Month: February 2021

In a bowl, put flour, salt, yogurt and olive oil.

Mix everything by hands, then add water gradually while kneading until obtain a soft and a little sticky dough (it may take about 5 minutes)

Oil your hand with olive oil, then gather the dough into a ball. Make sure that you coat it with olive oil.

Cover with kitchen towel and let rest for 20 minutes.

In meantime, prepare the filling.

Sauté the chopped onion, garlic and green onions in olive oil over medium heat. Stir constantly until the onions are translucent.

Add the chopped spinach then let cook for about 2 minutes.

Season with black pepper to taste then let cool.

Mix the Feta cheese to the cooked spinach mixture. Set aside.

Get back to the dough. Dump it on a floured working board.

Form small balls of dough or make them big if you want(if you have a big cast iron skillet).

Roll out each ball into a thin circle. Make sure to use flour so that the dough will not stick.

Put the filling in the center of the circle of dough then fold the edges (right then left, top then bottom) over the filling to form a square.

You can shape Gozleme into half circle by putting the filling in half the circle of dough then fold over the other half to cover the filling. Make sure to press on the edges with fingers to seal.

Brush the top with olive oil and place the brushed side on a heated cast iron skillet or Tajin.

Brush the top side with olive oil and cook on medium to medium low heat until both sides are golden brown (it may take 2 to 3 minutes).

Cut into pieces and enjoy.

In a saucepan over medium heat, put olive oil.

Add onion, garlic and sauté for about 2 minutes.

Add salt to taste (start with 1 teaspoon), pepper, ginger, cumin, paprika, red pepper flakes (optional) and tomato paste.

Add 1 tablespoon chopped parsley, 1 tablespoon chopped cilantro and carrots.

Add the grated tomato and the brown lentils.

Let cook for 5 minutes.

Pour Boiled water to cover the vegetables.

Bring to a boil then reduce the heat.

Simmer for about 30 minutes or until lentils are cooked.(it depends of the quality of your lentils).

Stir from time to time so that lentils will not stick to the bottom of the saucepan.

Add boiled water as needed and let cook for 2 minutes.

Adjust the seasoning and add salt (and pepper if you like) then let boil for 2 more minutes.

Add the remaining chopped parsley and cilantro.

Enjoy.