Turkish gözleme are thin, filled flatbreads. With crunchy Pak Choi and the spicy, peppery and slightly bitter note of Watercress, this quick, traditional dish gets an extra dose of freshness!
For the dough:
For the filling:
For the topping:
For the dough, knead the ingredients into a smooth dough (add a little more flour or water depending on the consistency). Divide into 6 pieces and cover with a damp cloth on a floured work surface. Let rest.
For the filling, harvest the Pak Choi from the Stir Fry Seedbars and chop finely. Crumble the feta cheese and mix everything together so that the Pak Choi and the mixture reduce in size. Season to taste with pepper and optionally salt.
Roll out each dough piece as thinly as possible on a floured work surface. Tap off excess flour. Spread about 2-3 tbsp of the filling on one half, fold with the other half and press the edge with a fork.
Heat oil in a frying pan and fry the dough pieces over medium heat for 2-4 minutes per side. Repeat for each gözleme.
Harvest the Watercress and set aside for garnish. Serve together with crumbled feta cheese and lemon wedges.
Recipe provided by Marina Jerkovic. You can find the recipe on her website.
