Name: Lamb gozleme
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Lamb filling; 1 tablespoon extra virgin olive oil; 300 gram lamb mince; 2 garlic cloves, peeled, crushed; 1/2 teaspoon paprika; 1 bunch english spinach, trimmed, washed, shredded; 3 green onions, trimmed, finely sliced; 2 tablespoon finely shredded fresh mint leaves; 120 gram crumbled fetta; lemon wedges, to serve; Gozleme; 300 millilitre lukewarm water; 1 teaspoon sugar; 1 teaspoon salt; 7 gram sachet dried yeast; 2 cup plain flour; 1 cup wholemeal plain flour; 1/4 cup extra virgin olive oil, extra

Ingredients

Lamb filling

1 tablespoon extra virgin olive oil

300 gram lamb mince

2 garlic cloves, peeled, crushed

1/2 teaspoon paprika

1 bunch english spinach, trimmed, washed, shredded

3 green onions, trimmed, finely sliced

2 tablespoon finely shredded fresh mint leaves

120 gram crumbled fetta

lemon wedges, to serve

Gozleme

300 millilitre lukewarm water

1 teaspoon sugar

1 teaspoon salt

7 gram sachet dried yeast

2 cup plain flour

1 cup wholemeal plain flour

1/4 cup extra virgin olive oil, extra

Method

1.In a jug, combine water, sugar, salt and yeast. Cover and set aside in a warm place for 5 minutes or until frothy.

2.Meanwhile, sift flours into a bowl. Make a well in the centre; add oil, then yeast mixture. Bring together using your hands.

3.Turn out onto a lightly floured surface. Knead until smooth and elastic. Place in an oiled bowl. Cover and set aside in a warm place for 30 minutes or until doubled in size.

4.LAMB FILLING: Heat oil in a large frying pan on high heat. Brown mince for 4-5 minutes, breaking up lumps as it cooks. Stir in garlic and paprika. Cook for a further 1-2 minutes or until browned. Season. Cool for 10 minutes.

5.Combine spinach, green onions and mint in a bowl.

6.Divide dough into four portions. Roll each out on a floured surface to a 30cm x 20cm rectangle. Place a quarter of the spinach mixture onto one side of each piece of dough. Top with a quarter of the lamb and sprinkle with a quarter of fetta. Fold over to enclose filling. Seal edges. Repeat with remaining ingredients.

7.Heat a large frying pan or barbecue plate on high. Brush gozleme with extra oil and cook for 2-3 minutes each side or until golden. Slice and serve hot with lemon wedges.

A barbecue plate is perfect for gozleme, as it allows you to cook more than one at a time.
Note

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Ingredients

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