Gözleme
Posted January 5th, 2008 by InitialBlue
Summary
| Yield | |
|---|---|
| Source | The Guardian 2nd November 2007, taken from Moro East by Sam and Sam Clark |
| Prep Time | 3 hours |
| Recipes | Global Gourmet |
Description
Turkish stuffed griddle bread
Ingredients
- 225 g strong white flour
- 3⁄4 t sea salt
- 1⁄2 t yeast
- 150 ml tepid water
- 100 g poppy leaves and sorrel
- 100 g chard
- 50 g spring onions
- 1⁄2 t allspice
- 200 g feta
- 60 g Butter
Instructions
Flatbread dough:
Place the flour and salt in a mixing bowl. Dissolve the yeast in the water and add a little olive oil. Make a well in the flour and pour in the yeast mixture whilst mixing. Knead the dough for five minutes, then cover and leave to rise for one to two hours.
When the dough has risen, divide into 8 balls and Fill half with leaves (see below) and crumbled feta, brush edges with water, fold and seal.
Filling:
If unable to find poppy leaves, rocket, mallow or dandelion can be substituted. Wash the leave and onions. Roughly chop and mix with a little olive oil, allspice, salt and pepper.
Cooking:
Fry in butter. Wait until the first side is well browned before turning.
Notes
This hacked about and abridged recipe comes from the November 2nd 2007 issue of the Guardian which posted sample recipes from the Moro East cook book. The authors chefs of the Moro restaurant as a memorial to the Manor Gardens allotments. These 100 year old allotments are to be turned into a footpath for the 2012 Olympics. Yet another reason the UK really doesn't need the 2012 Olympics...
ingredients of mystery
I haven't the first idea where I'd get hold of either poppyseeds or sorrel!
Gutted!
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