Great method not to throw away one component. This is actually a great Chorizo and feta gozleme with tomato salad plus one of my favorites. If you are worried about the nutrient value of a number of the dishes, then don't be. Even though it might be lower in calories, though you are not receiving much nutrient value from it, it won't sustain you, and you'll just end up hungry again and eating a lot more energy than you otherwise would have. Nutrition facts tags tell you exactly what's in the meals you eat. It helps you determine if you are in possession of a vibrant diet. Each recipe we share needs to have an ingredient tag. Some recipes provide nutritional fact info. The ingredient label lists the exact number inside the area below. They're recorded for each serving as a proportion of the daily value.

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How to make Chorizo and feta gozleme with tomato salad

Yield = 4
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

Ingredients

  • 300g (2 cups) plain flour
  • 60ml (1/4 cup) extra virgin olive oil, plus extra, to drizzle
  • 100ml (1/2 cup) olive oil
  • 2 chorizo sausages, thinly sliced
  • 400g feta, crumbled
  • 1/3 cup finely chopped dill
  • 4 spring onions, thinly sliced
  • 1 1/4 cups chopped flat-leaf parsley
  • 400g tomato medley mix, (see note) roughly chopped
  • Lemon wedges, to serve

Method

  • Step 1 To make dough, sift flour with a pinch of salt into a large bowl. Make a well in the centre. Combine extra virgin olive oil and 180ml 3/4 cup) water in a small jug and pour into well. Using your hands, mix together to form a dough. Turn out onto a floured work surface and knead for 3 minutes or until smooth and elastic, adding a little more flour if necessary. Place dough in a lightly oiled bowl, cover with plastic wrap and rest for 20 minutes.
  • Step 2 Meanwhile, to make filling, heat 1 tablespoon olive oil in a large pan over medium–high heat. Add chorizos and cook, tossing, for 1 minute or until browned. Drain on paper towel. Transfer to a bowl and cool, then combine with feta, 1/4 cup dill, two-thirds of the onions and 1 cup parsley. Season with pepper.
  • Step 3 Preheat oven to 120C. Divide dough into 4 and wrap 3 with plastic wrap. Working with 1 portion at a time, roll out dough to a 5mm-thick 30cm x 38cm rectangle. Place one-quarter of filling in centre of rectangle and fold in the short ends, overlapping in the centre. Press gently to seal. Carefully turn over so the join is underneath. Fold in the unsealed sides, overlapping in the centre. Press gently to seal. Repeat with remaining dough and filling to make 4 gözleme.
  • Step 4 Heat 2 tablespoons olive oil in a large pan over medium heat. Add 2 gözleme and cook for 3 minutes each side or until golden and crisp. Transfer to a tray, cover with foil and keep warm in oven. Repeat with remaining 2 tablespoons oil and 2 gözleme.
  • Step 5 Meanwhile, to make salad, combine tomatoes and remaining dill, onions and parsley in a large bowl, drizzle with extra virgin olive oil and season.
  • Step 6 Cut each gözleme into 4, place on plates and serve with tomato salad and lemon wedges.