Its a delicious collection of generational recipes of my Mum's and Grandmother's south indian cooking and my husband's moroccan foods and variations thereof. In essence it is unique!
A warm hearty soup to warm cooked in many north african homes during Ramadan and winter. I have adapted this reciped somewhat to my daughter's taste. She eats a few bowls of this soup at each meal. Rare to see her eat much
In morocco, you can squeeze a bit of fresh lemon to the soup. In Ramadan, this is eaten with fresh dates. The awesome thing about this recipe, you always end up adding things to your taste and that's how it evolves to a deliciously unique soup.
There is very little to making this soup effortlessly. Add oil and onions and braise. Once thats cooking, you can chopped each ingredient and add to the pot or chop everything ahead and just add everything but the chickpeas to the pot. Once everything starts to cook, add 2 litres of boiled water. Leave this to cook for an hour. Add chickpeas. Turn onto low heat and simmer for another hour.
Once dished into bowls add coriander leaves. Have with delicious hot bread.
4 cups of flour
1 packet of yeast
1 tbls salt
enough water to make a soft dough
1/2 kg spinach, chopped
2 large onions, chopped
300g feta cheese, crumbled
Other filling suggestions:
Cooked mince and cheese, mashed potato with onion, mashed potato with chilli, nutella and marshmallows, strawberry jam and mascapone cheese, cooked apple and cinnamon slices.
Sift flour into a big bowl, Add salt and yeast. Add water slowly until flour is soaked and a firm dough is formed. Knead well. Cover with a cloth and set aside for 1 to 2 hours until the dough has arisen.
2. Filling mixture:
Add all ingredients and mix well.
3. Gözleme prepration:
Once the dough has risen, break into tennis ball size pieces
Flatten a bit with your hand and using a rolling pin, roll into a plate size or roti size. don't stress if it looks like the map of Africa.
Add some filling onto only half of the circle. spread evenly.
close the other half over and flatten the edges. You can be creative with the edge folding
Grill both sides on a hot non stick pan
brush both sides with melted butter, this helps to soften the Gözleme.
This makes about 2 dozen Gözleme
Serving suggestion: Serve with summery salsa or with yoghurt and cucumber.