Fathead Gozleme by
Ingredients
340 g grated/shredded mozzarella cheese
190 g almond meal
90 g cream cheese
2 eggs
2 tsp garlic powder
2 tsp salt
Instructions
Put mozzarella and almond meal in a bowl and mix well. Top with the cream cheese microwave for 1 minute. Mix briefly then microwave another 30 seconds. Alternatively, for those that don’t own or like to use a microwave, you can do this on the stove.
Add eggs and salt and garlic powder and mix with a spoon. The egg might seem hard to mix in but try and mix just until the egg is mostly incorporated. Then finish it off by kneading the rest in with your hand. It’s faster than mixing and you get a really even dough.
Make Fathead according to recipe, Line a baking tray with baking paper and place the Fathead on tray. Top with another sheet of baking paper and using a wooden hand roller, roll out into a rectangle using the baking tray to shape and size the Fathead. If you don’t have a hand roller you can roll it with a rolling pin between sheets of baking paper into a rectangle shape. It will still taste great but just won’t look as neat.
Peel off top layer off baking paper and lift bottom paper out of tray with Fathead on top. Line the right side of the Fathead with your silverbeet or spinach and then top with crumbled feta. It might look like a lot of spinach but it will cook down very easily. Fold over left side of Fathead dough to cover the filling, like a book. Cut into 2 halves horizontally. This will make the gozleme much easier to handle, flip and fit in the frying pan when you cook it.
Heat a frying pan over medium heat and spray with olive oil. VERY carefully lift one half of your Fathead Gozleme with both hands off the baking paper and into the pan. Spray the top of the Fathead Gozleme with more olive oil. If any bits of cheese or spinach spill out of the sides, you can just push them back in with your flip.
Allow it to cook until it is firm enough that you can lift a corner and see what it looks like underneath. If you try to lift the Fathead Gozleme before it has cooked and firmed up it will be very soft and break easily. When the bottom is firm and nicely golden brown, very carefully flip the Fathead Gozleme and cook on the other side until also firm and golden brown.
Transfer to a plate or board and cut in half. Cook the other piece of your Fathead Gozleme and then repeat the whole process with your second lot of Fathead and ingredients. Serve with lemon wedges to squeeze over.
Add eggs and salt and garlic powder and mix with a spoon. The egg might seem hard to mix in but try and mix just until the egg is mostly incorporated. Then finish it off by kneading the rest in with your hand. It’s faster than mixing and you get a really even dough.
Make Fathead according to recipe, Line a baking tray with baking paper and place the Fathead on tray. Top with another sheet of baking paper and using a wooden hand roller, roll out into a rectangle using the baking tray to shape and size the Fathead. If you don’t have a hand roller you can roll it with a rolling pin between sheets of baking paper into a rectangle shape. It will still taste great but just won’t look as neat.
Peel off top layer off baking paper and lift bottom paper out of tray with Fathead on top. Line the right side of the Fathead with your silverbeet or spinach and then top with crumbled feta. It might look like a lot of spinach but it will cook down very easily. Fold over left side of Fathead dough to cover the filling, like a book. Cut into 2 halves horizontally. This will make the gozleme much easier to handle, flip and fit in the frying pan when you cook it.
Heat a frying pan over medium heat and spray with olive oil. VERY carefully lift one half of your Fathead Gozleme with both hands off the baking paper and into the pan. Spray the top of the Fathead Gozleme with more olive oil. If any bits of cheese or spinach spill out of the sides, you can just push them back in with your flip.
Allow it to cook until it is firm enough that you can lift a corner and see what it looks like underneath. If you try to lift the Fathead Gozleme before it has cooked and firmed up it will be very soft and break easily. When the bottom is firm and nicely golden brown, very carefully flip the Fathead Gozleme and cook on the other side until also firm and golden brown.
Transfer to a plate or board and cut in half. Cook the other piece of your Fathead Gozleme and then repeat the whole process with your second lot of Fathead and ingredients. Serve with lemon wedges to squeeze over.