Spinach and gruyère gözleme

Spinach and gruyère gözleme

By
From
New Middle Eastern Food
Makes
12 gözleme
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Gözleme
see method for other ingredients

Method

  1. Bring a large saucepan of salted water to the boil and blanch 550 g washed spinach leaves in batches. Refresh in cold water, then squeeze firmly to extract as much liquid as you can. Place the spinach on a large chopping board and on top put 1 finely diced shallot and 1 finely diced small clove garlic. Use a very large knife to chop and mix everything together until well combined. Season with sea salt and freshly ground white pepper and mix in 200 g finely grated gruyère. Prepare and fill the gözleme and fry in melted butter. Serve hot from the pan with a sprinkle of sea salt and a few pomegranate seeds, if you like.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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