So this is a great hack if you want a tasty treat based on Turkish gozleme, that staple of food markets and festivals!
I have adapted a recipe for Green Pockets from “Use it All” by the brilliant Cornersmith people, simplifying it a little for a quick make.
You can make the dough a couple of hours ahead of time and get the filling ready just prior to cooking. Or make dough and filling at the same time.
I threw this together – literally – not being that particular with my chopping and filling skills!
Great for a quick lunch or snack, or even a savoury breakfast!
1/2 tablespoon olive oil
1/2 teaspoon white vinegar
125g Greek yoghurt
190g plain flour
1/2 teaspoon bicarbonate of soda
1 1/2 cups of greens eg spinach, rocket, silver beet
1 handful soft herbs eg basil or mint
2 spring onions, white and green parts
1 garlic clove
1/2 teaspoon salt
A grind of black pepper
150g crumbled cheese eg feta, ricotta, mozzarella (I definitely recommend feta!)
1 tablespoon olive oil for frying
Lemon wedges for serving
To make dough, mix all the wet ingredients together. Stir in the flour and bicarb with a wooden spoon until you have a sticky dough. Put the dough onto a floured board and knead by hand for a few minutes until the dough is smooth. Divide the dough into 4 balls.
You can use the dough now or put in a bowl and cover with cling wrap and leave for an hour.
You could even stick in the fridge for a few hours.
To make the filling, chop all the greens, herbs, spring onions and garlic finely. Sprinkle over the salt and pepper.
Chop whatever cheeses you are using into small pieces.
When ready to make your cheat’s gozleme, take a ball and roll out into circles as thin as you can.
Spread equal amounts of cheese onto half of each circle. Then cover the half circles with all the green ingredients.
Fold the dough over the filling to make a semi circle kind of pastie shape, pinching edges together.
Heat the oil in a frying pan on a medium heat. Cook each cheat’s gozleme for about 3 minutes on each side or until brown and speckled. Pressing down the gozleme once you’ve turned them over helps to amalgamate and cook the filling inside.
Remove from the pan and serve hot with lemon wedges.