Mumbil is a small village about 20 minutes south of Wellington. One of my Roller friends, Noreen, lives there. Noreen is the font of all knowledge and guru of everything. When I sent her a message saying ‘Where can I get a piece of squares pipe around here on a Sunday’, she told me to come on over. So I left Bill and headed to Mumbil. And camped at Noreen and Tony’s place. Tony sacrificed the legs from a wobbly trestle to give me as a winder, and even bent one piece to shape. Winner!
We sat outside enjoying the mountain view and talked the day away. Then we made Gozleme for tea, a recipe learned at a Rollers camp we’d both been on. (Thankyou, Glenda)
I share the recipe below:
Finely chop a whole heap of spinach leaves.
Chop some cooked chicken or smoked chicken (you could substitute another cooked meat here.
Crumble feta into the mix
Add a heap of Harrissa (spice) and mix.
Put that aside and make the easiest and softest dough you’ll make in your life. You’ll need SR flour and yogurt. Determine your own quantities based on how much filling you’ve chopped. The ratio is 2 dry to 1 wet. We used two cups of SR flour and one cup of greek yogurt. Mix, knead, roll thinly. Cut into squares, place filling on square, fill and seal, then dry fry in pan or on BBQ plate. Squash them flat as they cook, turn as they turn golden. Yum. Great to have leftovers cold for lunch the next day. If there are any!
This Is How I Roll 