My daughter is a HUGE gozleme fan. Whenever we go to the markets she will make a beeline for the stall and we love standing to watching those expert Turkish ladies rolling, folding and rolling again and again that fine dough and scattering the ingredients over, etc. It’s a joy. However, since cutting cheese out of our diet there’s been a bit of a hole in our culinary repertoire… So I googled and googled and found some gozleme dough recipes and decided to fill it with baby spinach, red onion, and this “cheese” from vedgeout.com as it’s stretchy and mild and melts similarly to dairy cheese. Next time I will try to make these using 100% wholemeal flour, I was a bit hesitant to do that first time round so these are 50/50 with self raising white flour.
- 1 cup wholemeal flour
- 1 cup self raising flour
- 300ml natural soy yogurt (I used homemade)
- ½ tsp salt
- ½ quantity of "moxarella cheese"
- baby spinach - about 4 large handfuls
- 1 red onion, finely diced
- Make the dough: mix the flours and salt together in a large bowl and mix in the yogurt thoroughly. Tip it out onto your work surface and knead for around 10 minutes until it is soft and supple, adding more flour as necessary to stop it sticking. Once it's done, wrap in clingfilm and set aside whilst you prepare the other ingredients.
- Make the cheese as linked in the introduction.
- Get your baby spinach and red onion prepared and ready to go.
- Divide the dough into 4 equal portions, use a scale if you want them really even (like me!).
- Flour your work surface and roll out the dough to a rectangle/oval shape around the size of a dinner plate.
- Spread a tablespoon or 2 of the "cheese" on half of the dough, top with the onion and a big handful of baby spinach. Flatten it down and fold the other half of the dough over to meet at the edges, fold the edges together to seal.
- Heat an Italian Grill Sandwich press (or a large non stick pan if you don't have one) and spray lightly with oil if you're not sure of it's non-stick qualities.
- One it's hot, carefully transfer the gozleme to the pan and if you're using the toaster, close the lid. Turn it over after around 2-4 minutes, checking the underside to check it's a golden brown. Flip it over 2-3 times until you're happy with it and the cheese is starting to ooze from the sides. 🙂
- When one is cooking you can roll and fill the next. Continue 3 more times until you've used all your dough.
- Essential: serve with lots of fresh lemon slices for squeezing over the top!!
Sooooo so good! And a great way to get greens into kids!! Love this recipe!