step by step guide to make speedy Hayden Quinn’s zucchini Turkish gozleme

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Hayden Quinn’s zucchini Turkish gozleme. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Hayden Quinn’s zucchini Turkish gozleme is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Hayden Quinn’s zucchini Turkish gozleme is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • ? cup (60ml) extra virgin olive oil, plus extra to drizzle
  • 650g zucchini, coarsely grated
  • 2 garlic cloves, crushed
  • 1 tsp chilli flakes, plus extra to serve
  • 80g spinach leaves, shredded
  • 200g feta, crumbled
  • 100g ricotta
  • 1 tsp ground cumin
  • 1 egg, lightly beaten
  • 1/2 bunch flat-leaf parsley, leaves chopped
  • Zest of 1 lemon, plus extra lemon wedges to serve
  • 4 large soft wholegrain flour tortillas
  • Yoghurt, to serve
  • Chopped red and green chillies, to serve
  • Micro coriander (or coriander), to serve

Method

  • Step 1
    Place the zucchini in a piece of muslin or clean Chux and squeeze to remove excess liquid. Heat 2 tbs oil in a frypan over medium heat. Add the zucchini, garlic, chilli flakes and spinach and cook for 2-3 minutes until softened. Season and set aside to cool slightly.
  • Step 2
    Combine the feta, ricotta, cumin, egg, parsley and zest in a bowl. Season. Add the zucchini mixture. Wipe the frypan clean then place over medium-high heat with 1 tsp oil. Add one tortilla to the pan. Spread a quarter of the filling over one half and fold in half to enclose. Cook for 3-4 minutes, then using a wide spatula turn and cook on the other side for a further 2-3 minutes until golden.
  • Step 3
    Repeat with remaining oil, filling and tortillas. Slice the gozleme and serve with yoghurt, lemon wedges, chillies, chilli flakes, micro coriander and a drizzle of oil.

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