Savory Sourdough Gözleme Bites with Smoked Salmon and Dill Yogurt

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

   ~5 min
2. 2

   Finely chop the white and light green parts of the leeks. Wash thoroughly to remove any grit.

   ~3 min
3. 3

   Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped leeks and sauté until softened, about 5-7 minutes.

   ~7 min
4. 4

   In a mixing bowl, crumble the feta cheese and grate the kashar cheese. Add the sautéed leeks, chopped fresh dill, chopped fresh parsley, the egg, remaining 1 tablespoon of olive oil, salt, and pepper. Mix well to combine.

   ~5 min
5. 5

   Trim the crusts off the sourdough bread slices. Using a rolling pin, flatten each slice slightly.

   ~3 min
6. 6

   Spoon a generous amount of the leek and cheese mixture onto one half of each flattened bread slice, leaving a small border. Fold the other half of the bread over to create a half-moon shape, pressing the edges to seal.

   ~5 min
7. 7

   Place the folded sourdough bites onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown and crispy.

   ~15 min
8. 8

   While the bites are baking, prepare the dill yogurt sauce. In a small bowl, whisk together the Greek yogurt, chopped fresh dill, and lemon juice. Season with a pinch of salt if desired.

   ~3 min
9. 9

   Once the sourdough bites are out of the oven, let them cool slightly. Top each bite with a piece of smoked salmon and a dollop of the dill yogurt sauce.

   ~2 min