- 8g instant dried yeast
- 1 tsp caster sugar
- 450g (3 cups) plain flour
- pinch salt
- 80 ml (1/3 cup) olive oil
- ½ small brown onion, chopped
- 250g baby spinach
- 100g feta, crumbled
- ¼ cup toasted pine nuts
- 1 tsp Herbie’s Spices Baharat
- 1 tsp Herbie’s Spices Green Spearmint
- 1 tsp salt
- 1 tsp Herbie’s Spices Aleppo Pepper
- lemon wedges, to serve
- Shepherd’s Salad:
- 1 lebanese cucmber, cut lengthways into quarters, then into dice
- 2 roma tomatoes, diced
- ½ small red onion, finely diced
- 4 spring onions, sliced
- 2 tbsp fresh mint, roughly chopped
- ½ cup fresh parsley, roughly chopped
- 1 radish, finely sliced
- 1 tbsp Herbie’s Spices Sumac
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Mix the yeast and sugar with 300ml warm water. Cover and leave to stand in a warm place for about 5 minutes until bubbles appear on the top.
- Sift flour into a large bowl and add the salt. Make a well in the middle and pour in the yeast mixture and 2 Tbs of the oil. Using your hands, bring the flour in from the sides as you mix until you have a soft dough. Turn out onto a floured surface and knead for about 5-10 minutes until smooth and elastic. Divide into four equal pieces and place on a lightly-oiled baking tray. Cover with oiled plastic wrap and place in a warm place away from drafts to rise.
- Whilst the dough is rising, sweat onions in 1 tbsp oil until soft, then add spinach, baharat, spearmint, salt and aleppo pepper. Stir until spinach is just wilted, then add pine nuts and crumbled feta.
- Make salad by combining all ingredients and tossing well. Set aside.
- When risen to twice original size, roll each dough piece into a rectangle approx 35cm X 45cm. (You might adjust this to be twice the size of your frypan, or twice the size of your barbecue hotplate.) Place a quarter of the spinach mixture on one half of each rolled-out piece, folding the other half over like a lid, and pressing the edges together to seal.
- Heat your frypan or barbecue plate. Brush one side of the gozleme with 2 teaspoons of the oil, and place oiled side down on your cooking surface. Cook on medium-high heat for 2-3 minutes. Brush oil on the uncooked top side, then turn and cook for 2-3 minutes more. Both sides should be crisp and nicely browned, and dough cooked through. Cut the gozleme into quarters (or easily-managed size of your choice).