Hot dog and doughnut stalls have been replaced by gözleme (Turkish pizza) stalls at markets. And this is not a bad thing. I love these ‘pizzas’. It would be very tricky to try your hand at making the dough yourself, but you don’t have to, not with so many exotic pre-made breads out there – including some good gluten-free ones too.
- 1 tbsp olive oil, plus extra for brushing
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 180 g (6 oz) finely shredded silverbeet (Swiss chard)
- 200 g (7 oz) feta cheese, crumbled
- 50 g (1¾ oz/½ cup) coarsely grated cheddar cheese
- ¼ tsp sweet paprika
- 4 large Greek pitta breads, about 26 cm (10½ inches) across
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the olive oil, onion, garlic, silverbeet, feta, cheddar and paprika in a bowl, mixing well.
Spread half the mixture over one pitta bread and top with another. Repeat with the remaining pitta breads and filling to make a second gözleme.
Preheat the barbecue hotplate to medium–high. Brush both sides of one gözleme with olive oil. Cook the first gözleme for 3–4 minutes on each side, or until crisp and golden, using a metal spatula to compress it. Cut into wedges and serve immediately, with lots of lemon wedges for squeezing over.
Brush both sides of the second gözleme with olive oil and cook it in the same way, while your guests eat the first.
Recipes and images from Fired Up Vegetarian by Ross Dobson, published by Murdoch Books rrp $34.99.