Delicious UK - (12)December 2020

Gözleme

SERVES4 OR6 ASA STARTER.HANDS-ON

TIME 35 MIN,OVENTIME 10 MIN,PLUS

1-2 HOURS PROVING AND RESTING

Hackney,whereI live,is

hometoa massiveTurkish

community,andyoucan

findthisquintessentialfast

foodevery where.Gözleme

isa stuffedpastry,andin

Turkishrestaurantswomen

canbeseencookingthem

onheatedgriddlescalled

‘sacs’atlightningspeed–

it’sanartforminitself.The

gözlemecanbefilledwith

allsortsofthings,from

meatandpotatotoa wide

arrayofvegetables,butthis

chardandcheesefilling is

the classic for me.

MAKE

AHEAD

Makethefillingupto

a dayahead.Coverand

chillforupto2 days.

GIZZI’S

TIPS

It’sa bitunorthodox,

butI liketofinishthese

ina warmovenfora

fewminutes,asit ensuresthe

doughiscookedthroughand

the cheese has melted nicely.

FORTHEDOUGH

• 270gstrongwhitebread
  flour,plusextratodust


• 2 tbspoil,plus extra for
  greasing


• 7gsachetdried yeast


• Pinchsugar


• 3 tbspgreekyogurt


• 150ml lukewarm water

FORTHEFILLING

• 1 tbspoil,plusextratofry


• ½redonion,thinlysliced


• 150gchard,leavesroughly
  chopped,stemsmorethinly
  chopped(oranyseasonal
  greensyouhave)


• 150gfetacheese


• 15gparmesan(orvegetarian
  hardcheese),grated


• 3 tbspgreekyogurt


• Goodgratingnutmeg


• Pinch cayenne pepper

5 minutes.Transferthedough

toanoiledbowl,coverandrest

for1-2hoursina warmplace

untildoubledinsize.Knock

backthedough(knocktheair

outofit)byscrapingit outof

thebowlandkneadingit briefly

untilsmoothandelastic.Return

tothebowlandre-cover.

2 Heatthetablespoonofoilfor

thefillingina largefryingpan

overa mediumheat,addthe

onionandcookforabout

5 minutes,thenaddthechard

leavesandstems.Cookfor

a coupleofminutesuntilthe

chardhaswilted,thensetaside

tocool.Crumblethefetaintoa

bowlandmixintheparmesan,

yogurt,nutmeg,cayenne,

a goodpinchofsaltanda

generousgrindofblackpepper.

3 Heattheovento140°C/120°C

fan/gas1.Ona flouredsurface

usinga flouredrollingpin,roll

outa quarterofthedoughas

thinlyasyoucan– aimfora big

squareabout18cmx 18cm[A].

Thedoughshouldbereally

stretchy,soif there’sa hole

justpatchit backtogether.

4 Spreada quarterofthe

cheesemixtureina 1cmthick

x 10cmx 15cmrectangleover

thecentreofthedoughand

topwitha thin,evenlayerof

thechardmixture[B].Foldthe

sidesofthedoughintothe

middle[C],thenfoldinthe

topandbottomsides to make

aparcel[D].

5 Heatanovenprooffryingpan

overa mediumheatwith

a brushofoil.Gentlyfrythe

gözlemeforabout3-4minutes

oneachside,turningit witha

largespatula,untilgoldenand

slightlycrisp.Transferthepan

totheovenfor 10 minutesto

finishcookingthrough.Cutinto

pieces.Allowtocoolfora few

minutesbeforeserving,or

serveatroomtemperature.

PERSERVING(FOR6)338kcals,

15.3gfat(5.5gsaturated),12.1g

protein,37gcarbs(2.5gsugars),

0.8g salt, 2.5g fibre →

USEFULTOHAVE...

• Minifoodprocessor or stick
  blender

1 Heattheovento180°C/160°C
fan/gas4.Roastthe6 beetroot
(unpeeled)ona roastingtrayin
theovenfor1 houruntilcooked
throughbutstillrelativelyfirm.
Removeandsetasidetocool.
2 Meanwhile,cookthelentilsin
a panofboilingwaterforabout
15 minutesuntilcookedbutstill
retainingsomebite.Drainand
stirinthelemonjuice,oliveoil
andsalt.Setasidewhilewarm.
3 Tomakethesalsaverde,put
alltheingredientsina minifood
processor(orusea stick
blenderanda jug)andpulse
untileverythingisfairlyfinely
choppedbutthesauceretains
sometexture.Seasonwith
pepper.(Orusea knifetochop
thesolidsasfinelyaspossible,
thenmixwellwiththeliquids.)
4 Peeltheroastedbeets,then
cutintowedges.Dressthem
withthesherryvinegar,oil,
saltandsugar.Setaside.
5 Heatthegrill.Spread½tbsp
garlicbutteroneachbaguette
slice.Heata dryfryingpanover
a medium-highheatandtoast
thebreadinthepan,butter-
sidedown,for2 minutes.Toast
theothersidefor1-2minutes.
6 Removeandlaya sliceof
goat’scheeseoneachcroûte,
drizzlewith½tbsphoney,then
grillona trayuntilgolden.
7 Mixthelentils,watercress,
slicedrawcandybeetroot(or
otherheritagebeetroot),
roastedbeetrootandany
residualdressingina bowl.
8 Spoonthesalsaverde
dressingovera servingdishor
divideit equallyamongplates.
Pileonthelentilmixtureand
topwiththecroûtes.Drizzle
witholiveoilandsprinkle with
seasalttoserve.
PERSERVING612kcals,32.9g
fat(10.4gsaturated),21.1g
protein,53.1gcarbs(11.6g
sugars), 2.8g salt, 8.4g fibre

YOU’LLALSONEED...

• Standmixerfitted with
  a dough hook

1 Puttheflour,2 tbspoil,yeast,

sugar,yogurtandwaterina

standmixerfittedwitha dough

hook(thesugarhelpsactivate

theyeast– it won’tmakethe

doughsweet).Mixata slow

speedthen,oncethedough

comestogether,turnit upto

full speed and mix for about

make it special.

A.

B.

C.

D.