Woke up this clear Saturday morning with a headache that tends to plague women of a certain age. A brisk walk and a swim failed to shift it. Lying in a darkened room likewise.
After swathing my temples in Tiger Balm and taking a last chance Voltaren, I was finally able to see through the fog. My friend Kate had sent me this Gozleme recipe and having most of the ingredients, I thought this would go some way to making me feel better.
The result was, as another friend dubbed it, “Hugs on a Plate”.
Gözleme is a savoury traditional Turkish pastry dish, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed and cooked over a grill. The name derives from the Turkish word göz meaning “compartment”, in reference to the pocket of dough in which the various toppings are sealed and cooked. Toppings can include meat, veggies or cheese.
This dough used yoghurt, which I have by the kilo given I make my own (call me Martha). I always have feta in my fridge and remarkably, the one I had on hand was Turkish. I crumbled it with pepper flakes, salt and pepper and some parsley. After grilling it, I brushed it with some melted butter.
While I have done feta from Cyprus before, I haven’t ventured down the Turkish path. Feta is a brined curd cheese traditionally made in Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. The Turkish version is called Beyaz Penir, which literally means “white cheese”.
Where my parents live in Sydney there is a large Turkish population. Every suburb has a Turkish takeaway and this recipe reminded me very much of the sights and smells of a nearby suburb called Auburn as well as a trip I took to Istanbul last year.
I devoured this one, still warm from the pan and it really was like a big hug. I am feeling better already.