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Cheddar, Coriander, and Chard Gözleme
(recipe, Silvena Rowe)
Gözleme are a favorite Turkish street food, little pastries stuffed with meat, vegetables, or cheese, then fried or cooked on a griddle. We used to make them at home with a yellow cheese, known as kashkaval. It is a mild hard cheese, available in Turkish or Middle Eastern shops. Using a mild Cheddar or Gruyère as a substitute works well too.
- 2 tsp. olive oil
- 1 lb. Swiss chard leaves, well rinsed and chopped
- ¼ cup chopped fresh cilantro
- 1 red onion, grated
- 1 long red fresh chile, seeded and finely chopped
- 2 garlic cloves, minced
- 1¾ cups (7 ounces) kashkaval or mild Cheddar, shredded
- 6 filo sheets, preferably thick filo, thawed
- 5 Tbsp. clarified butter or ghee, melted
- In a large skillet, heat the olive oil and sauté the chard, cilantro, onion, chile, and garlic for 2 to 3 minutes, until the leaves have wilted. Remove from the heat and drain well, discarding the cooking juices. Cool in a glass bowl, then add the cheese.
- Stack the filo sheets and cut through the stack into 13-inch squares. Discard the trimmings. Cut diagonally from corner to cut each square into 2 triangles (12 triangles total). Cover with a damp kitchen towel.
- Working with one triangle at a time, scatter some of the chard and cheese filling into the center and brush the sides with melted butter. Fold the points of the triangle so that they overlap and enclose the filling. Brush the tops with melted butter and arrange on a platter. Repeat to make 12 pastries.
- Heat the remaining butter in a nonstick pan over medium heat. In batches, cook the gözleme in the butter for 2 to 3 minutes on each side, until golden brown.
- Serve hot or cold.