Repeat with remaining 2 tablespoons oil and 2 gözleme.
- Step 5Meanwhile, to make salad, combine tomatoes and remaining dill, onions and parsley in a large bowl, drizzle with extra virgin olive oil and season.
- Step 6Cut each gözleme into 4, place on plates and serve with tomato salad and lemon wedges.
- Low carb
- Low sugar
Nutrition
4034 kj
Energy
66g
Fat Total
23g
Saturated Fat
5g
Fibre
33g
Protein
99mg
Cholesterol
1347.38mg
Sodium
4g
Carbs (sugar)
59g
Carbs (total)
Notes
Gozleme are stuffed Turkish flat breads. You can prepare the dough the night before and refrigerate until needed.
Tips: Don’t want to make dough? Layer 2 sheets of filo pastry, brushing in between with olive oil, then fill and fold as in step 3. Brush with olive oil to seal. Repeat to make 4 gozleme.
We used Moraitis Tomato Medley Mix.
Replace chorizo with 1 bunch spinach for vegetarian gozleme.
- Author: Olivia Andrews
- Image credit: Steve Brown
- Publication: MasterChef