If you go to any festivals or outdoor events in Australia, your chance of coming across a Turkish Gozleme stall is 100%. Yeah, right, it’s THAT common. It’s normally old Turkish ladies in a traditional white dress generously splashing oil around while flipping over the yummy thing – nice and greasy.

As there are maths times tables that people know by heart, in cooking people also follow some formulas. Spinach, for instance, is often combined with feta and salmon with cream cheese or capers. Do we follow such rules without questioning them because they are the best match or we are so accustomed to them that we simply can take a risk of, to say, mixing spinach with cream cheese? Whatever your answer is, more and more people are becoming adventurous with food theses days. On a Gordon’s TV show a few weeks ago , a grilled curry prawn dish served with chocolate dipping sauce got Gordon flying off the handle. What was wrong with the dish? It sounded alright to me. I’ve seen steak or chicken with chocolate sauce and apparently it is the most popular sauce in Mexico. So why not with prawn? I’m going to try prawns with chili chocolate sauce one day and prove Gordon wrong. *can’t wait*

You all must know by now how much I love using Lebanese bread in my cooking. It is just so so so convenient and versatile. It makes good substitutes for pizza base, pita bread, tortilla and naan. Especially, I often make kebabs by wrapping whatever I have in Lebanese bread for quick lunch – and I toast it with some cheese when I have enough time, and it is like eating pizza rolled up. The best thing about a kebab compared to a sandwich is that you can fit more in and feel like you are eating two sandwiches.

A new item that has been enjoyed by many visitors to my place is this. Ta tah~~

Spinach Feta Gozleme with Lebanese Bread

So should I call it Lebanese Gozleme?

So easy, hassle free, and SO YUMMY!

Excellent as party finger food or appetiser or tapas

Version 1:

1. Saute silverbeet or English spinach and garlic with a little bit of butter, white wine and salt&pepper-silverbeet preferred

2. Divide Lebanese bread into two layers by pulling carefully along the edge.

3. Spread cooked silverbeet and feta over the first layer and sprinkle a bit of mozzarella cheese and place the other layer on top

4. Heat a frypan without oil and toast til crispy.

Version 2:

1. Do the same as 1,2

3. Spread some hummus over the second layer – it makes Gozleme thicker and moist ,and gives middle eastern flavour

4. the same