WHAT YOU KNEAD
“LAHMACUN'S SPICY TOPPING IS COOLED DOWN WITH MINTED YOGHURT. IT'S THE ULTIMATE TURKISH STREET FOOD!”
TURKISH GOZLEME, BITTER GREENS, FETA
SERVES 4 AS A LIGHT MEAL
2 tbs extra virgin olive oil, plus extra to brush
50g unsalted butter
1 red onion, finely chopped
3 garlic cloves, crushed
1 tsp each toasted fennel, cumin and coriander seeds, crushed
1 bunch (300g) kale, stems removed, leaves shredded
1/2 bunch (500g) silverbeet, stems removed, leaves shredded
Zest of 2 lemons, plus juice of 1
350g tub marinated Persian or soft feta, drained, crumbled
4 large pita bread
Heat a large saucepan with oil and butter over high heat. Add the onion, garlic and spices, and cook, stirring occasionally, for 4 5 minutes until the onion begins to soften. Reduce heat to medium, add the kale and silverbeet, and cook, stirring occasionally, for 6-8 minutes until wilted. Reduce heat to low and cook, stirring occasionally, until only a little bit of moisture remains. Season to taste.
Transfer mixture to a large colander and drain, squeezing out liquid occasionally until cooled. Place mixture in
