Silverbeet, Haloumi & Mint Gozleme Recipe
SERVES: 6 PREP: 30min COOK: 10minPRINT CONVERSIONS
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I served this tasty gozleme as a pre-quel to our slow roasted lamb for Easter lunch. I must admit, I get a warm fuzzy feeling watching kids chow down on super greens like silverbeet, I can’t help but feel that I’ve kicked some serious parenting goals.

Speaking of goals, I’m proud to announce that I completed the 30 day Kaya Health Clubs Challenge. In a nutshell, I was challenged to visit Kaya Health Clubs 21 times in 30 days. If you haven’t done so already, you can read about my progress and yummy recipes approved by Kaya’s nutritionist Tanya Lee throughout the challenge here and here. I have never in my life done so much exercise, so consistently. Not surprisingly, I feel fantastic and combined with Tanya’s great diet advice, cardio & weight training advice from Personal Trainer Kate Bannister, and consistent butt burning workouts from the Pilates instructors, I’m going to keep up the good work.

Doing all the things I love to do exercise wise at Kaya and mixing them up, kept me motivated. The timetable is also very mummy friendly, with lots of classes to choose from just after school drop off and in the evenings. During the challenge, I did over 12 Group Reformer Pilates classes, ran on the treadmill – gradually boosting my overall run to 5K, I did Vinyasa Yoga and used the weights room. I had full intention to try the Sh’Bam dance class but the Pilates was just too good.

In my last post I announced a competition entitling the winner to a 3 month Kaya Health Clubs membership. The winner has been drawn and the lucky winner has been notified via email and by text. If you didn’t win and a kick start in exercise is what you need, go check out Kaya anyway, you’ll love it.

You'll Need

1 tbs olive oil

1 brown onion, finely diced

1 garlic clove, crushed

1 bunch silverbeet

½ bunch mint, chopped

200g haloumi, coarsely grated

sea salt and pepper

2 rounds, yufka pastry*

100g butter, melted or olive oil

1 tsp cumin seeds

½ cup greek yoghurt

1 lemon

Method

Heat a non-stick frypan with the olive oil and gently fry off the onion and garlic until soft and take off the heat.

Heat a large saucepan of water and bring it to the boil. Remove the leaves from the silverbeet (a little bit of stem is still ok). Keep the stems for another use – they are great chopped and added to a minestrone soup. Roughly chop the leaves and blanch them in the boiling water. Drain and refresh in cold water and squeeze as much water from the leaves as you can. Finely chop the silverbeet and add it to the sautéed onion and garlic. Grate the haloumi into this mix, stir through the mint and season with salt and pepper.

Cut the pastry in half into 2 half moon shapes. Divide each half moon into three triangles. Place a large spoon of mixture in the centre of each triangle and trace the border of the triangle with butter. Starting at the pointy end of the triangle fold it down to the bottom and fold in the sides, you should end up with a rough triangle fold.  It doesn’t really matter how the pastry is folded to be honest, I just think it looks nice this way. Baste the outside of the triangle with a little more butter and pan fry on a medium heat until golden and crisp on both sides.  Eat them straight from the pan with a squeeze of lemon.

*Yufka is a thick filo type pastry available from selected Middle Eastern deli’s. If you can’t find it, substitute with filo pastry and use 2 or 3 sheets on top of each other.

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