Spinach & Halloumi Gözleme
These are really quick and simple to make. The dough and filling can both be made in advance, then assembled when you want them.
You can play around with the fillings too. Crumbled feta in place of the halloumi works really well, or try mashed potato or mashed, roasted butternut squash in place of the spinach.
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Ingredients
200g flour (any flour will do)
120g water
3 tablespoons oil
Salt
1 Onion – finely sliced into half rings
250g fresh spinach
120g Halloumi
Method
Mix the flour, water and 1 tablespoon oil with a pinch of salt, then knead for 10 minutes by hand or 2-3 minutes in a machine. Cover with a clean tea towel and leave to rest until required. Heat the remaining 2 tablespoons oil in a frying pan and add the sliced onion. Fry over a medium heat until browned. Wilt the spinach either by placing the open bag in the microwave for 2½ minutes or wilt in a lidded saucepan with a splash of water. Squeeze out as much water as you can, chop and add to the onion. Grate the halloumi and mix with the spinach and onion. Divide the dough into 4 equal portions and roll each one out on a floured surface as thinly as you can. Place ¼ of the mixture into the centre of each piece of rolled out dough, spread thinly, then gently fold the edges into to create a thin, sealed parcel. Heat a large frying pan and when hot, place the gozleme onto the dry pan. If using a pan that is not non stick, you may want to add a tiny amount of oil to prevent sticking. Fry for 2-3 minutes until browned and starting to char, then turn and fry the other side for a further 2-3 minutes. Serve hot or at room temperature.