2024-11-14 15:04:14
Esma uses her nene’s recipe to make a tasty filled flatbread from Türkiye.
MAKES 4 | PREP: 20 MINUTES ] REST: 30 MINUTES | COOK: 20 MINUTES
Ingredients
Dough
• 2½ cups all–purpose flour
• ½ tsp salt
• ¾ cup warm water
• ½ cup vegetable oil, plus extra for coating the dough
Spinach and cheese filling
• 8 oz raw baby spinach
• 8 oz feta cheese
• Salt and pepper to taste
Garnish
• Lemon wedges
1. Make the dough
Esma places the flour and salt in a bowl. She adds the water and oil and mixes it in with her hands until the ingredients come together. Then she pours the mixture onto the clean countertop and kneads until it forms a smooth, soft dough (approximately 3-5 minutes). She places it back in the bowl, coats it lightly with some oil, and leaves it to rest for 30 minutes.
2. Roll and fill
Esma divides the dough into 4 equal pieces. She rolls out a square as thin as she can, about 10 inches wide. She sprinkles one fourth of the spinach onto half of the square, crumbles one fourth of the feta on top, and sprinkles with some salt and pepper. She pulls the empty half of the dough over the filling and presses down on the edges to seal.
3. Cook
Esma’s dad places a large pan on medium heat and adds in a little oil to coat the surface. He helps Esma place a gözleme into the pan. He cooks it until it starts getting crispy with deep golden spots. Then he flips it and waits to see the golden spots on the other side before removing it from the pan. Esma cuts the gözleme into 6 pieces and places a lemon wedge on the side of the plate.
Illustration adapted from Ramadan on Rahma Road: A Recipe Storybook (Barefoot Books), written by Razeena Omar Gutta and Faaiza Osman, and illustrated by Atieh Sohrabi
Barefoot Books
edible FOR KIDS is created in partnership with indie, award-winning, Concord, MA-based children’s publisher, Barefoot Books. Learn more by visiting www.barefootbooks.com.
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