Quick & Easy

Lamb, cheese and spinach gozleme

A traditional pastry with a savoury filling of lamb, cheese and spinach. Great for a snack or light meal. Don't forget to serve with a good squeeze of lemon juice.
Lamb, cheese and spinach gozleme



1.Sprinkle the steak with combined spices; cook on a heated oiled barbecue (or grill or grill pan). Remove from barbecue; cover, stand for 10 minutes, then slice thinly.
2.Meanwhile, combine flour and salt in a bowl. Gradually stir in the water; mix to a soft dough. Knead dough on a floured surface for about 5 minutes or until smooth and elastic. Return to the bowl; cover.
3.Boil, steam or microwave spinach until wilted; rinse under cold water. Drain. Squeeze out excess water; shred spinach finely. Combine spinach, cheese, juice, garlic and mint in a medium bowl; season to taste.
4.Divide dough in half; roll each piece on a floured surface into a 25cm x 35cm rectangle. Divide cheese mixture and place in centre of each rectangle; top with lamb. Fold top and bottom edges over filling; tuck in ends to seal.
5.Cook gozleme, both sides, on heated oiled barbecue (or grill or grill pan), over a low heat, brushing with the oil until browned and heated through. Stand for 5 minutes. Cut each gozleme into 3 slices; serve with a green salad and lemon wedges, if desired.

Not suitable to freeze or microwave.


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