Fresh from the garden: garlic, tomato, silverbeet or spinach, mint, lemons
Recipe source: Adapted from Pete Evans’s My Table
Equipment
metric measuring spoons & cups
chopping boards & non-slip mats
1 medium knife
tea towel
large non-stick frying pan
scales
colander
bowls – 1 medium
rolling pin
pastry brush
fork
serving plates
Ingredients
200 g yoghurt
250 g self-raising flour
1 tablespoon extra-virgin olive oil
1 garlic clove
a pinch of ground cumin
a pinch of chilli flakes
4 tablespoons tomato passata
100 g spinach or silverbeet leaves
100 g feta
4 mint leaves
lemons
What to do
Set out your ingredients.
Beat the yoghurt and a pinch of salt in the medium bowl until smooth. Add the flour and mix to form a stiff dough. Knead lightly and transfer to an oiled bowl. Cover with a tea –towel and leave for 15 minutes.
Wash and dry the spinach or silverbeet leaves then shred.
Peel and finely chop the garlic.
Crumble the feta and set aside.
Tear the mint leaves and set aside.
Heat the oil in the frying pan over medium heat add the garlic, cumin, chilli and passata and cook for 2 minutes. Add the spinach or silverbeet leaves and cook until wilted. If there is a lot of moisture in the pan drain the mixture.
Lightly flour the bench. Divide the dough into 4 equal pieces. Roll each into a 30 cm circle. Place a quarter of the spinach/silverbeet mixture over half of each circle.
Sprinkle each with a quarter of the feta and mint leaves.
Fold over the dough and seal the edges with a fork.
Brush the gozleme with olive oil and cook in the frying pan (or barbeque) until golden then turn over.
Season: All year
