Ingredients
Method
1.Combine flour and salt in a medium bowl. Gradually stir in the water; mix to a soft dough. Knead dough on floured surface for about 5 minutes or until smooth and elastic. Return to bowl; cover, while preparing filling.
2.In a medium frying pan, heat half the oil; cook onion and garlic, stirring, for about 3 minutes or until onion softens. Add spices; cook, stirring, for about 1 minute, or until fragrant. Transfer mixture to a medium heatproof bowl; cool.
3.Meanwhile, boil, steam or microwave spinach until wilted; rinse under cold water. Drain; squeeze out excess water. Shred spinach finely. Stir spinach, chicken, cheese, rind and juice into onion mixture; season to taste.
4.Divide dough in half; roll each piece on a floured surface into a 25cm x 35cm rectangle. Divide spinach filling across centre of each rectangle. Fold top and bottom edges of dough over filling; tuck in ends to enclose.
5.Cook gözleme, both sides, on a heated, oiled grill plate (or grill or barbecue), over low heat, brushing with remaining oil, for about 5 minutes or until browned lightly and heated through. Stand for 5 minutes before cutting each gözleme into 8 slices; serve with lemon wedges.
