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Sauteed leek, silverbeet and hot sopressa gozleme
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Impress at your Middle Eastern soiree with savory gozleme, perfect as a starter or side dish. Or treat your family to a delightful afternoon snack.
Ingredients:
  • 500.00 ml plain flour
  • 2.40 gm fine salt
  • 375.00 ml natural yoghurt
  • 2 leeks, white part only, thinly sliced
  • 1 bunch silverbeet, washed, roughly chopped
  • 180g tasty cheddar cheese, grated
  • 120g feta, crumbled
  • 12 slices hot sopressa salami
Instructions:
  • Sift the flour and salt together and transfer to the bowl of an electric mixer stand with a dough hook or a large mixing bowl if making by hand.
  • Combine the yoghurt on low speed, adding water as needed until dough forms. Knead for 5-10 minutes until smooth and pliable, ensuring the dough is easy to work with, not too sticky or dry.
  • Wrap the dough in cling film and let it rest for 30 minutes.
  • While you're waiting, prepare a pot of salted boiling water. Add the silverbeet and blanch for 3 minutes. Strain the silverbeet and gently press with paper towels to remove any excess water. Set aside for later.
  • Heat olive oil in a small frypan over low heat. Add leeks and saute gently until softened for approximately 10 minutes, being careful not to brown them. Set aside.
  • After resting, divide the dough into 6 equal balls. Roll out each ball into a thin, almost translucent circle on a lightly floured surface. Place filling ingredients (cheddar cheese, feta, leek, spinach, sopressa) on one half of the dough circle. Fold the other half of the dough over the filling, ensuring the edges are thin. Use a fork to press and seal the edges. Repeat with the rest of the dough and fillings.
  • Brush one side of the gozleme with flavorful olive oil and place it in a sizzling frypan over medium heat. As the bottom side crisps up, generously brush the top with olive oil, and gently flip it over once the bottom is beautifully golden and fully cooked. Take it out of the pan, season with a pinch of salt, and savor it warm.

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