I did a bit of exploring to discover why Turkish pancakes are raved about, and discovered they're a stuffed savoury pastry made by rolling dough out thinly, filling it, folding it repeatedly and then browning in a pan. They're addictive, filling, and best served hot with a cooling yoghurt dip. I filled mine with spinach and feta, but the possibilities are endless - try mushrooms, mashed potato, or beef and onion if you're not veggie. You can even have them for pudding with banana and Nutella.
Top tip: the proper name for these is gözleme, which comes from the Turkish word for eye. You'll know they're done when brown 'eyes' form on the dough, little golden circles letting you know your dinner's ready.
Turkish pancakes (makes 8)
You will need:
- 300g plain flour
- 1/2 tsp salt
- 250ml water
- 300g feta
- 400g spinach, chopped
- Put the flour and salt into a large bowl, make a well in the middle, and slowly mix in the water to form a slightly sticky dough. You may need to adjust the quantity of water - don't get the dough too wet. Turn out onto a floured surface and knead for 5-10 minutes until it becomes smooth and elastic. Pop back in the bowl, cover with a tea towel and leave for 15 minutes.
- Cut the dough into 8 equal pieces. Roll out the first into a circle about 20cm (8 inches) in diameter. Place the spinach and feta in the middle of the dough, then fold over the top and bottom to cover it. Then fold in the sides. Your dough should look like a delicious rectangle.
- Heat a little oil over a medium heat in a frying pan. Cook your pancake until it starts to turn golden brown, then flip it over. Brush the top with a little oil or melted butter.
- Remove from the pan and serve hot. If you're making a full batch before serving, keep them warm by layering them between pieces of greaseproof paper and placing in a very low oven.