Name: Gozleme
Cook time: 60 min
Total time: 60 min
Ingredients: 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

Ingredients

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

1.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.

2.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.

3.Make spinach and cheese filling. Combine ingredients in medium bowl.

4.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.

5.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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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