Fire up the barbecue, then let the kids look after the cooking with this easy vegetarian gozleme recipe.
Ingredients
- 2/3 cup warm water
- 2 teaspoons (7g sachet) instant dry yeast
- 1/2 teaspoon caster sugar
- 1 1/2 cups plain flour
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 green onion, thinly sliced
- 200g button mushrooms, thinly sliced
- 2 tablespoons currants
- 100g baby spinach
- 50g feta, crumbled
- 50g tasty cheese, grated
- Lemon wedges, to serve
Method
- Step 1Combine warm water, yeast, and sugar in a jug. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
- Step 2Sift flour and salt into a large bowl. Add yeast mixture and 2 teaspoons olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 20 minutes or until dough doubles in size.
- Step 3Meanwhile, heat 2 teaspoons olive oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 1 minute or until softened. Add mushroom. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add currants and spinach. Cook for 1 minute or until spinach has just wilted. Season with salt and pepper. Remove from heat. Transfer mixture to a sieve placed over a bowl to drain excess liquid. Cool for 10 minutes.
- Step 4Divide dough into 8 equal portions. Roll 1 piece dough into a 10cm x 15cm rectangle. Combine feta and cheese in a small bowl. Place one-eighth spinach mixture over one half of rectangle. Top with cheese mixture. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough, spinach mixture and cheese mixture.
- Step 5Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with half the remaining oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over. Cook for 2 to 3 minutes or until golden and crisp. Transfer gozleme to plates. Cut in half. Serve with lemon wedges.
- Vegetarian
Nutrition
925 kj
Energy
11.2g
Fat Total
3.4g
Saturated Fat
2.4g
Fibre
7g
Protein
11mg
Cholesterol
418mg
Sodium
21.9g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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