Turkish Gözleme

Turkish Gözleme on board, Kather's Kitchen, cookery courses, Monmouth Cookery Club

This absolutely mouth-watering halloumi & mint flatbread has been a real hit whenever I’ve included it on a course menu. Don’t be put off by having to knead the dough. It doesn’t take long and this recipe is very forgiving so don’t worry if you don’t manage to get it perfectly smooth. Just make sure you use culinary tablespoon measures for the bread ingredients as you’ll mess up the quantities if you chance it with cutlery spoons.

Turkish Gözleme, Kather's Kitchen, cookery courses, Monmouth Cookery Club

Serves 6-8 people

1 tsp fast action yeast (from a sachet of yeast)
1 tsp salt
1 tsp sugar
5 tbsp natural yoghurt
2 tbsp melted butter
150ml warm water
300g strong white bread flour, plus extra to dust
200g halloumi, grated
1 lemon, zest only
a small bunch of mint leaves, chopped
extra virgin olive oil
mild oil for brushing

  • Put the flour, salt, sugar and yeast into a large mixing bowl and stir to combine.
  • Make a well in the centre and pour in the yoghurt, melted butter and warm water. Stir until the mixture comes together then tip out onto a lightly floured surface and knead for 5 minutes until a smooth dough is formed.
  • Return the dough to the mixing bowl, cover and leave in a warm place until doubled in size (around 1 ½ hours).
  • Turn the dough out onto a lightly floured surface and divide into 4. Roll each piece out into a large, very thin rectangle (it doesn’t matter if it’s a wonky rectangle – the most important thing is that it’s symmetrical so that it neatly covers the filling when folded in half). Top half the rectangle with halloumi, a small sprinkling of lemon zest, some chopped mint and a drizzle of extra virgin olive oil, leaving a small border around the edge. Brush the border with water then fold the dough over to encase the filling. Press the edges together to seal.
  • Heat a large frying pan over a medium high heat. Brush one side of the gözleme with oil. Cook for 2-3 minutes or until the base is golden. Brush the uncooked side with oil. Turn over and cook for a further 2-3 minutes until golden and crisp. Cut into strips or quarters and serve.

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