Barbecued spinach gozleme recipe | LEBANESE RECIPES

Barbecued spinach gozleme cut into pieces

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

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