Lamb, Feta and Spinach Gozleme
I can’t imagine this is an authentic gozleme recipe, but it sure is tasty! The dough is light, and if you roll it thin enough, does the job of making this a perfect little parcel of salty and meaty deliciousness. The lemon and yoghurt perfectly balance the richness of the lamb.
Lamb, Feta and Spinach Gozleme
INGREDIENTS
DOUGH
2 cups of self-raising flour
1 cup Greek style yoghurt (really important you use a good quality yoghurt with live cultures)
1 teaspoon sea salt
FILLING
Olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons sumac
2 teaspoons ground cumin
500g lamb mince
Medium bag of baby spinach (about 120g), roughly chopped
Handful of fresh mint, chopped
Handful of fresh parsley, chopped
150g feta, crumbled
1 cup grated cheese (any type that melts nicely)
1/4 cup of pine nuts, lightly toasted
Sea salt to taste
DIRECTIONS
In a medium bowl, add the flour, salt and yoghurt and bring together with a spoon. Pour the dough onto a clean, floured surface and knead for 5 minutes, or until the dough is very smooth and elastic and forms a perfect ball. You can add a tablespoon of water at any stage should the dough be too dry - it needs to be smooth and slightly sticky. Place the dough in a bowl and allow to rest in a warm spot for half an hour while you work on the filling.
For the filling, add a little olive oil to a fry pan over a medium heat. Add the onion and garlic and cook until translucent. Add the spices, stir well, then add the mince. Turn the heat up to high - you want the mince to fry, not braise. If the meat turns into a braise, just keep cooking until the liquid evaporates.
Place the mince mixture into a large bowl, add the chopped spinach, mint, parsley and pine nuts. Allow to cool very slightly before adding the feta and grated cheese. Taste for seasoning.
Place the dough on a floured surface and divide into four balls. Roll each ball into a long oval shape (roughly 40 x 20cm). The dough should be about 3-4 mm thick. Place a quarter of the filling on one half of the dough, then fold the other half over and press the edges so it comes together. Add a splash of oil to a frypan over a medium heat, then add the filled gozleme and cook for 4 minutes each side, or until they are nice and golden and the cheese has melted inside. Place it in a warm oven on a wooden board while you make the rest.
Serve with lemon wedges, yoghurt and chilli sauce.
Serves 4.
