This vegetarian dinner is a real show-stopper!
For the dough:
3 1/4 cups plain flour
1 teaspoon salt
1 1/2 cups lukewarm water
1/4 cup olive oil
2 tablespoons olive oil, extra
For the filling:
2 tablespoons olive oil
1 large onion, diced
1 garlic clove, minced
1 teaspoon dried chilli flakes
4 large silverbeet leaves, stalk removed and shredded
1/4 cup pine nuts, toasted
200g haloumi, grated
Olive oil for cooking
Lemon wedges to serve
To make the dough, combine flour, salt, water and olive oil in a large bowl and stir to combine. When a dough starts to form, knead with your fist for a few minutes.
Place ball of dough on a floured bench and cut into quarters. Place on floured tray, drizzle with extra olive oil and cover with cling wrap. Rest for 15 minutes.
To make the filling, heat a large frypan and add olive oil, onion, garlic and chilli and cook over a medium heat until onion is soft and translucent.
On a floured bench, roll out one piece of dough until it is a large, thin rectangle - about 25cm by 15cm. Spoon a quarter of the onion mix in a line down the right-hand side of the dough. Top with a quarter of the silverbeet. Top with a quarter of the ricotta and a quarter of the haloumi.
Fold over the left-hand side of the dough so it’s on top of the filling. Fold all edges over and pinch closed so the gozleme is sealed. Repeat this process with other 3 gozleme.
Heat a large frypan on medium-high heat and add olive oil. Place gozleme one at a time in the frypan and cook for 5 minutes. Brush the uncooked side with olive oil and flip, cooking the other side for another 5 minutes.
Serve with lemon wedges.