Gözleme is a traditional savory Turkish flatbread, made of hand-rolled dough that are filled with various toppings, sealed, and cooked over a griddle. The name derives from the Turkish word göz, meaning “compartment”, in reference to the pocket of dough.
For the dough:
- 2 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup plain yogurt room temperature
- 1/2 cup warm water
- 1 tbs vegetable oil
- 1 small onion chopped
- 1/2 lb ground beef
- 1 tsp ground cinnamon
- 1/2 tsp turmeric
- 1 tsp crushed red pepper شطة مجروشة
- 2 tsp ground cumin
- salt and pepper to taste
- 1/2 cup green bell pepper chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 1/2 cup fresh parsley chopped
- 1/2 cup feta cheese crumbled
- 1 medium tomato seeded and chopped
- lemon wedges and olives to serve
For the dough:
- In a large bowl combine the flour and salt. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
- Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with a clean tea towel and set aside.
- To make the filling, in a medium skillet, heat the oil over medium heat, sauté onion until translucent.
- Add the ground beef to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the bell peppers, parsley, crushed red pepper, cinnamon, turmeric, cumin, salt and pepper. Add the chopped tomatoes and stir everything together and cook for another 2 minutes.
- Transfer the meat mixture to a wide dish and let cool slightly.
- Meanwhile, divide the dough into 4 equal balls. Roll each piece into a rectangle that’s about 12×10 inches.
- Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some of the crumbled feta. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
- Heat a large nonstick griddle over medium heat. Depending on the size of your griddle, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp.
- Cut each gozleme in half diagonally and serve with lemon wedges. Enjoy!
Zaatar bread … مطبق الزعتر . Is a Palestinian pastry mostly made in spring, which is the season of collecting fresh wild thyme. It is a flat bread stuffed with sautéed fresh zaatar leaves, onions and sumac and I like to add crumbled white cheese to mine. When baking these pastries my house smells phenomenal.
مطبق الزعتر الاخضر الفلسطيني
- 2 1/2 all purpose flour
- 1/2 cup whole weat flour
- 1/4 cup olive oil
- 1 tbs rapid rise yeast
- 1 tsp honey
- 2 tbs powdered milk
- 1 tsp salt
- 1 1/2 lukewarm water
- More olive oil for brushing
- 3 cups fresh green thyme (zaatar)
- 1 medium size onion diced
- 2 tbs sumac
- 1/2 tsp black pepper
- 1/2 tsp salt
- 4 tbs olive oil
- White cheese crumbled (optional)
- To make the dough: in the mixer bowl add flour, salt, powdered milk and mix to combine.Make a well in the middle and stir in the yeast and honey and 1/4 cup of the luke warm water.
- Let rest 5 minutes until the yeast mixture is frothy. Add the rest of the water with the olive oil and with the paddle hook attached to the mixer, mix for a minute.
- Replace the paddle hook with the dough hook and start kneading until a soft dough ball is obtained and the sides of the bowl are clean.
- Brush some olive oil on top of the dough and cover to rest for about 20 minutes.
- Meanwhile start preparing the Zaatar filling.
- Take off the Zaatar out of the branches and wash it for 3 times by changing the water each time until the water comes out clean.
- Get rid of excess water by squeezing the zaatar leaves between your hands.
- In a medium sized frying pan and on medium heat on the stove add olive oil and sauté the onions until translucent.
- Stir in salt, black pepper, sumac, and Zaatar .
- Sauté for a minute and transfer the Zaatar mixture to a plate to cool down.
- In a big tray that is brushed with olive oil, divide the dough into 8 equal sized balls.
- Brush a little olive oil on top of a clean surface and start rolling out each ball into very thin squares.
- Brush some olive oil on top of each square to help rolling out.
- Spread a table spoon of the thyme ( Zaatar ) mixture in the middle and top it with a tablespoon of the cheese.
- Fold dough the same way as in the picture.
- Keep repeating the same procedure with all the balls.
- Leave them aside to rest for 10 minutes. Meanwhile, preheat the oven to 400F.
- With the roller pin flatten each square to make it bigger (as shown in picture).
- In a oven tray covered with parchment paper arrange the Zaatar squares and brush the top with olive oil.
- Bake in the middle rack of the preheated oven for about 10 minutes or until golden brown.
- Arrange the Zaatar pastries in the serving plate and brush with more olive oil.
Swiss chard and lentils soup is a traditional Old Palestinian soup that is made with chard, potatoes, whole chickpeas and lots of lemon juice. What you get is a naturally gluten free vegan nutritious, delicious and satisfying meal for lunch or dinner any day of the week.
- 1 cup lentils washed
- Bunch of Swiss chard
- 1 small onion diced
- 2 small potatoes diced
- 1 cup whole cooked chickpeas drained
- 1 tsp dried coriander crushed
- 1/2 tsp cumin powder
- 1 tsp dried mint
- 1/2 tsp dried chili crushed ( optional)
- 2 tbs corn oil
- 3 cups vegetable broth
- Juice of 2 lemons
- 1 tsp dried mint
- Salt to taste
- Wash theSwiss chard really good
- Wash the lentils
- Cut the stems of the chard leaves and set them aside
- Chop the leaves roughly and the stems.
- In a medium sized pot heat the 2 tbs of oil and sauté the onion until translucent.
- Stir in the coriander, cumin and chili.
- Stir in the lentils and potatoes.
- Add the broth and let cook on a medium low heat for about 30 minutes.
- Stir in the Swiss chard and chickpeas and let cook for about 20 minutes more.
- Taste the soup to adjust the salt
- Turn off the heat and stir in the lemon juice and dried mint.
- Serve it hot with lemon wedges and toasted bread.
This a silky creamy hummus and adding spinach to it, gives it a nice vibrant hue and a ton of nutrients. It truly tastes like the classic hummus, but it’s way more fun.
- 2 cups whole chickpeas (garbanzo beans) cooked and drained from water
- 2 cups baby spinach leaves washed
- 4 tbs tahini
- Juice of 1 1/2 freshly squeezed lemon
- 1 garlic clove mashed
- 1/2 tsp salt, plus more to taste
- Water as needed
- Olive oil for topping
- Add everything but the the chickpeas to the pitcher of a blender or food processor. Pulse, until all ingredients turned into a smooth paste.
- Add the chick peas and water as needed to get things moving, until the hummus is completely smooth.
- Taste and add additional salt if desired.
- Transfer into a serving dish and drizzle with olive oil.
- Serve with pita bread
The best way to put asparagus in use when it is in season. Silky creamy vibrant soup that is easy and fast to do.
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1 onion diced
- 1 cup chicken or vegetable broth
- 1 tsp fresh lemon juice
- 2 tbs butter
- 2 tbs all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 cup milk
- 1/2 cup half n half or heavy cream
- 1 tsp worcestershire sauce
- In a large saucepan, add asparagus, diced onion, lemon juice and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. ( I like to add the lemon juice to maintain the vibrant color of the asparagus)
- Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes.
- Process the mixture in a blender to puree the vegetables. Set aside.
- In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper.
- Whisk in the remaining chicken broth and the worcestershire sauce, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree.
- Add the milk and the cream.Stir while heating the soup to serving temperature, but don’t allow it to boil. Serve immediately.