Recipe: Ispanakli Gozleme (Spinach-filled Anatolian Flat Bread) and Turkish Pancakes (Gozleme) for Lynn

ISPANAKLI GOZLEME
(SPINACH-FILLED ANATOLIAN FLAT BREAD)

FOR THE DOUGH:
120 g strong unbleached flour
1/2 tsp salt
1 tbsp olive oil or melted butter
60-90 ml lukewarm water
FOR THE FILLING:
1 large onion, chopped
3 to 4 cloves garlic, crushed with salt
knob of butter
225 g fresh spinach, chopped
1/2 tsp kirmizi biber*
pinch of grated nutmeg
1 scant tbsp plain flour
100 to 125 ml milk
3 tbsp grated kasar peyniri** or Parmesan
salt and freshly ground black pepper

TO PREPARE THE DOUGH:
Sift the flour with the salt into a bowl. Make a hollow in the middle and pour in the oil and water using your hands to draw flour in from the sides. Work the mixture into a dough and knead well. Divide it into 4 pieces and roll them into balls. Place on a floured surface, cover with a damp cloth, and leave them to rest for about 20 minutes.

TO PREPARE THE FILLING:
Soften the onion with the garlic in the butter. Add the spinach, nutmeg and kirmizi biber, and cook for 2-3 minutes with the lid on. Stir in the flour and pour in the milk, sitrring all the time to make a smooth sauce. Beat in the cheese, and season. Keep the mixture warm.

Now roll the balls of dough into flat rounds, 12-15 cm in diameter.

TO COOK:
Heat the griddle or sac, wipe it with a little extra oil of butter, and slap one of the flat rounds on to it. User your fingers to shift the dough about, making sure it browns and buckles. Brush the upper side with more oil or butter, and flip it over. While this second side is cooking, spread some of the spinach filling evenly over the cooked side.

TO SERVE:
Once the underside is cooked, lift the bread with its filling on to a piece of greaseproof paper and roll it up into a cone. Wrap the paper around it to make it easier to hold, and eat while hot.

*kirmizi biber A ubiquitous spice made from mild chilli peppers. It can be made at home by crushing the long dried peppers and rubbing them in oil. You can roast these oiled flakes in an oven or in a heavy-based pan over a high flame until almost black. The spice is also bought in finely ground form, which is usually hot. If you cannot get the correct kirmizi biber in Middle Easten and Italian shops, it is best to create a comfortable mixture of sweet paprika and cayenne to adapt to the recipes.

**kasar peyniri A hard, tangy cheese made from sheep's milk. A strong, dry Cheddar, Parmesan or pecorino are the best substitutes.

Adapted from Source: Classic Turkish Cookery by Ghillie Basan

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TURKISH PANCAKES (GOZLEME)

"This is another stuffed version of the phyllo. Instead of cooking it in the oven, gozlemes are cooked in a frying pan. They have less oil (depending on the method you are following) than many other versions.

You can stuff it with many different types of vegetables, or with pre-cooked ground beef if you prefer."

FOR THE DOUGH:
2 cups flour
1/2 cup yogurt
1 tsp salt
FOR THE STUFFING:
1 lb spinach
8 oz feta cheese
1 tbsp cooking oil
spices
TOPPING:
melted butter (optional)

Make a soft dough with flour, yogurt and salt. If necessary add a little water. The dough should be soft but not sticky. Cover the dough with damp cloth, and keep at room temperature for 1 1/2 to 2 hours.

Cut the spinach as if making a salad. Put it to a bowl. Crumble the feta over the bowl. Add oil and spices to the bowl and mix them.

Turn the dough over generously floured surface. Roll it to a thick stick and make pieces as big as whole walnut. Make balls from the pieces and put them onto generously floured surface. Sprinkle flour generously to the surface you are going to use to make the dough flat. Flatten the dough into a circle with using a rolling pin. Make the dough as thin as possible. (The thickness should be about 1/16-inch) If necessary sprinkle more flour.

Sprinkle about 2 tbsp stuffing onto half of the phyllo. Cover the side with stuffing with the other side and make a half moon shape. Press just a little over the stuffed side to remove air. Close the ends pressing with a fork or your finger tips.

Preheat the skillet, and place the stuffed phyllo over. Cook both of the sides well with tossing and turning the dough.

You can brush one of the sides with butter while it is still hot.

Adapted from Source: Glutton Cat