Name: Lamb, cheese and spinach gozleme
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 300 gram lamb leg steak; 2 teaspoon ground cumin; 1/4 teaspoon hot paprika; 2 cup (300g) plain flour; 1/2 teaspoon table salt; 3/4 cup (180ml) warm water; 300 gram spinach, trimmed; 1 cup (240g) ricotta cheese; 2 tablespoon lemon juice; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh mint; 1 tablespoon olive oil

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.

Serves 6

Cook

25M

Ingredients

300 gram lamb leg steak

2 teaspoon ground cumin

1/4 teaspoon hot paprika

2 cup (300g) plain flour

1/2 teaspoon table salt

3/4 cup (180ml) warm water

300 gram spinach, trimmed

1 cup (240g) ricotta cheese

2 tablespoon lemon juice

1 clove garlic, crushed

1 tablespoon finely chopped fresh mint

1 tablespoon olive oil

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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