Wild Garlic & Goat's Cheese Gözleme

Gözleme are a stuffed flat bread from Turkey, here filled with creamy, sharp goat's cheese, spicy chilli and aromatic wild Garlic, all cut through with a lemon tang. The game-charger, though, is the za'atar, a mixture of woody, floral oregano, thyme and marjoram, balanced by the acidity of sunac.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Make the dough, mix the flour with the yeast and salt in a stand mixer fitted with the dough hook until combined.

Step 2

Make a well in the centre of the dry ingredients. Add the yogurt, olive oil and 100ml of cold water. Mix on low speed to combine, then knead on low speed for 5 minutes, until the dough is smooth and elastic. Tip out the dough onto a lightly floured work surface and shape it into a ball. Lightly off the bowl, return the dough, cover and leave to rise at room temperature for 1 hour, until doubled in size.

Step 3

Make the filling. While the dough is rising, toast the pine nuts in a dey frying pan over a low-medium heat for 1 minutes, until golden brown, shaking the pan from time to time so that they colour evenly. Tip the toasted nuts into a mixing bowl and leave them to cool.

Step 4

Add the chilli, spring onions, preserved lemon rind, Goat's cheese and wild garlic to the bowl of pine nuts. Season with salt and pepper and mix well with clean hands until thoroughly combined. Set aside

Step 5

Shape the dough. Lightly dust the work-surface with flour and knead the dough briefly to knock it back. Divide it into 4 equal portions. Roll 1 portion into a 20-22xm diameter round. Scoop a quarter of the filling onto one side of the dough and spread it out evenly to cover one half, leaving a 1cm border around the edge of the filling. Fold the dough over to the cover the filling and make a half moon-shaped pasty, then crimp the edges together using your fingers to seal. Repeat to make 4 gözleme in total

Step 6

Cook the gözleme. Heat a large, dry frying pan over a low-medium heat and one by one, cook the gözleme for minutes each, turning once, until crisp and golden brown. (If your pan is large enough, you may be able to cook 2 at a time.) Transfer the cooked gözleme to a board, drizzle with extra-virgin olive oil and sprinkle over the za'atar. Cut the gözleme in half and serve hot, garnished with wild garlic flowers, if available