Barbecued Spinach Gozleme Recipe

Posted on
Barbecued spinach gozleme cut into pieces Barbecued spinach gozleme recipe

Makes 32 Pieces 35 mins prep 16 mins cook

Barbecued spinach gozleme, spinach recipe, brought to you by Woman’s Day


Barbecued spinach gozleme

300 ml warm water
7 g sachet instant dried yeast
1 tspcaster sugar
1/2 tsp  salt
3 cups plain flour
1/3 cup olive oil
150 g baby spinach leaves, roughly chopped
200 g greek feta, crumbled
1/3 cuppine nuts, toasted
1/3 cup chopped mint
lemon wedges, to serve


Barbecued spinach gozleme

In a jug, combine water, yeast, sugar and salt. Cover and set aside for 5 minutes until frothy.

Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn onto a lightly floured surface. Knead 5 minutes until elastic. Divide dough into 4 rounds. Place on a greased baking tray. Cover with a clean tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size.

Take one round of the dough and roll into a 40cm round. Arrange one-quarter spinach over half of dough. Sprinkle with one quarter combined feta, nuts and mint. Season to taste. Fold over to enclose filling. Firmly press edges together to seal. Repeat with remaining ingredients.

Preheat barbecue plate on medium. Brush one side of each gozleme with oil. Cook each for 3-4 minutes until base is golden. Brush uncooked side with oil. Turn and cook for 3-4 minutes until golden and crisp.

Cut each into 8 squares and serve hot with lemon wedges.

Try fitting gozleme with your favourite pizza toppings, such as chargrilled marinated vegetables, sliced salami and grated tasty cheese.

Recipe by Woman’s Day

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *