Crispy, golden Turkish flatbreads stuffed with tasty fillings. Choose from spinach and feta, or spiced lamb.
1H 15M


Spinich and cheese filling


1.Combine flour and salt in large bowl. Gradually stir in the water; mix to a soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Return to bowl; cover.
2.To make lamb filling; heat oil in large frying pan; cook spices and garlic until fragrant. Add lamb; cook, stirring, until browned. Add undrained tomatoes; simmer about 15 minutes or until liquid is almost evaporated. Stir in parsley.
3.To make spinach and cheese filling; combine ingredients in medium bowl.
4.Divide dough into six pieces; roll each piece into (12-inch) square.
5.Divide spinach and cheese filling among dough squares, spreading filling across centre of squares; top each with equal amounts of lamb filling. Fold top and bottom edges of dough over filling; tuck in ends to enclose.
6.Cook gözleme, both sides, over low heat on oiled grill plate, brushing with oil, until browned lightly and heated through. Serve with a squeeze of lemon juice.

You can’t get much more traditionally Turkish than this combination of lamb, spinach and feta. You can also try cooking these in a sandwich press it works beautifully.


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