Kale and Kumquat Stuffed Gozleme Pockets

This recipe is from the Kale & Kumquat episode of A is for Apple, hosted by Robert Jewell.

Serves: 6

Ingredients

Marinade for kumquats

• 1 cup (250ml) kumquats, washed
• 1 tablespoon (15ml) lemon juice
• 1 tablespoon (15ml) red wine vinegar
• Drizzle of olive oil
• Pinch of sugar-optional if kumquats are overly tart

Kale and bacon sauté

• ½ pound (227g) thick bacon cut into 1 inch (2.5cm) pieces
• ½ cup (125ml) small dice red onion
• 2 teaspoons (10ml) minced garlic
• 4 cups (1 liter) Kale (dinosaur) tough ribs removed
• ½ of kumquats in marinade
• ¼ cup (60ml) crumbled goat cheese
• ½ cup (125ml) grated provolone cheese
• Pepper to taste

Gozleme bread

• 200 g (7 oz) Greek yogurt
• 250 g (8.5 oz) all-purpose flour
• 1 teaspoon (5ml) baking soda
• Pinch of salt
• 2 tablespoons (30ml) butter for frying

Directions

1. To marinade kumquats; slice the kumquats thin and place in a bowl.  To the bowl add the lemon juice, red wine vinegar and a drizzle of olive oil.  Let sit covered for 15 minutes. Taste and if necessary add a pinch of sugar to round out the tartness.
2. In a large sauté pan set over medium heat add the bacon.  Cook until almost crisp and golden. Drain all but 1 tablespoon (15ml) of bacon fat.
3. Add the red onion, garlic and sauté until translucent and fragrant about 1 minute. Add the kale and sauté until wilted about 1 minute.
4. Add ½ of the marinated kumquats and a splash of the marinade liquid. Reserve the extra marinated kumquats for garnish. Mix thoroughly and remove the mixture from heat, let cool.
5. Once cool add the goat and provolone cheese and season with pepper to taste.
6. To make the dough sift the flour with the baking soda and add a pinch of salt.
7. Stir in the yogurt and mix until combined.  Place dough on a lightly floured surface and knead the dough for 5 minutes.
8. Divide dough into 6 equal portions.  Roll out each portion into a 6 inch (15.2cm) round about 1/8 inch (.31cm) thickness.
9. Pour ¼ cup (60ml) of water into a small bowl.
10. Place the now cooled filling on half of the round leaving ½ inch (1.2cm) border. Dip a pastry brush (or use your finger) in water and run it along the border.
11. Fold over the remaining side to make a half moon.  Using your fingers seal the 2 sides together.
12. Use the tines of a fork to crimp the rounded sides of the package.
13. Repeat with remaining filling and dough.
14. Place a large non-stick skillet over medium low heat.  Add the butter just to melt.
15. Add 2 -3 pastries to the pan and allow to cook until golden brown on one side.  Flip and repeat.
16. Remove and serve hot.