Gözleme with broccoli and feta


Total time: 1hr 45m
Preparation Time: 45m

Servings
For 8 piece


Author

Corinne & Bettina - nom-nom


Nutritional Information

Contains 545 Kcal, 20g Protein, 56g Carbohydrates, 26g Fat


Ingredients

  • Yufka dough
  • 350 g white flour
  • 250 g wholemeal flour
  • 1.5 tsp salt
  • 0.5 tsp sugar
  • 2 tbsp olive oil
  • 150 g Greek yoghurt
  • 2.5 dl water
  • Filling
  • 1 tbsp olive oil
  • 1 red onions, finely chopped
  • 1 garlic clove, finely chopped
  • 800 g broccoli, cut into small florets, stem thinly sliced
  • 1 red chilli, deseeded, finely chopped
  • 0.5 dl vegetable bouillon
  • salt and pepper to taste
  • 80 g hazelnuts, roasted, coarsely chopped
  • To shape and cook the gözleme
  • 250 g feta, crumbled
  • 0.5 bunch flat-leaf parsley, roughly chopped
  • 0.5 bunch peppermint, roughly chopped
  • 0.5 organic lemon, cut into wedges
  • oil for frying
  • 150 g Greek yoghurt

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Instructions

  • Yufka dough

    Mix the flour, salt and sugar in a bowl. Combine the yoghurt, oil and water, add to the flour and mix, knead into a smooth dough. Shape the dough into a ball, place in a bowl, cover with a damp towel. Leave to rest at room temperature for approx. 1 hr.
  • Filling

    Heat the oil, sauté the onion and garlic. Add the broccoli and chilli, pour in the stock, simmer for approx. 10 mins. until just soft and the liquid has evaporated, season. Transfer to a bowl, mix in the hazelnuts and allow to cool slightly.
  • To shape and cook the gözleme

    Divide the dough into 8 equal portions. On a lightly floured surface, roll the dough into thin circles approx. 2 mm thick. Cover one side of the circles with the broccoli, leaving a border of approx. 2 cm. Top with the feta, herbs and lemon zest. Brush the edges with a little water, fold the circles into semicircles, press the edges down firmly. Heat a dash of oil in a non-stick frying pan. Gently fry the gözleme (one after the other) for approx. 5 mins. on each side, remove from the pan, keep warm. Serve with the lemon wedges, yoghurt and parsley.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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