Turkish pan-fried dumplings – Gözleme

Ingredients for 4 servings:

• 150 g flour
• 1 ½ tsp salt
• 100 ml water, lukewarm
• 300 g leaf spinach
• 150 g sheep’s cheese
• 1 bunch of parsley
• 100 ml oil for frying
• Flour for the work surface and a board

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Aegean specialty

Sift flour and salt into a bowl. Quickly mix in the warm water and knead everything into a smooth, soft dough. Form 12 balls from this dough, place them on a floured board, and cover with a damp cloth. Let rest for about 30 minutes. Meanwhile, sort the spinach, trim the leaves, wash them thoroughly, drain them, and cut them into thin strips. Finely mash the feta cheese in a deep plate with a fork. Wash the parsley and shake it dry, finely chop the leaves, and mix them into the cheese. Add the spinach and mix everything well. On a well-floured work surface, roll out the dough balls into thin round sheets 20-22 cm in diameter, carefully shaking off any excess flour. Place 2 tablespoons of the cheese and spinach mixture on each sheet half. Fold the other half over the dough and press the edges down with a fork. Heat 1-2 tablespoons of oil in a pan. Fry the parcels in batches on each side over medium heat for about 5 minutes until golden brown.