Up there in her stall is Aysha, a genius with a rolling pin. These paper thin crepes are probably one of the cheapest and most satisfying feeds you can get in the entire world. Washed down with a glass of ice cold Ayran with a little mint, it is an ambrosial meal. Do try, you’ll love ‘em!
Here is a fail-safe recipe given to me by Ali, our most congenial and knowledgeable host at the beautiful little villa where we stayed for those two quite blissful weeks.
200g plain yogurt
250g self-raising flour (approximately)
100g baby spinach
50g finely chopped chives
200g feta cheese, crumbled
salt and pepper
2 tablespoons olive oil
lemon wedges, to serve
Beat yogurt and salt together in a large bowl until smooth. Gradually add flour until you have a stiff dough. Tip onto a lightly floured board and gradually knead dough, incorporating any remaining flour until dough is soft and only slightly sticky. Transfer to a clean bowl and stand covered for 30 minutes.
On a floured surface, split dough into 4 equal sized round pieces. Roll each piece of dough into a circle.
Place quarter of the spinach and chives over half the circle, then sprinkle quarter of the feta over it and season. Fold dough over and press edges gently. Repeat this process with remaining dough.
Preheat a barbecue hot plate or large frying pan. Brush one side of each gözleme with olive oil and cook until base is golden. Brush top side with olive oil, turn and cook until golden.Brush with melted butter, cut into 4 and serve with lemon wedges. Heaven on a plate!
3 cups plain yogurt
3 cups water or to taste
Salt to taste
3 tb chopped fresh mint