Zucchini Turkish gozleme

• portionen: 6 servings
• aktive zeit: 10 minutes
• gesamtzeit: 35 minutes

Zutaten

∼1.2 kg zucchini

3 garlic cloves

chilli flakes

300g spinach leaves

400g ricotta (or requesón)

150g feta

cumin

2 eggs

bunch of parsley

1 lemon

6 large tortillas

Greek yoghurt

Red chilies

Anweisungen

Cook the zucchini and the spinach. Coarsely grate 1.2 kg zucchini and squeeze to remove excess liquid. Heat some olive oil in a frypan over medium heat. Add 3 crushed garlic cloves, 2 tsp chilli flakes, the zucchini, 300g spinach, and cook until softened (∼5 minutes). Season and set aside to cool slightly.

Prepare the filling. Combine the 2 eggs, 150g ricotta, 400g feta, 2 tsp cumin, a bunch of parsley and the zest of 1lemon in a bowl. Season. Add the zucchini mixture.

Toast the gozleme. Add some oil to a frypan over medium-high heat. Add one tortilla to the pan. Spread a sixth of the filling over one half of the tortilla and fold it in half to enclose. Cook for 3-4 minutes, then using a wide spatula turn and cook on the other side for a further 2-3 minutes until golden. Repeat with remaining oil, filling and tortillas.

Serve. Slice the gozleme and serve with Greek yoghurt, lemon wedges, chilli flakes, and a drizzle of oil.