Good Reading : September 2009
cooking the books barbecued gözleme In My Grill, PETE EVANS implores us to try making the Turkish pastry gözleme; here’s the recipe from the book. sti m sticky. Transfer to a clean bowl and stand, covered, for 30 minutes. Preheat the barbecue hotplate to medium-high. Cook the minced beef on th the hotplate or in a frying pan with the ol chilli flakes and tomato juice and cook fo mixture is dry. Remove from the heat, pl cool and drain. On a floured surface, sp h I f you have never tried making gözleme, please, please, give them a go – they are great fun to make (well, I think so) and everyone loves them. This version is made with minced beef and finished with feta and spinach leaves and lashings of lemon juice. I have tried it with lamb, chicken, beef and vegetarian options and they all taste delicious. I’ll let you decide which is your favourite variation. serves 4 200g (7oz) plain yoghurt 250g (9oz/2 cups) self-raising flour 2 tablespoons olive oil 150g (5½oz) minced (ground) beef 1 garlic clove, minced pinch of ground cumin pinch of chilli flakes 4 tablespoons tomato juice 50g (1¾oz) baby English spinach or silverbeet 100g (3½oz) feta cheese, crumbled 50g (1¾oz) butter, melted (optional) lemon wedges, to serve Beat the yoghurt and a pinch of salt together in large bowl until smooth. Gradually stir in the flour until you have a stiff dough. Tip onto a lightly floured bench and gradually knead the dough, incorporating any remaining flour until the dough is soft and only slightly 22 goodreading ı SEPTEMBER 2009 split the dough into 4 equal balls. Roll ea in each piece of dough into a 30cm (12 inch) circle. Place a quarter of the spinach over half of each circle, sprinkle a quarter of olive oil for about 2 minutes, or until browned all over. Add the garlic, cumin, ch for a further 1 to 2 minutes or until the m place mixture in a colander and leave to co the feta over, then add a quarter of the beef mixture and season. Fold the dough over and seal the edges with a fork. Repeat with the remaining dough and ingredients. Brush one side of each gözleme with olive oil and cook on a medium barbecue hotplate until the base is golden. Brush the top side with olive oil, then turn over and cook until golden. Brush with the butter, cut into 4 pieces and serve with lemon wedges for squeezing over. Recipe and image from My Grill by Pete Evans, published by Murdoch Books, rrp $49.95.