* Exported from MasterCook *
Turkish Pastirma and Goat's Cheese Gozleme
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
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2 sheets yufka pastry -- or doubled phyllo, or puff pastry rolled thin
1/2 pound pastirma -- very thinly sliced (or deli beef pastrami)
8 ounces soft goat cheese -- crumbled
1 tablespoon dried mint
1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
melted unsalted butter
Open out a sheet of yufka pastry so you have a large round on your work surface. Use a sharp knife to cut the pastry in half, then cut each half into three equal wedges. Stack them on top of each other and trim the curved edge straight. Repeat with the other sheet of pastry to total 12 equilateral triangles.
Working with one pastry triangle at a time, arrange slices of pastirma in the center of the triangle leaving a border around the edge. Scatter on the cheese and sprinkle with a little mint, lemon zest and oil. Brush some melted butter on the triangle's points, then fold in the points to form a small enclosed triangle. Repeat until all the pastry, pastirma, cheese, mint and oil have been used.
Heat a heavy nonstick frying pan over a medium heat. Brush the gozleme with a little more melted butter and fry for 2 to 3 minutes, turning once. Serve hot from the pan.
Makes 12 turnovers.
AuthorNote: Yufka pastry is available from Turkish and Middle Eastern food stores. It generally comes in large pastry rounds, which can be cut or trimmed to size and shape. Traditionally gozleme are made as rectangular parcels, but I think these triangles are more fun.
YUFKA: Thin pastry sheets used to make sweet and savory pastries. Phyllo pastry can be used as an acceptable substitute in some recipes, but yufka pastry is increasingly available from Turkish and Middle Eastern stores.
PASTIRMA: Air-dried beef coated in a pungent, bright red paste. Similar to pastrami, it is cut into very thin slices and eaten on its own or in savory pastries. It is often fried with eggs as a popular breakfast dish.
Cuisine:
"Turkish"
Source:
"Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"12 turnovers"
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Per Serving (excluding unknown items): 147 Calories; 12g Fat (73.9% calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 317mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 26025 4368 0 0 0 0 0
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