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Grilled mini gözleme
45 m active | 1 h 51 m total
Nutrition facts per serving:
  • Energy in kcal about 135
  • Fat about 8g
  • Carbohydrates about 11g
  • Protein about 5g
This is needed
This is needed for 10 piece
  • 150 g white flour
  • 0.5 tsp cumin
  • 1 tbsp Dried peppermint leaves
  • 0.5 tsp salt
  • 1 dl water
  • 1.5 tbsp olive oil
  • 200 g baby spinach, finely chopped
  • 180 g feta, finely crumbled
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Finely crush the peppermint and cumin using a mortar, mix with the flour and salt in a bowl. Add the water and oil, knead to form a soft, smooth dough. Shape the dough into a ball, cover and leave to rest at room temperature for approx. 1 hr.
Mix the spinach, feta, oil and garlic, season.
Divide the dough into 10 portions, sprinkle a little flour on the work surface and roll out into circles approx. 1 mm thick. Spoon the filling onto one side of each circle. Brush the edges with a little water, fold the circles together into half-moon shapes. Firmly press down the edges, roll over them with the rolling pin.
Charcoal/gas/electric grill
Grill the gözleme, with the lid down, for approx. 3 mins. on each side over/on a medium heat (approx. 200 °C, wrap in foil and keep warm.

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