adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chorizo and feta gozleme with tomato salad
Chorizo and feta gozleme with tomato salad
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Whip up a quick and refreshing summer dish to keep the holiday vibes going strong into the new year.
Ingredients:
  • 300g (2 cups) plain flour
  • 60ml (1/4 cup) extra virgin olive oil, plus extra, to drizzle
  • 100ml (1/2 cup) olive oil
  • 2 chorizo sausages, thinly sliced
  • 400g feta, crumbled
  • 82.50 ml finely chopped dill
  • 4 spring onions, thinly sliced
  • 312.50 ml chopped flat-leaf parsley
  • 400g tomato medley mix, (see note) roughly chopped
Instructions:
  • Sift flour and a pinch of salt into a large bowl. Create a well in the center. Mix extra virgin olive oil and 180ml (3/4 cup) water in a small jug, then pour into the well. Use your hands to combine and form a dough. Transfer dough to a floured surface and knead for 3 minutes until smooth. Add more flour if needed. Place dough in a lightly oiled bowl, cover with plastic wrap, and let it rest for 20 minutes.
  • In a large pan over medium-high heat, warm 1 tablespoon of olive oil. Sear chorizos for 1 minute until browned, then drain on paper towels. Allow to cool, then mix with feta, 1/4 cup dill, most of the onions, and 1 cup parsley. Season with pepper.
  • Preheat the oven to 120C. Divide the dough into 4 equal portions and cover 3 portions with plastic wrap. Roll out one portion at a time into a 5mm-thick, 30cm x 38cm rectangle. Fill the center with one-quarter of the filling, then fold the short ends in, overlapping in the middle. Gently press to seal. Flip it over so the seam is at the bottom. Fold in the open sides, overlapping in the middle, and press gently to seal. Repeat this process with the remaining dough and filling to create 4 gözlemes.
  • Warm 2 tablespoons olive oil in a large pan over medium heat. Cook 2 gözleme for 3 minutes on each side until golden and crisp. Keep warm in oven on a tray covered with foil. Repeat with the remaining 2 tablespoons oil and 2 gözleme.
  • Prepare the salad by tossing together tomatoes, remaining dill, onions, and parsley in a large bowl. Drizzle with extra virgin olive oil, season to taste, and enjoy.
  • Cut each gözleme into quarters, plate elegantly, and accompany with refreshing tomato salad and zesty lemon wedges.

Similar Recipes