Halloumi and Greens Gözleme with Chilli Lime Tahini
Gözleme is a traditional Turkish filled flatbread. The filling here is vegetarian but other traditional fillings are minced beef, diced lamb or seafood.
Ingredients
500 g strong flour
1 tsp dried yeast
150 g full-fat Greek yoghurt
225 g warm water
4 Tbsp olive oil
1 tsp salt
Ingredients 2
280 g leek
1 Tbsp olive oil
Ingredients 3
400 g courgette
1 Tbsp olive oil
Ingredients 4
250 g spinach
Ingredients 5
300 g halloumi
Ingredients 6
10 g mint
10 g coriander
10 g parsley
2 garlic cloves
0.25 tsp ground black pepper
0.5 tsp ground coriander
Ingredients 7
200 g full-fat Greek yoghurt
100 g tahini
10 g coriander
2 lime
2 green chillies
1 garlic clove
3 Tbsp olive oil
0.5 tsp salt
Instructions
STEP 1/10
Trim and halve the leeks lengthways.
Trim the courgettes.
Destem the herbs.
Peel and roughly chop the garlic.
Juice the limes.
Deseed and roughly chop the green chillies.
STEP 2/10
Fit the Dough tool to the food processor bowl.
STEP 3/10
Add Ingredients 1 (flour, yeast, yoghurt, water, oil, salt) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Turn the speed to 1 and process the mixture for 4 minutes.
Transfer the dough into a large bowl.
Let the dough prove for 1 hour or until doubled in size.
STEP 4/10
Clean the food processor and fit the thin slicing disc
Slice the first of Ingredients 2 (leeks) into the food processor.
Add the last of Ingredients 2 (oil) into the frying pan.
Heat over a medium heat.
Sauté for 3 minutes until softened.
Transfer the leeks out of the frying pan and set aside.
STEP 5/10
Clean the food processor and fit the thick slicing disc.
Slice the first of Ingredients 3 (courgettes) into the food processor.
Add the last of Ingredients 3 (oil) into the frying pan.
Heat over a medium heat.
Add the cut courgette into the frying pan.
Sauté for 5 minutes until softened.
Transfer the courgette out of the frying pan and set aside with the leeks.
STEP 6/10
Add Ingredients 4 (spinach) into the frying pan.
Heat over a low heat until wilted.
Transfer the spinach into a colander.
STEP 7/10
Clean the food processor and fit the coarse grating disc.
Grate Ingredients 5 (halloumi) into the food processor.
Transfer the halloumi to the leeks and courgette.
Clean the food processor and fit the knife blade.
Squeeze out the excess liquid from the spinach and place in the food processor bowl.
Pulse until coarsley chopped.
Transfer the spinach to the cooled vegetables.
STEP 8/10
Remove the knife blade and fit the mini bowl and knife blade.
Add Ingredients 6 (herbs, garlic, spices) into the mini bowl.
Pulse until everything is finely chopped.
Transfer the mixture to the vegetables and stir to combine.
Once the dough has proved place it on a clean, lightly floured surface.
Divide into 8 equal pieces and roll into balls.
Roll out the first ball into a rough circle about 20 cm across.
Spoon about 1/8 of the vegetable mixture into the middle of the circle.
Pull the edges of the dough over the filling and into the middle.
Press to seal.
Repeat with the rest of the dough and filling.
Heat a clean frying pan over a medium low heat.
Dry pan-fry each bread for 5 minutes on each side until it just begins to scorch.
STEP 9/10
Fit the blender attachment to the food processor.
Add Ingredients 7 (yoghurt, tahini, coriander, lime, chilli, garlic, oil, salt) into the blender.
Blend until a smooth sauce is formed.
Serve.
STEP 10/10
Serve each flatbread warm with some dip.
Halloumi and Greens Gözleme with Chilli Lime Tahini
Gözleme is a traditional Turkish filled flatbread. The filling here is vegetarian but other traditional fillings are minced beef, diced lamb or seafood.
Ingredients
500 g strong flour
1 tsp dried yeast
150 g full-fat Greek yoghurt
225 g warm water
4 Tbsp olive oil
1 tsp salt
Ingredients 2
280 g leek
1 Tbsp olive oil
Ingredients 3
400 g courgette
1 Tbsp olive oil
Ingredients 4
250 g spinach
Ingredients 5
300 g halloumi
Ingredients 6
10 g mint
10 g coriander
10 g parsley
2 garlic cloves
0.25 tsp ground black pepper
0.5 tsp ground coriander
Ingredients 7
200 g full-fat Greek yoghurt
100 g tahini
10 g coriander
2 lime
2 green chillies
1 garlic clove
3 Tbsp olive oil
0.5 tsp salt
Instructions
STEP 1/10
Trim and halve the leeks lengthways.
Trim the courgettes.
Destem the herbs.
Peel and roughly chop the garlic.
Juice the limes.
Deseed and roughly chop the green chillies.
STEP 2/10
Fit the Dough tool to the food processor bowl.
STEP 3/10
Add Ingredients 1 (flour, yeast, yoghurt, water, oil, salt) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Turn the speed to 1 and process the mixture for 4 minutes.
Transfer the dough into a large bowl.
Let the dough prove for 1 hour or until doubled in size.
STEP 4/10
Clean the food processor and fit the thin slicing disc
Slice the first of Ingredients 2 (leeks) into the food processor.
Add the last of Ingredients 2 (oil) into the frying pan.
Heat over a medium heat.
Sauté for 3 minutes until softened.
Transfer the leeks out of the frying pan and set aside.
STEP 5/10
Clean the food processor and fit the thick slicing disc.
Slice the first of Ingredients 3 (courgettes) into the food processor.
Add the last of Ingredients 3 (oil) into the frying pan.
Heat over a medium heat.
Add the cut courgette into the frying pan.
Sauté for 5 minutes until softened.
Transfer the courgette out of the frying pan and set aside with the leeks.
STEP 6/10
Add Ingredients 4 (spinach) into the frying pan.
Heat over a low heat until wilted.
Transfer the spinach into a colander.
STEP 7/10
Clean the food processor and fit the coarse grating disc.
Grate Ingredients 5 (halloumi) into the food processor.
Transfer the halloumi to the leeks and courgette.
Clean the food processor and fit the knife blade.
Squeeze out the excess liquid from the spinach and place in the food processor bowl.
Pulse until coarsley chopped.
Transfer the spinach to the cooled vegetables.
STEP 8/10
Remove the knife blade and fit the mini bowl and knife blade.
Add Ingredients 6 (herbs, garlic, spices) into the mini bowl.
Pulse until everything is finely chopped.
Transfer the mixture to the vegetables and stir to combine.
Once the dough has proved place it on a clean, lightly floured surface.
Divide into 8 equal pieces and roll into balls.
Roll out the first ball into a rough circle about 20 cm across.
Spoon about 1/8 of the vegetable mixture into the middle of the circle.
Pull the edges of the dough over the filling and into the middle.
Press to seal.
Repeat with the rest of the dough and filling.
Heat a clean frying pan over a medium low heat.
Dry pan-fry each bread for 5 minutes on each side until it just begins to scorch.
STEP 9/10
Fit the blender attachment to the food processor.
Add Ingredients 7 (yoghurt, tahini, coriander, lime, chilli, garlic, oil, salt) into the blender.
Blend until a smooth sauce is formed.
Serve.
STEP 10/10
Serve each flatbread warm with some dip.