Qatlama with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (150g) semolina 1 cup (150g) semolina
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 cup (200g) feta cheese, crumbled 1 cup (200g) feta cheese, crumbled
• 1/4 cup (40g) sun-dried tomatoes, chopped 1/4 cup (40g) sun-dried tomatoes, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 42g (2g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina, and salt. Gradually add the warm water while mixing until a dough forms.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the crumbled feta cheese, sun-dried tomatoes, parsley, dill, olive oil, black pepper, and red pepper flakes (if using). Mix well to combine.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   Divide the dough into 4 equal portions. Take one portion and roll it out into a thin rectangle.
6. 6.
   Spread a thin layer of the feta cheese mixture evenly over the rolled-out dough, leaving a small border around the edges.
7. 7.
   Starting from one of the longer sides, tightly roll the dough into a log shape. Repeat this process with the remaining dough and filling.
8. 8.
   Take one rolled log and gently stretch it to make it longer. Fold the log in half and twist it to create a spiral shape. Repeat with the remaining logs.
9. 9.
   Place the twisted Qatlama on the prepared baking sheet and brush the tops with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving. Qatlama can be served warm or at room temperature.

Treat your ingredients with care...

• Feta cheese — Make sure to use a good quality feta cheese for the best flavor. If you prefer a milder taste, you can use a combination of feta and mozzarella cheese.
• Sun-dried tomatoes — If you don't have sun-dried tomatoes, you can substitute them with roasted red peppers for a similar flavor profile.
• Semolina — The addition of semolina gives the dough a slightly nutty flavor and a firmer texture. If you don't have semolina, you can use all-purpose flour instead.

Tips & Tricks

• To achieve a flaky texture, make sure to roll out the dough as thinly as possible.
• If the dough becomes too sticky while rolling, lightly dust it with flour.
• Experiment with different fillings such as spinach and feta, or ground meat with spices.
• Serve Qatlama with a side of yogurt or a fresh salad for a complete meal.
• Leftover Qatlama can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Qatlama as a main course accompanied by a side of yogurt or a fresh salad. It can also be cut into smaller pieces and served as an appetizer or snack.

Presentation advice

Arrange the Qatlama on a platter, garnished with fresh herbs such as parsley or dill. The twisted shape of the pastry adds visual appeal to the dish.