Wild Garlic & Goat's Cheese Gözleme

Updated at: Thu, 17 Aug 2023 11:27:08 GMT

Step 1

Mix the flour with the yeast and salt in a stand mixer fitted with the dough hook until combined.

Step 2

Make a well I'm the center of the dry ingredients. Add the yogurt, olive oil, and 100ml of cold water. Mix in low speed to combine, then knead on low speed for 5 minutes until dough is smooth and elastic. Tip out the dough onto a lightly floured work surface and shape into a ball. Lightly oil the bowl, return the dough, cover and leave to rise at room temperature for 1 hour, until doubled in size.

Step 3

While the dough is rising, toast the pine nuts in a dry frying pan over low-medium heat for 2 minutes, until golden brown, shaking the pan from time to time so that they color evenly. Tip toasted nuts into a mixing bowl and leave them to cool.

Step 4

Add the chili, spring onions, preserved lemon rind, goat cheese, and wild Garlic to the bowl of pine nuts. Season with salt and pepper and mix well with clean hands until thoroughly combined. Set aside.

Step 5

Lightly dust the work surface with flour and knead the dough briefly to knock it back. Divide it into 4 equal portions. Roll 1 portion into a 20-22cm-diameter round. Scoop a quarter of the filling onto one side of the dough and spread it out evenly to cover one half, leaving a 1cm border around the edge of the filling. Fold the dough over to cover the filling and make a half moon-shaped pastry, then crimp the edges together using your fingers to seal. Repeat to make 4 gözleme in total.

Step 6

Heat a large, dry frying pan over a low-medium heat and, one by one, cook the gözleme for 6 minutes each, turning once, until crisp and golden brown. Transfer cooked gözleme to a bard, cut in half, and serve hot.

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