Pour profiter encore un peu de Marion et Pauline avant qu’elles ne partent de Sydney, nous nous sommes retrouvés ce week-end au coloré et joyeusement bordélique Glebe market.

Rooo, on nous aurait donc menti ?! Glebe regorge de pigeons punks !! Et nous qui croyions que le perroquet vert de Bondi était le cousin du gris parisien…

Rassasiés de délicieuses mais carrément brulantes!! Gozlemes, ces crêpes turques fourrées aux épinards et à la feta – dont la recette se trouve en bonus ci-dessous, nous voilà partis pour une promenade digestive sur les rives de Glebe, avec une super vue sur l’Anzac Bridge, le Fish Market et au loin, les gratte-ciels de Sydney…

Marion vous raconte la suite dans son post.

Yes weekend!

After a tasty lunch of Turkish Gozlemes (see recipe at bottom) at colorful, decontract Glebe Market, we enjoyed a walk together with Marion and Pauline on Glebe foreshore. Walking this loop, we’ve traversed urban, industrial and park settings, including another interesting Sydney bridge, the Anzac Bridge, and end at the famous fish market, which is a tasty spot for lunch too.

Discover more about Sydney’s Fish Market and Anzac Bridge on Marion‘s post.

Spinach & feta Gozlemes from Glebe Market:

Ingredients (Serves 4)
– 8g sachet instant dried yeast
– pinch of salt
– 1 teaspoon caster sugar
– 3 cups plain flour
– 1/3 cup olive oil (see tip)
– 100g baby spinach
– 200g feta cheese, crumbled
– lemon wedges, to serve

Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.

Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size.

Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.

Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.