COBB COOKING IDEAS

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