Spinach and Feta Gozleme with Yufka dough

Gozleme is stuffed flatbread from Turkey that is rolled very thin. Is is a popular street food. Spinach and Turkish white cheese are commonly used as stuffing. I have a recipe for Gozleme with potato and cheese filling in this space. But that was made as part of a sourdough challenge and that flatbread was folded differently. This time I wanted to try the more popular folding technique. So here is another recipe for gozleme, this time with a spinach and feta filling.

I blanched the spinach before use. I used cilantro in place of parsley as I am not at all fond of parsley. I used crumbled feta with the greens and added no other spice or seasoning. It did not need anything else. Family loved it.

The dough is called Yufka and it is sold by the sheets in specialty stores. The sheets are large and very thin. When you eat the finished product all you can taste is the filling. I wanted to replicate that so I rolled the dough to the point of tearing. It made the transfer to the griddle tough but enhanced the taste. I added a little sourdough starter to the dough even though the gozleme dough is not necessarily leavened. It changes the texture of the dough as you can tell on the close up pictures and gives it a really nice flavor.

You will need
For the Yufka dough
2 cup whole wheat flour
1/2 tsp salt
20 gm sourdough starter 100% hydration
Water as needed

For the filling
1 large handful spinach
10 springs cilantro
1/4 cup feta cheese

In a bowl mix combine the flour and salt. Now add water a little at a time until you have a very soft dough. Cover and keep aside.

Boil water in the microwave in a measuring cup or in a pan on the stove top. Add the spinach leaves and let it rest for a few minutes. Drain the water and rinse with cold water water. Drain the water and it dry out. Chop the cilantro and add it to the bowl with the feta and dried out spinach.

Heat a griddle pan. I used a cast iron pan. Divide the dough into 8 parts. Take one portion and using a rolling pin roll it out very thin into a 7-8" disc.

Place it on the heated griddle pan.

When one side is cooked flip it over.

While the second side is cooking add the filling to half the cooked side. Using a spatula fold the bread over to form a half circle.

Flip it over and ensure both sides are cooked. Remove from heat and repeat for the remaining dough.

Enjoy!

Sourdough Feta Cheese Tutmanik / Whole Wheat Bread

The Tutmanik caught my eye when I was researching breads for the baking marathon a long time ago. I bookmarked several in languages I did not understand. Only I had them as their generic name Pogacha or flatbread. I like the concept very much and knew the flavor of feta would be loved in my house but for the longest time I did not know what it was called. I finally found out. It is called the Tutmanik. It is made with white flour and commercial yeast both of which I try not to use. So I converted the recipe to sourdough and used mostly whole wheat flour. In doing so I sacrificed the golden brown color on the finished product but I am okay with that.

As you can see the bread is shaped using stuffed layered strips of dough. Finding the right dough and stuffing recipe was a challenge. Some used a lot of oil in the dough. Some used margarine or a lot of butter in the stuffing. This is a common dish in Bulgaria and so every household has a recipe. Finally I decided to create my own based on everything I had read for a moderate hydration dough with a little oil. I used just enough butter to moisten the feta. I chose not to go to the Mediterranean store for white cheese as they usually sell it in large quantities and I needed very little. I usually feta cheese

You will need
For the dough
50 gm starter 100% hydration
5 gm oil
80 gm whole wheat flour
80 gm all purpose flour
4 gm salt
95 gm water

For the filling
1/4 cup crumpled feta cheese, adjust to taste
1 tbsp. butter

For the wash
1 tsp cornstarch
2 tbsp milk

Combine all the ingredients for the dough in a large bowl. Form a ball, it will be sticky, cover and keep aside. After half an hour moisten your hand with water and fold the dough twice. Cover and keep aside. For the next two hours fold the dough with moistened hands every half hour. The sticky dough will give way to a shiny elastic ball of dough. This is the no-knead and stretch-fold method. Bulk ferment covered for another 3-4 hours.

Place the butter at room temperature to soften it. When the dough is ready prepare the filling by combining the softened butter with the crumbled feta cheese. Keep aside until needed.

Divide the dough in three equal parts. I use a kitchen weighing scale to do this. Using a rolling pin roll out similar sized rectangles for all three parts.

Spread half the feta butter mixture on one of the flattened sheets of dough.

Place the second sheet over it matching up all the sides. Spread the remaining feta butter mixture on the top and place the third rolled out sheet over the top. Match the edges and gently roll out so they stick to each other.

Now cut strips through the three sheets of dough. I used my dough scraper. You can use a knife or a pizza cutter. Prepare the pan you wish to bake in. I used a non stick spring foam pan. If you choose no stick you may wish to place a parchment paper on the bottom. Twist one of the strips of dough without stretching it.

Place it in the center of the prepared pan rolling it around itself.

Continue with the other strips going around in growing circles.

Cover and place in the refrigerator overnight to proof. In the morning preheat the oven to 375 F. Prepare the wash with corn starch and milk. Brush the wash liberally over the dough. Bake for about 40-45 minutes or until the bread the cooked through.

Enjoy!

Olive Tapenade

Olive Tapenade, the name sounds so exotic! And the ingredient list is mouth watering. The first time I tasted it I fell in love. I had never used capers at home back then but I wanted to try the tapenade. My homemade version came out pretty good. And then I forgot all about it. A couple weeks back my daughter came home for summer. I spent a good deal of time listing all the dishes I would cook while she was home. I came across this old recipe and decided it had to go on the list.

As it happened I made sourdough crackers the day I made the Tapenade. It made the perfect spread for the crackers for an afternoon snack. I am glad I got all my pictures before I let the family eat it because there wasn't enough left for pictures!

When my daughter was little I worked hard to help her broaden her palate. Living in the US we have access to a variety of foods from all over the world, both restaurants and grocery stores. Luckily for me most Moms I interacted with were like me and that made it so much easier. Today she can appreciate a variety of tastes and foods. She is always excited to try something new and that makes it a pleasure to cook.

 You will need
6 oz Black medium olives
6 oz Green medium olives
5 tbsp. capers
1 clove garlic
2-3 sprigs flat leave parsley, I used cilantro
fresh ground black pepper

Mince the olives, capers, garlic and parsley. Combine with the other ingredients.

Update: I tried this again with a few variations and liked it even better. Added 1 6 oz. can of black and 1 6 oz. can of green medium sized pitted olives. These were minced and added to the recipe. Instead of 2 tbsp. capers I used 5 tbsp. of capers. The rest of the ingredients remained the same. This added a lot of depth to the Tapenade as the flavors of the different olives and finally the capers and garlic unfolded with each bite. I have updated the ingredient list.

Enjoy!

Green Bell Pepper Chutney

One day when I was looking up bell peppers I saw a chutney made with not red but green bell peppers. It looked amazing and I loved its texture. I was not very sure about the taste. I have a lot of recipes using red bell pepper on this space but I use green bell pepper sparingly. It is not my daughter's favorite so I usually use it with other vegetables, not as the star of the dish. But I knew I had to try this Green Bell Pepper chutney someday. Well, last week I was reading the Blogging Marathon group blogs and I saw this chutney on Nisha's space. She blogs at the Magic Saucepan and has some awesome recipes. I bookmarked it and asked Alexa (Amazon Echo) to add green bell peppers to my grocery list.

On Memorial Day, my daughter and I had to run out for some errands and when I got back it was too late to cook my planned lunch menu. I made a quick mixed vegetable rice and needed something to go with it. This bookmarked chutney seemed perfect and it was done while the rice cooked. I made one change to the original recipe. I added lime juice to it. The taste profile was perfect.

You will need
1 green bell pepper
1/4 white onion
a handful of roasted unsalted peanuts
1 tbsp. tamarind paste or pulp of a quarter sized ball of tamarind
2 dried chili peppers
salt to taste
1 tbsp. oil, I used olive oil
1 tbsp. lime juice

Tempering
1 tsp. oil, I used olive oil
1 tsp mustard seeds
1 tsp urad dal
1/2 tsp asafoetida
1 small dried red chili pepper
2-3 curry leaves, I ran out so skipped them

If using tamarind pulp, soak the tamarind in 1/4 cup warm water for about an hour. Squeeze out the pulp from the soaked tamarind and discard the seeds and skin. Keep aside.

Dice the onion and separately, roughly chop the green bell pepper. Keep aside until needed.

Heat the oil in a pan and add the tamarind and onion. Let it cook for a 4-5 minutes on medium heat until the onion is cooked. Remove the tamarind and onion from the pan and keep aside to cool. Add the dried red chili pepper and return the pan to heat for about a minute or two. Remove the chili pepper and keep it aside with the onion. Add the green bell pepper and roasted peanuts. Let them cook on medium heat for 5-6 minutes or until they change color. Turn of heat and let all the ingredients cool. When cooled grind them all together to a coarse paste. Do not leaves any chunks but do not grind it to a smooth paste. Keep aside.

Heat the oil for tempering in a small pan and add the mustard seeds and urad dal. When the seeds sizzle and urad dal starts to turn color. turn off heat. Add the asafoetida, chili pepper and the curry leaves. Let the pan cool. Add the lime juice and tempering to the dal and mix it well.

Enjoy!

Mango Salsa

It is mango season and there are a dozen Haden mangoes in the house. They are very juicy and sweet. We have had mangoes in all forms over the last few days when I realized I have never posted the mango salsa. I decided to fix that right away and made this simple mango salsa. The mango was very juicy so I left the pieces big. For a different variety of mango I would have diced finely.

I used one mango so what you see in the picture is all I got. The amount of bell pepper you need is very small. I usually have a whole lot of fresh diced vegetables in the refrigerator. So I just pulled a really small quantity to add to this salsa. You could use more than one mango and increase the amount of bell pepper accordingly.

That never made it back to the bowl. It was all gone right after I took the picture. Mid morning snack for my daughter while she was on a break form studying for her summer classes.

You will need
1 mango, diced
1 tbsp diced red bell pepper
2 tbsp. onion, diced
1/2 serano pepper, deseeded and minced
4-5 sprigs cilantro, chopped
a pinch salt

Combine all the ingredients together and let it rest for a few minutes. Salsa is ready.

Enjoy!

This is my entry for week one, day one of BM #89 for the theme Condiments on the side. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#89.

Dulce De Leche

For a long time, Dulce de leche was on my list of things to try. But I had heard of just two methods, one was to slave over a stove top for four hours and the other cooking a can of condensed milk under pressure - unopened. Neither seemed worth the effort. A few months back everything changed. I bought a new Instant pot pressure cooker right in the middle of the holiday season and joined a Facebook group of IP users. Everyone was trying Dulce de leche. This is my attempt.

I bought a pint sized mason jar and a can of Eagle brand 14 oz. condensed milk. I poured the milk in the mason jar and cooked it in the IP. Dulce de leche was ready. It was that simple. If you have an instant pot and a sweet tooth, you have to try the recipe.

You will need
1 can condensed milk (I used the 14 oz Eagle brand sweet condensed milk)
You will also need a mason jar. I used a one pint sized jar.

Wash and clean the jar. Open the can of milk and empty the contents in the jar.

Place the top on the jar, then place the lid and screw into place until you feel it resisting but not too tight. Place a trivet in the IP, I used the trivet that came with the IP. Place the jar over the trivet. Pour water around the jar until it is the same height as the milk in the jar, about half way up the jar.

Set the IP in manual mode for 35 minutes on High. NPR (natural pressure release) for 15 minutes. What that means is that you do not touch the IP until it finishes cooking and then starts counting up. You stop when it counts up to 15. Thereafter, you can release the pressure slowly by turning the value to venting. Once the pin drops and the pressure is released, open the IP and remove the jar. Careful, the jar is hot. Place the jar on the counter top to cool.

I let it cool for an hour and a half on the counter top then placed it in the refrigerator. Let it cool for a few hours. The Dulce de leche is ready!

Enjoy!

Note: If you like a thinner consistency, cook it for about 30 minutes, no more.





Enjoy!

This is my entry for week four, day three of BM #88 for the theme Bookmarked recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.

Onion Kulcha

Kulcha has been on my wishlist of recipes to try for a very long time. But for some reason I had never really made it before. My daughter was thrilled with the simplicity of the recipe and we enjoyed the Onion Kulcha a lot.

Some time back I posted recipes from a flatbread platter I recreated after being inspired at Sanaa, the restaurant in the Animal Kingdom Lodge at Disney World. I was very impressed with the custom wooden trays they served the flatbread in. It had holes cut out to place the different bowls of dips. I had decided to recreate the flavors and enjoy a meal of flatbreads at home. My platter had five different flatbreads that I served with roasted red pepper hummus and cucumber dip.

The breads in the picture above left to right are - garlic bread, spicy naan, plain naan, onion kulcha and aloo paratha. While I posted all the other breads I never got to posting the kulcha.

You will need
1 1/4 cups all purpose flour
1 tsp. salt to taste
1/2 cup yogurt
1 tsp. baking soda
1 tbsp. oil, I used olive oil

For the filling
1 onion, diced finely1 tsp. cumin coriander powder
1 tsp. or adjust to taste cayenne pepper
1/4 tsp. ajwain or ova
1/4 tsp. onion seeds (kalonji)
a couple of mints leaves, chopped

Add all the dry ingredients for the dough in a mixing bowl and combine with the wet ingredients to form a dough. Knead well, cover and keep aside to rest for about an hour.

In a separate bowl combine all the ingredients for the filling.

Heat a flat griddle on medium heat. I use cast iron. Divide the rested dough in large lemon sized portions. Flatten one portion on the palm of your hand. Add the filling.

Bring all the sides up over the filling and press together to form a ball with the filling inside.

Flatten the ball slightly in your palm and place it on a board. Using your rolling pin roll it out into a thick disc about 5-7 inches.

Place the rolled out bread on the hot griddle. Let it cook for a minutes and flip it over. Add a few drops of oil to the cooked top. After another minute flip it over again and let it sizzle with the oil. Flip over one last time for a few seconds and take it off the heat.

Enjoy!

This is my entry for week four, day two of BM #88 for the theme Bookmarked recipes.

Bubble Tea/ Boba Tea

When my daughter went to high school she used to go out for lunch with friends occasionally. Their favorite haunt sold Bubble tea. My daughter insisted it was something I would like and so the two of use went out to get some. Bubble tea is very interesting, the large tapioca pearls add a nice texture to an otherwise boring drink. As you can tell I am not a fan of tea but I like to try new things.

A few days back my daughter and I were in the Asian store looking to stock up on sauces when we walked through the tea aisle. We were looking at the large selection of green tea and wondering why I had never thought to bring my father here to pick green tea; when I spotted the tapioca pearls. I had to buy a packet and try making bubble tea at home.

I used a basic bag of tea to brew the tea, added milk and sugar and the tapioca pearls. I was happy with the results. There are so many variations of the tea available now, I think I will try the pearls with fruit juice sometime. For now here is the recipe for the pearls with milk tea

You will need
2 tbsp. tapioca pearls (cooked as per package instructions)
1 bag tea
~ 3/4 cup water
~ 1/4 cup milk
sugar as needed (the tapioca pearls are stored in sugar or honey so adjust according to taste)

Prepare tea as you normally would. In my case the last 4 ingredients go in a cup and are heated in the microwave for 1:20 secs. In a cup place the tapioca pearls. Pour the tea over the top.

Enjoy!


Note:
In summer you can add ice cubes to the tea before pouring it over the tapioca pearls.


Enjoy!

Spicy Tomato Dal

I was trying to do something a little different and came up with this recipe. There is nothing unique about this Spicy Tomato Dal, just added things I normally would not add to dal. The end result was really tasty and everyone loved it. Now this is part of my dal rotation.

Ginger garlic is not part of my everyday cooking. Dal with cumin seeds tadka usually does not have ginger garlic paste added to it. I added it as an experiment that turned out great. Onion is not part of my everyday cooking either. In fact we prefer food without onions. If you like onion, you could add it before the ginger garlic and saute until transparent.

You will need
1 cup toor dal
1 tbsp oil
1 tsp cumin seeds
1 dried red chili pepper
1 tbsp ginger garlic paste
2 tomatoes, diced
1/2 tsp asafoetida
1 tsp turmeric powder
1 tbsp garam masala, I use rasam masala
1 tsp cayenne pepper, optional
salt to taste

Pressure the toor dal with 2 cups water. Keep aside.

Heat oil in a pan. Add cumin seeds to the heated oil and let them sizzle for a couple seconds. Turn the heat down to low and add the the red chili pepper and ginger garlic paste. Saute for a couple seconds taking care it does not burn. Now add the diced tomatoes and the remaining ingredients except the dal. Add a little water if the tomatoes are not juicy. Let it cook for 4-5 minutes.

Now add the cooked dal and about 1 - 1 1/2 cups water and bring to a boil.

Simmer for a 4-5 minutes on medium-low heat. Turn off heat and serve hot with rice or poli.

Enjoy!

Mixed Dal Ambti

I usually cook for the day early in the morning. One morning a couple of weeks back I walked into the pantry for dal to get the pressure cooker going. I realized I did not have enough toor dal. So I got together a bunch of different dals and made a family favorite, Mixed Dal Ambti.

I used a little of a whole lot of different dals - toor, channa, urad, mung and masoor. Each dal on its own is very flavorful. But together it tastes really great. If you have not tried using multiple dals in one dish yet, you are missing out.

You will need
2 cups combination of dals, I used toor, channa, urad, mung and masoor
1 tomato, diced
1 handful baby kale leaves, diced
1 tbsp oil, I used olive oil
1 tsp mustard seeds
1 tsp turmeric powder
1/2 tsp asafeotida
1 tbsp rasam powder or garam masala
salt to taste
Paprika or cayenne pepper to taste

Pressure the dals in a pressure cooker. Keep aside.

Heat oil in a pan. Add the mustard seeds. When they sizzle add the asafoetida and turmeric powder. Next add the tomato, kale and the masala powder. Add 1/2 cup of water. Let it cook for about 5 minutes.

Next add the cooked dal and more water if needed. Bring to a boil and let it simmer for 4-5 minutes. Add salt and paprika and let it simmer for another minute. Turn off the heat and serve with rice or poli.

Enjoy!