Monday, 15 July 2013

Salami and Ricotta Gozleme

These little darlings are made with yufka pastry. I know that sounds like a sneeze, or something you might say under your breath when you stub your toe , but no. It's a delicious, light, flaky pastry. Say it with me, "YUFKA" ... Gesundheit.

NOTE: If you can't find yufka, you can use filo.

Salami and Ricotta Gozleme
adapted from Greg and Lucy Malouf's Turquoise
Makes 12

2 sheets yufka pastry
200g salami, finely diced
200g ricotta, crumbled
1tablespoon dried mint
1 teaspoon lemon zest
2 tablespoons extra virgin olive oil
melted unsalted butter

Open out a sheet of yufka pastry so you have a large round on your work surface. Use a sharp knife to cut the pastry in half, then cut each half into three equal wedges. Stack them on top of each other and trim the curved edge straight. Repeat with the other sheet of pastry to total 12 small equilateral triangles.

Mix the salami, ricotta, mint, lemon zest and oil in a bowl.

Working with one pastry triangle at a time, arrange a spoonful of the cheese and salami mixture in the centre of the triangle leaving a border around the edge. Brush some melted butter on the triangle’s points, then fold in the points to form a small enclosed triangle, Repeat until all the pastry and filling is used up.

Heat a heavy non-stick frying pan over a medium heat . Brush the gozleme with a little more melted butter and fry for 2-3 minutes, turning once. Serve hot from the pan.


  1. Yummy - this looks like a great option for dinner this week. I would LOVE to be your dinner guest BTW!

  2. Oh YUM. Anything with salami and cheese gets my vote! Never heard of that lovely looking pastry but I like the name of it (looks even better than filo!).

  3. Hey Jessica. Wouldn't it be fun to have dinner together. Feeding people is one of my favourite things to do.

  4. Hey Laura. Salami and cheese - what a double act. I got yufka pastry at my local supermarket. If you can't find it there, you'll get it at a middle-eastern grocers or deli. It's a Turkish pastry, slightly thicker and more robust than filo. It's a little like filo and rotis love-child... in other words, utterly delicious.