This week my Mum sent me a text message with a photo of some tortillas that she had made from scratch from my blog post a few months ago. She was so excited, but not as excited as I was. There isn’t anything much better than teaching someone something that they then love and pass on – especially in the kitchen – it’s the BEST thing! There have been so many recipes of Gourmet Girlfriends that I have made and loved. There is something about her recipes that are just bloody brilliant. They are easy, they make sense, easy to follow, not caught up on being perfect and dead set delicious every time. They also make things that would seem out of your reach actually accessible. I’ve made home-made BREAD, GNOCCHI, and now? Homemade Gozleme. That makes me about 78% more legitimate in the kitchen than I was before. I saw her instagram feed, read her blog, and the next thing I knew I was serving them up for our lunch today much to the delight of Rob and Harper.
With the permission of Gourmet Girlfriend and of course a link back to her original recipe, I give you…
Homemade spinach and haloumi gozleme
250grams plain flour
1 cup plain greek yoghurt
Handful of spinach leaves
Olive oil spray
Combine the plain flour and yoghurt in a mixing bowl. Get your hands in there and when it’s like a dough place it on a floured bench. Give it a quick knead and then divide into smaller pieces (I cut my dough into 8 pieces I think).
Roll it out…the thinner the better. Any size will do – don’t worry about being perfect, it’s very underrated.
Get your haloumi into a hot pan and fry up until it gets that golden crisp – a few minutes either side. Sometimes haloumi I have used lets out a whole lot of liquid, if it does just wait for that to evaporate and you will get the crispy outside that is so delicious.
Use the same pan you cooked the haloumi in for the gozleme. I sprayed the frypan with oil placed the thing dough in, then literally rip the spinach leaves off. Place them on the dough, then some haloumi then flip it over like an omelette. Press down and spray the top of the dough and flip. Press down and flip again if you need to.
Cut it up into pieces and serve with a lemon wedge, or CHEEK if you are feeling fancy. GG uses black cumin seeds in her recipe because she is fancy as fuck when it comes to the kitchen. I don’t know what these are, or where to get them, but I suspect they would make this even better.
I reckon this took 10 mins to make. TEN. Flour. Yoghurt. Spinach. Cheese. Could it be any easier? Pretty healthy too. I’m not going back now…
Are you a gozleme fan? Me too! Always getting them at the markets.
How good is Gourmet Girlfriend?