Gozleme with spinach & parlsey or cheesy sumac egg stuffing

17 Mar

To Woman’s insatiable upset, the caff near Finsbury Park which used to make fresh gozleme in the mornings alongside gelatinous Full Englishes, abruptly stopped selling the far more amazing gozleme some two years ago.

I remember the day clearly: a house guest and dear old friend of Man’s from Sydney (I’m looking at you, Peter Carey) had a list of London things to do, among them was a full English. ‘I know just the place’, said I smugly, imagining tucking into a  gozleme, drizzled in lemon juice and accompanied with some briny black olives as Man and Friend waded through gluggy tinned baked beans and anemic fried tomato. Oh, the hubris. Oh fate, tempted.

The caff, in the face of zero demand (excepting Man Woman’s occasional popping in for the £1.50 delights) had capitulated to a far more Anglo cuisine. A sad day it was, dear readers. Sad and bitter, as Woman refused to order any alternate dish and sat, seething, drinking instant coffee and seeing her angry face infinitely reflected on the two walls of facing mirrors.

And so, we started to make our own. It’s easy.

Gozleme dough (makes 4)

  • 1/2 C white flour
  • 1/2 C wholemeal flour
  • 1/2 tsp salt
  • 1/2 C water

Mix all ingredients. Give it a good knead. Like a ten minute knead. Knead it good.

Then let it rest for an hour, ideally. Divide into four balls and then roll the dough out into a rectangular shape. Roll as thin as possible – 2mm would be great.

Spread your filling in the centre of the dough. Not very thick – just enough to cover a section of about half the dough evenly. Then pull the edges over (see  above and below) in an envelope-style fold.

Brush the gozleme in olive oil or melted butter and fry on a hot pan for about 4 minutes a side, or until cooked through with nice black dots on it.

  •  

    The folded gozleme, ready for fryin’

Spinach and parsley stuffing (makes 2)

  • 1/2 C cooked or thawed frozen spinach
  • 1/2 C chopped parsley
  • 1 spring onion (or less red onion)
  • 1/2 tsp dried mint

Mix together and do as above.

Sumac cheesy eggs stuffing (makes 2)

  • 2 eggs
  • 1/2 C grated cheese (we used cheddar, but a white cheese would be great)
  • 2 tsp chopped red onion
  • 2 TBSP chopped parsley
  • 1 tsp sumac
  • 1/2 tsp dried thyme
  • 1/8 tsp black pepper

Mix together. You’ll want your dough a little thicker for this one.

Estimated cost: £1.90

Musical accompaniment: Mulatu Astatke

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One Response to “Gozleme with spinach & parlsey or cheesy sumac egg stuffing”

  1. peasepudding January 7, 2012 at 6:43 pm #

    Don’t you hate that when a cafe stop making your favourite food, good that you now make your own. They look lovely and easy, I’m going to these on my list too.

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