Haloumi, kale and mint gozleme

Name: Haloumi, kale and mint gozleme recipe
Yield: 4
Ingredients: 20.00 ml extra virgin olive oil, plus extra to brush; 1 bunch kale, stems removed; 1 garlic clove, finely chopped; 250g haloumi, coarsely grated; 2 long green shallots, finely chopped; 1/2 bunch mint, leaves picked, torn; Lemon wedges, to serve; 300g Greek yoghurt; 375g self-raising flour

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https://healthimprovements.info/recipes/haloumi-kale-mint-gozleme/e22prtoz — Haloumi, kale and mint gozleme

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by Hetty Lui McKinnon

Hetty Lui McKinnon, Chef

Aug 11, 2018

“At Australian urban markets and street fairs, you can’t miss the scent of sizzling gozleme, a traditional Turkish street food. These addictive flatbreads are filled with cheese and spinach (or meat), sealed and then cooked over a griddle. My gozleme recipe is made with an extremely simple yoghurt dough, which can be used as a blank canvas for any number of fillings. Melty cheeses with a green leafy veg work well, as do pan-fried mushrooms with a fresh soft cheese such as ricotta or chevre. If you’re after a hearty dessert, fill gozleme with Nutella and banana or sautéed apples with salted caramel. I like to cook gozleme on the barbecue, but I’ve also made them in a sandwich press, on a stove-top griddle, or in a frypan. I love to serve them with lots of lemon juice” - Hetty McKinnon.

1 tbs extra virgin olive oil, plus extra to brush
1 bunch kale, stems removed
1 garlic clove, finely chopped
250g haloumi, coarsely grated
2 long green shallots, finely chopped
1/2 bunch mint, leaves picked, torn
Lemon wedges, to serve

Yoghurt dough

300g Greek yoghurt
2 1/2 cups (375g) self-raising flour

Method

1.

For the dough, place the yoghurt in a large bowl and stir through 1 tsp salt flakes. When combined, gradually add flour, a few tablespoons at a time, until you have a stiff dough. Turn dough out onto a lightly floured work surface and knead for 3 minutes or until soft and slightly tacky. Place the dough in a lightly floured bowl, cover with a clean tea towel and stand for 30 minutes.
2.

Meanwhile, to make the filling, heat oil in a frypan over medium heat. Add kale and garlic, and season with a pinch of salt flakes and freshly ground black pepper. Cook, stirring constantly, for 2-3 minutes or until kale is wilted. Transfer to a bowl and stand to cool. Once cool enough to handle, chop kale leaves, then return to bowl with haloumi, shallot and mint, stirring until well combined.
3.

Divide dough into 4 even balls. On a floured surface with a floured rolling pin, roll each ball into a 25cm circle. Place one-quarter filling on one side of the circle and fold over dough. Seal the edges with a floured fork. Repeat with remaining dough and filling.
4.

Place a large frypan over medium-low heat. Brush both sides of the gozleme with extra oil and, in batches, cook for 2-3 minutes each side or until golden. Cut each gozleme into three wedges and serve with lemon wedges.