Some like it hotter: Gozleme with sheep’s cheese and guindillas
Guindillas are slender, pale-green chillies from Spain that are pickled in vinegar (find them in jars in bigger supermarkets and online). They’re tangy, soet, spicy and perfect for cutting through rich dishes like these gozleme (stuffed flatbreads).
DIEN 4 as a snack
200g cavolo nero, leaves cut off the stalk and thickly sliced
2 eetlepel ekstra suiwer olyfolie
1 tbsp lemon juice
a pinch of dried chilli or red pepper flakes
4 wholegrain or white flatbreads
100g hard sheep’s cheese (eg, manchego), dun gesny
8 guindillas, drained on kitchen paper
- Bring a large pan of water to the boil, add the cavolo nero and cook for about 3 minutes or until just tender. Drain using a colander, press out the excess liquid using a potato masher. Place in a large bowl and toss with a tablespoon of oil, then the lemon juice, chilli or red pepper flakes and a little salt.
- Heat a large ridged griddle pan over a medium-low heat. Arrange half of the cavolo nero over one flatbread, then lay half of the cheese slices on top and top with another flatbread to encase the filling. Repeat with the remaining ingredients, then brush the outsides of the flatbreads with the remaining oil.
- Griddle each stuffed flatbread for 1½-2 minutes on each side, pressing down occasionally with a spatula, until golden and melted. Cut into thick strips and serve with the guindillas.