Wild Herb Gozleme

Paper-thin dough filled with spinach, nettle and fresh herbs plus a little feta, cooked on a griddle. A classic Turkish breakfast flatbread.

Ingredients

• 400 g white flour
• 220 g (1 cup) warm water
• 7 g (1 tsp) salt
• 150 g spinach
• 80 g stinging nettle (fresh)
• 60 g parsley
• 40 g dill
• 60 g green onions
• 15 g fresh mint
• 100 g white cheese (feta)
• 20 g (1½ tbsp) sunflower oil
• 40 g (3 tbsp) butter
• 2 g (1 tsp) red pepper flakes

Instructions

1. 1

   Knead the flour, 5 g of the salt and the warm water into a soft dough that does not stick. Divide into 4 balls, cover and rest for 20 minutes.

2. 2

   Pick over the nettle wearing gloves and wash it; finely chop it together with the spinach, parsley, dill, green onions and mint.

3. 3

   Rub the chopped greens with the remaining salt and squeeze out the liquid, then mix with the crumbled feta and red pepper flakes.

4. 4

   Roll each ball out very thin with a rolling pin to 40-45 cm across, spread a quarter of the filling over one half, fold the other half over and press the edges.

5. 5

   Heat a large pan or griddle over medium heat and brush lightly with sunflower oil. Cook each gozleme for 3-4 minutes per side until spotted golden.

6. 6

   Brush with melted butter, cut into pieces and serve hot.

Nutrition

Per serving