Fetta and dill gözleme

Fetta and dill gözleme

By
From
Turquoise
Makes
12
Photographer
Lisa Cohen and William Meppem

Fetta and dill is a popular filling for gözleme, but you could also use ricotta or curd cheese instead of fetta for a milder flavour.

Ingredients

Quantity Ingredient
250g fetta, grated
1 free-range egg, lightly beaten
1 shallot, finely diced
1 small garlic clove, finely diced
1/2 cup dill, chopped
sea salt
freshly ground white pepper
2 sheets yufka pastry
unsalted butter, melted

Method

  1. Mix the fetta, egg, shallot, garlic and dill in a large bowl, then season with salt and pepper.
  2. Open out a sheet of yufka pastry so you have a large round on your work surface. Use a sharp knife to cut the pastry in half, then cut each half into three equal wedges. Stack them on top of each other and trim the curved edge straight. Repeat with the other sheet of pastry so you have a total of 12 small equilateral triangles.
  3. Working with one triangle of pastry at a time, smear a generous tablespoon of the fetta mixture into the middle of the triangle, leaving a border around the edge. Brush a little melted butter on the triangle’s points, then fold in the points to form a small enclosed triangle. Repeat until all the pastry and filling have been used.
  4. Heat a heavy non-stick frying pan over a medium heat. Brush the gözleme with a little more melted butter and fry for 2–3 minutes, turning once. Serve hot from the pan.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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