Super easy Güzlemé with levоurda

Super easy Güzlemé with levourda is for the days we have no time and we have to cook something quick for dinner and lunchbox. While going back home from work in the spring, you will easily come across fresh wild garlic (levurda). Grab a link and put on these quick gyuzlems.

If you do not want to knead the dough, use ready-made fine crusts. For 15 minutes you will have a light dinner and a portion for the Lunchbox forthe next day.

Levоurda in spring

In the spring, everything is green, light and tasty. A familiar and favorite spring and seasonal product is wild garlic or Levurda.

Wild garlic has been used for centuries to promote overall health, and an old English proverb says: “Eat leeks in March and levurda in May. And all year after that, doctors can rest.” It has been used in traditional medicine for centuries.

Nutritional value for levоurda in 100 grams:

Carbohydrates: 6,5 g,

Calories: 34 cal,

Water: 89,0 ml,

Protein: 2.4 g.

Vitamins: vitamin A, vitamin PP, vitamin B1, vitamin B6, vitamin B9

Minerals: potassium, calcium, sulfur, fluorine, manganese, iodine, copper, iron, zinc and selenium, magnesium.

Healing properties and application of levоurda

Levurda is a plant that can be consumed in a raw state, prepared differently. The whole can be used – from tubers to leaves.

Wild garlic has more health benefits than cultured garlic. That is why it is a very useful addition to the diet, promoting the general health of the body; Include it more often in your menu.

It is especially effective in reducing high blood pressure and blood cholesterol levels.

Levourda reduces stomach pain and tones digestion, so they can be used in the treatment of diarrhea, colic, indigestion and loss of appetite.

Infusion of the herb can be successfully applied to intestinal parasites and to make an enema. The herb is beneficial in the treatment of asthma, bronchitis and emphysema. The juice of it is used as a means of losing weight and can be applied externally in rheumatic and arthritic processes. Topically applied its benefit lies in the fact that it slightly irritates and stimulates blood circulation.

Güzlemé with lavоurda is really express, because it is prepared with ready-made fine pastry sheets.

Güzlemé with home made dough

If you want to make your own dough, knead a soft dough 2 cups of flour with 300 g. yogurt and 1/2 tsp salt. Transfer the dough to a greased bowl. Cover with foil and let it relax for 30 minutes.

Divide the dough into 6 equal portions. For each Güzlemé roll out the dough on a lightly floured surface up to a 20 cm circle. Sprinkle one-sixth of the spinach filling on the dough, leaving a 2 cm border. Fold the dough to form a semicircle. Pinch the edges to seal. Sprinkle with sesame seeds on top.

Heat the butter in a large frying pan over medium heat. Cook the Güzlemé in batches, for 1-2 minutes on each side or until golden brown, flattening with a spatula during cooking. Cut into parts and serve with lemon slices.

The dough is initially very hard and crumbly, but while kneading, it will become sticky and soft, allowing you to add a little more flour until it becomes smooth and elastic. You can use a variety of cheeses in this recipe, including ricotta.