Gruyère and spinach gözleme

Gruyère and spinach gözleme

By
From
Turquoise
Makes
12
Photographer
Lisa Cohen and William Meppem

In markets and villages, especially in the summer months, you’ll see women in traditional garb sitting cross-legged at low, broad tables rolling out large thin rounds of yufka dough. These are then stuffed and folded, oiled and cooked on a flat griddle to make gözleme, a famous Turkish snack. Hot and oozing with melted cheese, they are irresistible.

Gözleme are popular all around the country, although there can be some regional variations in the filling.

Yufka pastry requires great skill and patience to make but thankfully is available ready made from Middle Eastern food stores.

Ingredients

Quantity Ingredient
550g spinach leaves, washed
1 shallot, finely diced
1 small garlic clove, finely diced
sea salt
freshly ground white pepper
2 sheets yufka pastry
200g gruyere, finely grated
unsalted butter, melted

Method

  1. Bring a large saucepan of salted water to the boil and blanch the 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 put the shallot and garlic on top. Use a very large knife to chop and mix everything together until well combined. Season with salt and pepper.
  2. Open out a sheet of yufka pastry so you have a large round on your work surface. Use a sharp knife to cut the pastry in half, then cut each half into three equal wedges. Stack them on top of each other and trim the curved edge straight. Repeat with the other sheet of pastry so you have a total of 12 small equilateral triangles.
  3. Working with one triangle of pastry at a time, smear a generous tablespoon of the spinach mixture into the middle of the triangle, leaving a border around the edge. Top with some of the cheese, then brush a little melted butter on the triangle’s points and fold in the points to form a small enclosed triangle. Repeat until all the pastry, filling and cheese have been used.
  4. Heat a heavy non-stick frying pan over a medium heat. Brush the gözleme with a little more melted butter and fry for 2–3 minutes, turning once. Serve hot from the pan.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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