Way back when I started blogging (not
that I do too well with it, by a folder full of half-written posts),
when I started my sourdough starter, I put some in a baggie in the
freezer. There are times I don't have time to bake, and sometimes my
sourdough gets put by the wayside. Sourdough is a colony of living
animals, and they may not live forever.
This past month has been a lot of my
taste-testers being out of town and me working 12 hour days. The name
of the game has been cleaning out the freezer and pantry. I made a
mini-cheesecake (which will be posted after I perfect the recipe),
but the cookies I promised my coworkers, perfecting my sourdough
protein waffle recipe, and most meals that require effort has been
put by the wayside. So when I pulled out my sourdough starter, I let
out a yelp. Mold covered it. There was nowhere to even get a
spoonful from to re-start it. Well, that's one more thing I can get
out of the freezer, right? And while I'm at it, why don't I use
Sourdough Surprises to continue my spring cleaning?
The challenge this month was gozleme,
which is possibly best put as a Turkish quesadilla. The difference is
pretty much that the “tortilla” is raw when it's placed on the
griddle. It's supposed to be savory, with similar fillings to my
all-too-familiar perogies. Of course, there's the gray area there,
and spicy fruit seems to be big lately. So I thawed and fed my frozen
sourdough starter, grabbed an extra can of Thanksgiving's cranberry
sauce, and with just a little guidance from an easy recipe, made my
gozleme.
Sourdough Cranberry Siracha Gozleme
Adapted from Binnur's Turkish Cookbook
Serves 4
Dough:
1/2 cup Sourdough Starter
3/4 cup flour, plus more for dusting
1/2 tsp salt
Filling:
1 cup prepared cranberry sauce
1 tblsp Siracha
Mix salt and flour into a small bowl.
Slowly cut in sourdough starter, adding more flour as necessary.
Cover and set aside.
Microwave cranberry sauce in 30-second
increments until melted. Stir in Siracha.
Divide dough into 4 equal parts. Roll
each piece out thin. Divide filling among dough pieces, placing in
the center. Fold dough over filling.
In a cast iron skillet over medium-high
heat, grill each piece, starting flat side down, for about 1-1/2
minutes each side until dough begins to blister. Enjoy while warm!
The only thing I have to say is these
had quite a kick to them. I use Siracha quite a bit now (yes,
I've fallen for the craze), but it seemed stronger in these. But the
pairing worked very well. Plus, other than warm cranberry sauce
dripping out, they were compact and portable. Something (with a
different filling) that I could see taking to work for a portable and
friendly mini-meal.
And that just might keep me using the
starter this time around...
Check out our other cool gozleme!
