TOMATO, BASIL & SUMAC GOZLEME RECIPE
SERVES 4
2 garlic cloves, crushed
4 large thin pita breads (or tortillas)
3 tsp sumac, plus extra to serve
3 truss tomatoes, thinly sliced
1/2 bunch basil, leaves picked, a few reserved
3 cups (300g) grated mozzarella
2/3 cup (50g) grated Parmesan
1 1/2 tbs extra virgin olive oil Lemon wedges, to serve
1. Preheat oven grill to medium. Spread garlic over 2 pita breads and sprinkle with sumac. Layer tomato over breads, season, then scatter over basil and cheeses. Top each with another pita bread to form gozleme. Brush a large ovenproof fry pan with 2 tsp oil and place over medium heat. Transfer one gozleme to pan and cook on one side for 3 minutes or until crisp. Brush top with 1 tsp oil, then place under grill and cook for a further 3 minutes or until crisp and golden. Keep warm and repeat with remaining gozleme.
1. Sprinkle over extra sumac and basil leaves. Serve with lemon to squeeze over.
2 garlic cloves, crushed
4 large thin pita breads (or tortillas)
3 tsp sumac, plus extra to serve
3 truss tomatoes, thinly sliced
1/2 bunch basil, leaves picked, a few reserved
3 cups (300g) grated mozzarella
2/3 cup (50g) grated Parmesan
1 1/2 tbs extra virgin olive oil Lemon wedges, to serve
1. Preheat oven grill to medium. Spread garlic over 2 pita breads and sprinkle with sumac. Layer tomato over breads, season, then scatter over basil and cheeses. Top each with another pita bread to form gozleme. Brush a large ovenproof fry pan with 2 tsp oil and place over medium heat. Transfer one gozleme to pan and cook on one side for 3 minutes or until crisp. Brush top with 1 tsp oil, then place under grill and cook for a further 3 minutes or until crisp and golden. Keep warm and repeat with remaining gozleme.
1. Sprinkle over extra sumac and basil leaves. Serve with lemon to squeeze over.
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