Flatbreads with feta, zahtar and red pepper glue.

Katmer

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Turkish Flat Breads with potato and cheddar.

Pastry 6 November, 13:33'de eklendi

Turkish Flat Breads with potato and cheddar.

We Turks love these stuffed level breads, Gozleme. Turks have been making these stuffed level breads more than thousand of years, they are a much cherished Turkish road sustenance and a unique piece of Turkish breakfast. The pounded potato, cheddar and parsley turns out to be a delectable, consoling filling; these gozlemes are superb some tea or as a major aspect of lezze spread

Serves: 5 gozleme, sustains 6-8

Fixings

1lb./16 oz. /3 glasses plain flour

8g/1 sachet moment dried yeast

Squeeze of salt

45 ml/3 tbsp. olive oil

30 ml/2 tbsp. plain normal yogurt (ideally entire drain)

Around 260 ml/9 fl. oz. /1⅕ containers water

For the filling:

3 medium estimated potato, cooked, cleaned and pounded – around 2 ¼ glasses –

5ml/1 teaspoon Turkish red pepper chips or 2 tsp. Turkish red pepper glue (discretionary)

200gr/7 oz. Turkish white cheddar or feta cheddar, juice depleted and disintegrated.

28 gr/1 oz. /½ container slashed level leaf parsley

30 ml/2 tbsp. olive oil

Salt and ground dark pepper to taste

Nonstick dish or iron to cook the Gozleme

Directions

Consolidate around 150 ml/5 fl. oz. warm water, yeast and salt in a little bowl, blend and cover. Remain in a warm place for 5 minutes or until the point when bubbles shape at first glance.

Filter the flour into a substantial bowl. Make a well in the center and pour in the yeast blend, olive oil, yogurt and the staying (around 110 ml/4 fl. oz./½ glass) water. Utilizing your hand, attract the flour from the sides and work the blend into a batter. Ply completely to shape a delicate mixture. Gap the mixture into 8 pieces, massage them and move into balls. Place the balls on a floured surface, cover with a clammy fabric and abandon them to rest for 30 minutes, or until the point when the mixture pairs in size.

In the interim, set up the filling. Squash the cooked potatoes with a fork or a masher in a substantial bowl. Deplete the juice of the Turkish white cheddar or feta cheddar and disintegrate into the bowl. Blend in the cleaved parsley, the red pepper glue or red pepper pieces (on the off chance that you wish) and pour in the olive oil. Season with salt and crisply ground dark pepper and consolidate all well. Your filling is prepared.

On a daintily floured surface, reveal every one of the chunks of the batter with a moving pin into thin, level rounds, about 40cm/16in width. Sprinkle a little flour as you roll the batter with the goal that the mixture won’t stick. Move until the point that you accomplish a thin sheet of a level round.

Overlay the left and right sides of the batter in a path for the edges to compromise. Spread around 2 ½ – 3 tablespoons filling into the center piece of this level sheet. At that point crease the best and base edges over the filling, ensuring all the filling is securely secured. Press edges together well to seal. Rehash a similar system for whatever remains of the batter balls.

Warmth a frying pan or a non-stick skillet, and brush one side of the gozleme with a little olive oil and place on the dish to cook for around 2 – 3 minutes, or until brilliant dark colored. Brush the uncooked favor a little olive oil and after that flip it over. Cook for another 2-3 minutes, until brilliant dark colored.

Brush both cooked sides of gozleme with a little olive oil – this will keep the gozleme clammy. Cook whatever is left of the gozlemes a similar way.

You can either roll the Gozlemes to serve, or you can cut in equal parts or quarters. Ayran, Turkish yogurt drink or Turkish tea, cay would go extremely well beside Gozleme.

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