Gozleme is a Turkish flatbread street food, made with full-flavoured lamb, spinach and fetta, plus healthy lashings of olive oil. Do it like they do in Turkey and don’t forget the squeeze of lemon!
Would you prefer a vegetarian spinach gozleme?
Ingredients
Method
Gozleme
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.
Make lamb filling. Heat oil in large frying pan; cook garlic and spices until fragrant. Add lamb; cook, stirring, until browned. Add undrained tomatoes; simmer about 15 minutes or until liquid is almost evaporated. Stir in parsley.
Make spinach and cheese filling. Combine ingredients in medium bowl.
Divide dough into six portions; roll each portion on floured surface into 30cm (12-inch) square. Spoon spinach and cheese filling onto 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.
Cook gözleme, both sides, over low heat on oiled grill plate, brushing with oil, until browned lightly and heated through.
Try cooking these in a sandwich press - it works beautifully.
Note
