The Great South African Bake Off 4 Recipe: Turkish Spinach and Cheese Street Food (Eps 6)

Written by TVSA Team from the blog BBC Lifestyle on 12 Oct 2023
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This is the recipe for the Episode 6 Technical Challenge on The Great South African Bake Off 4.

You'll find links to the recipes for the season's other episodes underneath it.

Turkish Spinach and Cheese Gozleme | Red Pepper & Walnut Dip (Turkish street food)


- Make sure you don't forget to make the one dough circle bigger than the other as described in the recipe below.

-  Seal the two pieces of dough together properly so the filling doesn't come out.
For the Gozleme Pastry
185g Flour
50 ml Olive Oil
70 ml Water 
¼ tsp. Salt
For the Spinach and Cheese Filling
50g Potato skin - 5 mm sliced, cooked, and cooled
150g Baby Spinach
1 Egg
150g Mozzarella
Onion, sauteed until golden 
50g Feta, crumbed 
50g Parmesan 
½ tsp Cracked Pepper
Zest of 1 Lemon 
For Red Pepper Walnut Sauce 
1 Red Pepper, roasted, deskinned and deseeded
½ clove Garlic, roasted 
50g Walnuts, roasted
1 slice White Bread, crusts removed
1 Lemon; Juice and Zest 
½ tsp. Smoked Paprika
1 tbsp. Fresh Dill 
3-4 tbsp Olive Oil
Salt to taste
Sea Salt and Sumac to season the Gozleme 
For Red Pepper Walnut Sauce 
Roast the red pepper, deseed and peel off the skin. 
Blitz all the ingredients, except the dill together to form a dip.
Season to taste and fold in the dill.
For Gozleme Dough  
Combine flour, oil, salt, and water in the stand mixer bowl. 
Mix for 2.5 minutes on medium high speed until a smooth pliable ball.
Cover and rest for 15 minutes.
For Spinach Cheese Filling 
Tip all the ingredients into a bowl and mix thoroughly, scrunching to wilt the spinach. Season to taste.
Assembly and Cooking 
Divide the dough in two. 
Roll out the dough thinly (3mm) into two circles, one measuring 22 cm and the other 25 cm.
Pile the spinach filling onto the larger disk, pushing right to the edge but leaving a small area clear.
Place the smaller disk on top of the spinach, ensuring that there are no air pockets.
Slightly dampen the exposed outer edge of the larger pastry disk and fold over to seal.
Sprinkle flour onto a pizza paddle (or similar) and slide the Gozleme onto it.
Heat 3 tablespoons of oil in a non-stick pan on high heat and slide the Gozleme into the pan.
Fry, lightly pressing down until a deep golden brown and crispy.
Flip over and cook until crispy.
Transfer to a chopping board, and cut six equal sized wedges.
Pile the wedges on top of each other and serve with the dip and a wedge of Lemon 

Shows in this post: The Great South African Bake Off

Channels in this post: BBC Lifestyle


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