This traditional Turkish pastry with a full-flavoured lamb, spinach and fetta mixture makes for a delightfully satisfying lunch. Don't forget the squeeze of lemon!
Would you prefer a vegetarian spinach gozleme?
Traditional Gozleme
A tasty market stall favourite you can make at home.
- 1 hr cooking
- Makes 6 Item
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Ingredients
Gozleme
- 4 cup (600g) plain (all-purpose) flour
- 1 teaspoon coarse cooking salt (kosher salt)
- 1 2/3 cup (410ml) warm water
- 2 tablespoon vegetable oil
Lamb filling
- 1 tablespoon vegetable oil
- 3 clove garlic, crushed
- 2 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 500 gram minced lamb
- 400 gram canned diced tomato
- 1/2 cup coarsely chopped fresh flat-leaf parsley
Spinach and cheese filling
- 300 gram spinach, shredded finely
- 1 brown onions (80g), chopped finely
- 250 gram fetta cheese, crumbled
- 1 cup coarsely grated mozzarella cheese
- 1/2 teaspoon ground allspice
- 1/2 cup coarsely chopped fresh mint
Method
Gozleme
- 1Combine 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.
- 2Make 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.
- 3Make spinach and cheese filling. Combine ingredients in medium bowl.
- 4Divide 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.
- 5Cook gözleme, both sides, over low heat on oiled grill plate, brushing with oil, until browned lightly and heated through.
Notes
Try cooking these in a sandwich press - it works beautifully.
