Recipe: Spinach and Feta Turkish Gozleme

Turkish Gozleme

One of the things I miss most about living in Sydney is easy access to Turkish Gozlemes! Like Thai food, Turkish food is hard to miss in Sydney. There are Turkish pide and kebab stalls scattered throughout the city, and while gozlemes are not served in every kebab stall, you can almost guarantee to find them at the weekend markets or annual festivals.

I tried my first Turkish gozleme at the Birkenhead outlet mall. CK and I had planned to go there to shop up a storm and buy heaps of clothes and shoes at a discount. We had a plan. We scoped out all of the stores ahead of time online, and knew exactly where we wanted to go and what we wanted to check out. When we arrived on the big day, I thought it would be a good idea to get a bit of food in us before starting our big shopping day. Gozleme Turkish House was the first place we stumbled upon at the food court, so we grabbed a gozleme to go. I had no idea what a gozleme was at the time, but it didn't matter, I was there to shop! The moment the savory fried pastry, filled with spinach & cheese topped with freshly squeezed lemon juice, hit my mouth, I fell in love. I kept going back for more. Each time, trying a new variant: chicken, beef, egg....until I fell into this dark food coma. My belly was so stuffed that I called off the shopping day before it even started.

And that, was the start of my love affair with Turkish gozleme.

Spinach and Feta Gozleme

I've been reminiscing about the Turkish pastry recently, so instead of waiting for my next trip back to Sydney, I decided to re-create it at home.

This recipe yields 8 servings.

Spinach and Feta Turkish Gozleme
(Adapted from Almost Bourdain)
- 3 cups of all-purpose flour
- 7g or 1 3/4 tsp of yeast
- 2 tsp salt
- 1 tsp sugar
- 1 1/4 cups of warm water
- Extra virgin olive oil

Spinach and Feta Filling
- 200g fresh spinach, chopped
- 300g of regular feta crumbled OR 150g light feta crumbled combined with 150g of partly skimmed shredded mozzarella

1. In a large bowl, combine the flour and salt. In a separate bowl, combine the yeast, sugar and warm water and lightly whisk until completely dissolved. Leave in a warm place for 10 minutes. Combine the yeast water with the flour mixture and form the dough with your hands. Knead for 5 minutes until elastic.

2. Divide the dough into 8 round balls and place them on a greased baking sheet. Cover with a clean cloth and let it stand for 15 minutes or until the dough doubles in size.

3. In another bowl, combine the cheese and chopped spinach. Mix well.

Spinach and Cheese Filling

4. On a floured surface, roll out each ball of dough into a rectangle, getting it as thin as possible without breaking it. Spoon the spinach mixture onto half of the rectangle, fold over and then press the edges to seal the gozleme.

Turkish Gozleme Dough

5. On a griddle or lightly oiled frying pan, fry the gozleme (2 minutes on each side). Cut the gozleme into 1 inch slices, squeeze fresh lemon juice over top and serve hot.

Traditional spinach and cheese gozleme uses only feta cheese. I tend to use low fat feta, which is a bit saltier than the regular feta, so to balance that out, I mix it with mozzarella cheese. I did not indicate how much filling you should put in each gozleme because it is pretty much to individual taste. Put as much or as little as you like. 

Turkish Gozleme

Blackie Brings Upscale Downtown Dining to Ottawa West with NEXT

Labneh Board
Labneh Cream Cheese with Baguette, Pickled Okra, Olives and Roasted Pepper

Blackie has ventured out to Ottawa West to bring some oomph into the Stittsville area. A rapidly developing part of the city, Stittsville is short of an upscale restaurant that isn't Italian.

Situated in the same building as the former Isaac's restaurant, NEXT is pretty far West...even for the Kanata peeps. Blackie, with partner Tim Snelling, is doing more than just bringing a nice big shiny new restaurant to Stittsville. NEXT also offers catering, banquet, meeting and take home services, and they can do it all. The dining room holds 80-seats, with an additional 4 rooms that can hold between 50-165 people.

Next, Ottawa

If you like variety, you are in luck. The menu is a bit schizophrenic. We had charcuterie, Asian, British and Lebanese all in one meal. While it was nice to try so many different types of dishes, the menu lacked a unifying element.

The Seed to Sausage charcuterie board of chorizo, lomo, salami, eggplant jam, cumin pickled onions, olives and jalapenos was a favorite.

The labneh board (title picture) with baguette, pickled okra olives and roasted peppers was a beautiful dish but it could have used a bit more labneh for the amount of bread served.

Blackie's chicken is the chef's signature dish, a westernized version of General Tao's chicken.

Charcuterie Plate
Seed to Sauasage Charcuterie Board

Blackie's Chicken
Blackie's Chicken

Ham and Cheese
British Ham and Cheese Melt

6400 Hazeldean Road
Ottawa, Ontario, Canada
Telephone: 613-836-8002

Next on Urbanspoon

Elgin's Newest Addition: El Camino, Ottawa


Chef Matthew Carmichael's latest project and Elgin's newest addition, El Camino, is looking to be a new favorite for the Elgin hipsters. Packed on a Friday night, El Camino has all the right elements for a great neighborhood hang out. It has a very casual and unpretensious feel, unlike the former restaurants Carmichael worked at: Restaurant E18hteen, Social, and Sidedoor. If you don't feel like sitting in for dinner, take out is also available, but it's cash only. For those looking for late night munchies after a night out at the bars on Elgin, both the take out window and the restaurant are open late.

Dinner can be as cheap or expensive as you want it to be. The tacos are priced very reasonably at $4-5 each, but the drinks and other dishes are priced higher. If you end up ordering an appetizer, drinks and tacos, your bill can easily shoot from $20 to $50 per person. This is not hard to do as Carmichael has created a very chill space that makes you want to stay and hang out.


There were 5 different tacos to choose from, and we tried the crispy fish, lamb and beef tongue tacos. All were topped with avocado, radish, jalapeno, and fresh cilantro. The fish tacos also had red cabbage on top and the beef tongue tacos were topped with a basil leaf. The beef tongue tacos were by far the best. The tender, seasoned beef tongue just melts in your mouth. All the ingredients were fresh and definitely worth every dollar.

My favorite dish on the 16 item menu was the crispy prawn betal leaf. It doesn't look like much but the flavor combination was out of this world. The flavor of the chopped prawn went perfectly with the peppery betal leaves. I would eat it everyday if I could.

Fish, Lamb and Beef Tongue Tacos
Crispy Fish, Lamb and Beef Tongue Tacos
Crispy Shrimp Betel Leaves
Crispy Shrimp Betal Leaf

Salt and Pepper Squid
Salt and Pepper Squid with Fish Sauce

380 Elgin Street
Ottawa, Ontario, Canada
Telphone: 613-422-2800

El Camino on Urbanspoon

Recipe: Soy Ginger Buckwheat Noodle Salad

Buckwheat Noodle Salad

Buckwheat is a great food to incorporate into your diet. It is a good source of protein, anti-oxidants, iron and zinc. People with high cholesterol or high blood pressure can benefit from buckwheat as it has been linked to lowering the risk of both conditions.

Contrary to popular belief, buckwheat is not a grain, but is in fact a plant that is related to rhubarb and sorrel.

This soy ginger buckwheat noodle salad is a great way to enjoy buckwheat this summer...especially when served chilled!

This recipe yields 4 servings.

Soy Ginger Buckwheat Noodle Salad
- 8oz dried buckwheat noodles
- 1 carrot, julienned
- 1/2 red pepper, seeded and julienned
- 2 scallions, sliced into thin strips
- 250 grams or 2 cups of frozen edamame in shell

For the Sauce
- 3 Tbsp sweet soy sauce
- 3 Tbsp water
- 1 tsp of palm sugar
- 1/4 tsp of sesame oil
- 2 1/2 tsp of sherry vinegar
- 1 small nob of ginger (approx 1inch x 1inch), grated with juice
- 1 red birds eye chile, finely chopped  (optional)

1. Cook buckwheat noodles according to package instructions and then rinse with cold water.  

2. Cook the edamame as per package instructions. Discard the shell and set aside.  

3. Combine all of the ingredients for the sauce in a bowl and mix well. In another bowl, combine the buckwheat noodles, edamame, carrot, red pepper and scallions. Drizzle the sauce over top of the noodle salad and mix until sauce is evenly distributed. Serve immediately or serve chilled.

Buckwheat Noodle Salad

Recipe: Spiced Breakfast Berry Shake

Spiced Berry Breakfast Shake
As you can see, I've been into my shakes lately. I find that it is the easiest way to get all the good stuff your body needs, all in one go. Eating healthy meals takes planning, and sometimes, my brain just gets tired of doing it. With the right shakes, you can substitute your meals with shakes or have it on the side to complement your meal.

This is not your regular berry fruit drink. But then again, I don't think any recipe on this site is regular. This berry shake has added spices like turmeric, cinnamon and ginger that contain added health benefits. You may be skeptical about it tasting good, but trust me, it is! Another great thing about shakes is that it's a great way to sneak in ingredients that you may not necessarily have on a regular basis. This is a great tactic for your the little kids in the family...and big kids too! The ginger may be a bit too much for some so I have listed that as optional.

Turmeric and cinnamon are considered superfoods, which simply means that it has a high nutrient content and disease-fighting agents. Turmeric, cinnamon and ginger have all been identified as cancer-fighting ingredients, along with a long list of other health benefits like its anti-inflammatory, anti-bacterial and immune-enhancing properties.

This recipe yields 1 1/4 cups.

Spiced Berry Breakfast Shake
- 1 cup of frozen mixed berries, slightly thawed
- 1 ripe banana, frozen and peeled
- 1/2 cup of almond milk
- 4-6 Tbsp of rolled oats or your favourite muesli (less will give a smoother consistency)
- 4 Brazil nuts
- 2 Tbsp of flax oil
- 1/8 tsp of cinnamon
- 1/8 tsp of turmeric
- 1 small nob of peeled ginger, approx 1 inch x 1 inch (optional)

1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.