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COBB COOKING IDEAS

Submitted: Sunday, Sep 05, 2004 at 15:49

Troopy Travellers (NSW)

I went to the Cobbity Markets yesterday and was watching a Turkish lady make what was called Gozleme. The only information I could get was that there was no sugar or yeast in the bread. But I came home and this morning did a search to find lots of ideas which could be incorporated for cooking when camping and of course I tried it our for lunch on my Cobb.

Those of you who cook a leg of lamb and find any left over could use it in these bread wraps. You can use the bread as a wrap or a turnover type pastry.

Another spicy recipe filling I have since found is:

l large onion chopped
3-4 cloves of garlic crushed with salt
knob of butter
225g spinach chopped
1/2 tsp of "kirmizi biber ( can be bought in Middle Eastern or Italian shops or combine sweet paprika and cayenne to taste)
pinch nutmeg
1 scant tablespoon plain flour
100-125 ml milk
3 tbls Kasar Penyniri (strong goats cheese) or strong dry cheddar, parmeasn or pecorino for substitutes
salt and freshly ground pepper.
Soften onion and garlic in butter. Add spinach, nutmeg and kirmizi biber and cook for 2-3 minutes. Stir in the flour and pour in the milk, stirring all thetime to make a smooth sauce. Beat in cheese and season. Spread this over the bread and roll up.

Gozleme (Modified)

Hope the guys are all having a great fathers day.

Carolyn


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AnswerID: 75218   Submitted: Sunday, Sep 05, 2004 at 15:54

Troopy Travellers (NSW) replied:



Modified Gozleme 2nd Attempt

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AnswerID: 75221   Submitted: Sunday, Sep 05, 2004 at 16:14

Member - Chris {Karratha} replied:

Looks like a great idea for the cobb, does the bread keep for long or does it need to be used immediately?
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AnswerID: 75223   Submitted: Sunday, Sep 05, 2004 at 16:25

Troopy Travellers (NSW) replied:

Ha ha Chris you got me there, I only saw it yesterday and tried it today. Its so simple and not time consuming, and needs only basic ingredients. I would think its something that needs to be made and used on the spot. Say if you have run out of bread or felt like a change. The lady I watched just sprinkled the cheese and spinach on the bread as it was cooking. Its not very pliable to roll as it cools and is very thin, not as thick as the lebanese flat bread you buy, but your could probably break it up and use as mock chips for a dip. Some of the info I found said "its often served with Ayran which is yogurt that is mixed with wter so that it resembles buttermilk....but is not buttermilk".

I am looking for things that fit the above, quick and easy, simple ingredients, tasty and low fat.

Carolyn

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