Sounds like a wonderful day all around. Wish I were there to enjoy it with you.
I never heard of a gozleme so I looked it up. Sounds delicious. Here's a recipe from the Guardian in case you want to make some for yourself:
Gözleme (Makes about 8-10)
For the dough 500g strong white bread flour 150g plain yogurt 225g water 4g dried yeast (about 1 level tsp) 5g salt olive oil for kneading
For the filling 1 large leek, diced and cooked in a little olive oil Halloumi cheese to grate for each gözleme Dried mint to sprinkle for each gözleme Turkish red pepper paste (optional - a very spicy pepper paste that can be smeared lightly onto each gözleme)
Add the flour, salt and dried yeast to a mixing bowl. I like to use an electronic scale here - measure the water and yogurt carefully on to the flour mixture. Mix with a large spoon - it will feel very wet. Cover with a tea towel and stand for 10 minutes.
Give the dough another vigorous mix in the bowl. Oil your hands and also the work surface, turn the dough out and give it a good knead with for a couple of minutes. Put the dough back in the bowl and leave for 1 hour.
When ready to cook the gözleme pull balls of dough off measuring roughly 100g and roll out on a lightly floured surface. You want the gözleme to be cardboard thin, oval shaped and roughly 9in (small pizza-like) in size.
On to one half of the oval, grate about a tablespoon of halloumi, a teaspoon of dried mint and a 2 teaspoons of the cooked leek. If using, lightly smear blobs of the pepper paste onto the dough. Fold the other half over the filling and pinch the seams of the gözleme shut.
Cook the gözleme in a dry frying pan over a moderate heat until the skin begins to blister and turn nut brown in some spots. Turn over and cook the other side of the gözleme. When ready, turn out onto a chopping board, cut into strips and serve immediately.
The recipe came from this person: • Follow Claire Thomson on Twitter or get more recipes at 5oclockapron.com.
I saw Kinky Boots on Broadway two years ago with Billie Porter as Lola. He was sensational. Then I took my daughter and her bf to see it in Melbourne in February this year. Both shows were sensational. Even her bf loved it.
Happy you had a great day. You need to see "Beautiful" if you haven't already. Saw it on Broadway and seeing it in Sydney in September with MIL and a friend. I'll let you know the dates if you want to go and I could always pick you up on the way through.
Sorry for the late reply but I have been away for a few days. Thanks for the invitation for Beautiful. It is on my list but I will have to wait a while. Lots happening over the next couple of months.
I never heard of a gozleme so I looked it up. Sounds delicious. Here's a recipe from the Guardian in case you want to make some for yourself:
Gözleme (Makes about 8-10)
For the dough
500g strong white bread flour
150g plain yogurt
225g water
4g dried yeast (about 1 level tsp)
5g salt olive oil for kneading
For the filling
1 large leek, diced and cooked in a little olive oil
Halloumi cheese to grate for each gözleme
Dried mint to sprinkle for each gözleme
Turkish red pepper paste (optional - a very spicy pepper paste that can be smeared lightly onto each gözleme)
Add the flour, salt and dried yeast to a mixing bowl.
I like to use an electronic scale here - measure the water and yogurt carefully on to the flour mixture.
Mix with a large spoon - it will feel very wet.
Cover with a tea towel and stand for 10 minutes.
Give the dough another vigorous mix in the bowl.
Oil your hands and also the work surface, turn the dough out and give it a good knead with for a couple of minutes.
Put the dough back in the bowl and leave for 1 hour.
When ready to cook the gözleme pull balls of dough off measuring roughly 100g and roll out on a lightly floured surface. You want the gözleme to be cardboard thin, oval shaped and roughly 9in (small pizza-like) in size.
On to one half of the oval, grate about a tablespoon of halloumi, a teaspoon of dried mint and a 2 teaspoons of the cooked leek. If using, lightly smear blobs of the pepper paste onto the dough. Fold the other half over the filling and pinch the seams of the gözleme shut.
Cook the gözleme in a dry frying pan over a moderate heat until the skin begins to blister and turn nut brown in some spots. Turn over and cook the other side of the gözleme. When ready, turn out onto a chopping board, cut into strips and serve immediately.
The recipe came from this person:
• Follow Claire Thomson on Twitter or get more recipes at 5oclockapron.com.
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Thanks for the recipe.
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Happy you had a great day. You need to see "Beautiful" if you haven't already. Saw it on Broadway and seeing it in Sydney in September with MIL and a friend. I'll let you know the dates if you want to go and I could always pick you up on the way through.
Reply
Thanks for the invitation for Beautiful. It is on my list but I will have to wait a while.
Lots happening over the next couple of months.
Reply
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