Halloumi, Kale, and Mint Gozleme

(Luisa Brimble)

At Australian urban markets and street fairs, a familiar aroma often imbues the air—the scent of sizzling gozleme. Gozleme is a traditional Turkish street food—these addictive flatbreads are filled with cheese and spinach (or meat), sealed, and then cooked over a griddle. They are my market favorite. My gozleme recipe is made with an extremely simple yogurt dough, which can be used as a blank canvas for any number of fillings. Melty cheeses with a green leafy veg work very well, as do pan-fried mushrooms with a fresh soft cheese, such as ricotta or chèvre. 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 just in a frying pan.

Serves 4

For the yogurt dough:

• 11 ounces Greek yogurt
• Big pinch of sea salt
• 3 cups self-rising flour (see Tip)

For the filling:

• Extra-virgin olive oil
• 1 bunch of kale, stems removed
• 1 garlic clove, finely chopped
• 9 ounces Halloumi cheese, grated
• 2 scallions, finely chopped
• Handful of mint leaves, torn
• Sea salt and black pepper
• Melted butter or extra-virgin olive oil, for brushing
• 1 lemon, cut into 4 wedges

For the dough, place the yogurt in a large bowl and stir in the salt. When combined, gradually add the flour, a few tablespoons at a time, until you have a stiff dough. Bring everything together in the bowl before turning it out onto a floured work surface. Using your hands, knead the dough until it is soft and slightly tacky. Place the dough in a lightly floured bowl, cover with a clean tea towel, and allow to stand for at least 30 minutes.

To make the filling, warm a frying pan over a medium heat. Add a drizzle of olive oil, toss in the kale and garlic, and season with a pinch of sea salt and black pepper. Cook for 2–3 minutes, until the kale is wilted. Take the pan off the heat and allow to cool. Once cool enough to handle, chop the kale leaves roughly, then add them to the grated Halloumi, scallions, and mint. Season with sea salt and black pepper and mix well to combine.

Divide the dough into four equal balls. On a floured surface, roll each ball into a 8–10-inch circle. Place some filling on one side of the circle and fold the dough over. Seal the edges with a fork (or crimp, if you feel like it!). Repeat until you have used all the dough.

Place a large frying pan over a medium–low heat. Brush both sides of the gozleme with melted butter or olive oil and cook on both sides until golden.

To serve, cut each gozleme into three slices and finish with a good squeeze of lemon juice. (I love lots of lemon on my gozleme.)

Tip

You can easily make your own self-rising flour by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Recipe reprinted with permission from “Family: New Vegetarian Comfort Food to Nourish Every Day,” by Hetty McKinnon. Published by Prestel.