Callaloo Gözleme

Serves: 4 | Prep time: 1 hour 30 minutes | Cook time: 15 minutes | Difficulty: Medium 

Jamaica and Turkey – two of the best countries for food, no question! 🇯🇲🇹🇷 Sharing a love for spice and high-quality ingredients, these two cuisines were destined to meet – and there is no better talent to make it happen than the highly creative Dee’s Table! 🌿

Combining a nutritious Jamaican leafy vegetable with a warm, doughy Turkish flatbread, we present to you the (possibly) world’s first… Callaloo Gözleme

Ingredients

Dough:

284g (2 cups) flour 

¼  cup olive oil

¼  cup plain yogurt

⅓  cup & 1 tablespoon water

½  teaspoon salt

Filling:

2 x 280g tins Tropical Sun Callaloo

⅔ cup (80g) Feta or Grated Cheese

1/2 red pepper, diced

1 small red onion, diced

3 garlic cloves, minced 

1 tablespoon Tropical Sun Vinegar

1 teaspoon worcestershire sauce

¼  teaspoon Tropical Sun Chilli Flakes

1 teaspoon Tropical Sun Allspice

Salt and pepper, to taste

1 tablespoon olive oil

Method

Dough:

1. Start by mixing flour and salt together in a stand mixer bowl. In a bowl or measuring jug add yogurt, olive oil and water and combine.
2. On a low setting with a dough hook attachment, slowly add the wet mixture, and bring up to a medium speed. Allow to knead in the stand mixer for 5-6 minutes till the dough is elastic and springs to touch.
3. If kneading by hand simply add the wet ingredients to the dry, mix with a wooden spoon till it comes together and then knead in the bowl for a few minutes by hand for 5-8 minutes.
4. Once kneaded it should become elastic and less sticky. Rest the dough for 1 hr, covered in plastic wrap.

Filling:

1. Rinse and drain callaloo well, and ring as much liquid out of it using a clean kitchen cloth or nut milk bag. Set aside.
2. In a frying pan heat the tablespoon of olive oil on a medium heat, saute the peppers and onion for 5-6 minutes minutes until softened. Add garlic, cook for a further minute.
3. Add the chilli flakes, Worcestershire sauce, allspice and allow to toast a little for another minute. Add the callaloo and vinegar, allow to cook for another 2-3 minutes stirring through.
4. Season with salt and pepper to taste, and set aside to cool for 15 minutes in a bowl. Once cooled, dice the block of feta cheese, and combine.

Assembly:

1. Take the ball of dough, roll into a log and cut four equal pieces.
2. On a floured surface roll the dough into a rectangle, on one half of the rectangle, add some of the filling, flatten to spread leaving a little edge in the dough.
3. Fold the sides length ways in, then take the other side of the dough, and fold in onto the filled side. Crimp to seal and set aside on a flour baking sheet.
4. Repeat till you’ve made all four of them.

Frying:

1. In a frying pan, heat a couple of tablespoons of olive oil on a medium low heat, fry gözleme one at a time.
2. Fry for 3-4 minutes on the first side, having a peak underneath so it doesn’t burn. Flip on the other side and cook for another 3-4. Repeat till they’re all cooked.
3. Slice each gözleme into four and serve with a wedge of lemon. Enjoy!