Preparation

Gözleme is Turkey's answer to the filled flatbread, traditionally stuffed with spinach and cheese. But what happens when you swap in Saturday's collard greens? You get a crispy, griddle-kissed pocket that tastes like the South went on a Mediterranean vacation.

Preparation

1. Make the dough: mix flour, salt, and warm water until a soft dough forms. Knead for 5 minutes, then rest covered for 30 minutes.
2. Squeeze excess liquid from the collard greens and chop finely.
3. Mash half the white beans with pot liquor, then mix with whole beans, collards, and feta.
4. Divide dough into 4 pieces and roll each as thin as possible—almost translucent.
5. Spread the collard mixture over half of each circle, dot with small spoonfuls of pepper jelly, then fold over and seal edges.
6. Heat a large griddle or skillet over medium heat and brush with butter.
7. Cook each gözleme for 3-4 minutes per side until golden brown with some charred spots.
8. Brush with more butter while hot and sprinkle with flaky salt.
9. Cut into strips and serve immediately.

The Southern Turk twist: The hot pepper jelly melts into pockets of sweet heat that cut through the earthy greens, while the feta adds tang that plays off the pot liquor's richness. These are best eaten hot, standing over the stove, wondering why you haven't been doing this all along.