3 Attachment(s)
Turkish Gozleme - super easy, quick & mighty tasty - excellent panic food
Bought a frozen Gozleme for $6 from Aldi a while back. It was ok, but I figured I could make a better version for less cost. If I was to make my own flat bread then it would be even less expensive, but that's a bit of mucking around.
So I bought a couple of pack of rectangular flat bread sheets - 10 sheets all up, about 220x160mm. Had a look on the web for recipes and then made up my own for the filling, which in this case was based around the traditional Fetta & Spinach version. But, just like with pizza, you can do any damn thing you like! It is best if the filling is going to bind together when cooked, so everything gets held together - particularly if you use two sheets of bread (as I did) rather than one large one folded up with the filling inside. The only reason I didn't use large sheets folded is because there were none available. These worked out to be a total of $4 each, and the bread was exactly half of that.
Here is the bottom sheet with 200g of the filling spread on it, ready to receive the top sheet and go into the pan (no oil needed in the pan).
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This is 4 of the 5 cooling before going into the freezer.
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I vacpack most things that I freeze - they last for years that way (I grew the Silverbeet I used for these which was picked, steamed, frozen and vacpacked exactly 3 years ago :D ). Here are some frozen ones that I made last night. (that's "Cheese & Beet", not "beef").
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They have to be frozen before vacpacking otherwise the filling will get squeezed out, and they may not stay flat.
I was really happy with the result. Anybody can make these - no skills required, and they are quick too. So tasty!
Here's the recipe. It was my decision to add the yoghurt ( to bind the mixture, and because I had it on hand). The spices are my addition too.
| Silverbeet |
375 |
gram |
Finished weight, after steaming & squeezing |
| Fetta Cheese |
200 |
gram |
Crumbled or squashed |
| Mozzarella Cheese |
200 |
gram |
Shredded |
| Yoghurt |
250 |
gram |
|
| Black Pepper - cracked |
2 |
teaspoon |
|
| Sumach |
5 |
teaspoon |
|
| Chilli - dried |
5 |
teaspoon |
Mild to medium heat |
| Flat 220x160 Rectangles |
10 |
sheets |
|
| 1. After squeezing excess water from the Silverbeet, blend all the ingredients. |
| 2. Weigh the mixture - should be about 1000 grams. |
| 3. Divide mixture into 5 portions of 200g, spread a portion on a flat bread sheet, add the top sheet. |
| 4. Pan fry with no oil for about 1½-2 minutes per side (less if freezing). |
| 5. Cool, and freeze 5 per bag (wrap every second one in Go-between plastic), then vac-pack. |
If you are going to freeze them then reduce the initial cooking time - the best way to reheat them is to defrost them naturally to room temp, then nuke them for 30 seconds, and finish with a brief pan fry (dry), or a short toasting in a mini-oven.
Serve with a wedge of Lemon or Lime.
