Pastırma and goat’s cheese gözleme

Pastırma and goat’s cheese gözleme

By
From
Turquoise
Makes
12
Photographer
Lisa Cohen and William Meppem

Yufka pastry is available from Turkish and Middle Eastern food stores. It generally comes in large pastry rounds, which can be cut or trimmed to size and shape. Traditionally gözleme are made as rectangular parcels, but I think these triangles are more fun.

Ingredients

Quantity Ingredient
2 sheets yufka pastry
240g pastirma, very thinly sliced
220g soft goat’s cheese, crumbled
1 tablespoon dried mint
1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
unsalted butter, melted

Method

  1. 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 to total 12 small equilateral triangles.
  2. Working with one pastry triangle at a time, arrange slices of pastırma in the centre of the triangle leaving a border around the edge. Scatter on the cheese and sprinkle with a little mint, lemon zest and oil. Brush some melted butter on the triangle’s points, then fold in the points to form a small enclosed triangle. Repeat until all the pastry, pastırma, cheese, mint and oil have been used.
  3. 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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