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Gözleme with broccoli and feta
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 545
  • Fat about 26g
  • Carbohydrates about 56g
  • Protein about 20g
This is needed
This is needed for 8 piece
Yufka dough
  • 350 g white flour
  • 250 g wholemeal flour
  • 1.5 tsp salt
  • 0.5 tsp sugar
  • 2 tbsp olive oil
  • 150 g plain greek yoghurt
  • 2.5 dl water
Filling
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 800 g broccoli, cut into small florets, stem thinly sliced
  • 1 red chilli, deseeded, finely chopped
  • 0.5 dl vegetable bouillon
  • salt and pepper to taste
  • 80 g hazelnuts, roasted, coarsely chopped
To shape and cook the gözleme
  • 250 g feta, crumbled
  • 0.5 bunch flat-leaf parsley, roughly chopped
  • 0.5 bunch peppermint, roughly chopped
  • 0.5 organic lemon, cut into wedges
  • oil for frying
  • 150 g plain greek yoghurt
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And that's how it's done
And that's how it's done
Yufka dough
Mix the flour, salt and sugar in a bowl. Combine the yoghurt, oil and water, add to the flour and mix, knead into a smooth dough. Shape the dough into a ball, place in a bowl, cover with a damp towel. Leave to rest at room temperature for approx. 1 hr.
Filling
Heat the oil, sauté the onion and garlic. Add the broccoli and chilli, pour in the stock, simmer for approx. 10 mins. until just soft and the liquid has evaporated, season. Transfer to a bowl, mix in the hazelnuts and allow to cool slightly.
To shape and cook the gözleme
Divide the dough into 8 equal portions. On a lightly floured surface, roll the dough into thin circles approx. 2 mm thick. Cover one side of the circles with the broccoli, leaving a border of approx. 2 cm. Top with the feta, herbs and lemon zest. Brush the edges with a little water, fold the circles into semicircles, press the edges down firmly. Heat a dash of oil in a non-stick frying pan. Gently fry the gözleme (one after the other) for approx. 5 mins. on each side, remove from the pan, keep warm. Serve with the lemon wedges, yoghurt and parsley.