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Turkish Lamb, Feta &
Silverbeet Gozleme
Makes 6
Filling
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
500g lamb mince
2 teaspoons ground cumin
1 teaspoon sweet paprika
¾ cup tomato passata
Salt and pepper
150g feta cheese, crumbled
100g tasty cheese, grated
3 cups shredded silverbeet
Olive oil cooking spray
Lemon wedges, to serve
Dough
3½ cups bakers flour, sifted
2 teaspoons salt
2 tablespoons olive oil
¼ cup natural yogurt
300ml lukewarm water
14
1. To make dough, combine flour and salt in
a bowl, then add oil, yogurt and water. Mix
ingredients using dough hooks on speed
1-2 for 6 minutes. Mixture is quite sticky
so don't be tempted to add more flour.
2. Turn mixture out onto a lightly floured surface
and lightly knead to combine. Divide dough
into 6 equal portions and knead into small
balls. Place balls onto a tray lined with a
baking paper, cover and rest for 20 minutes.
3. To make meat mixture, heat oil in a large frying
pan over medium heat. Add the onions and
garlic and cook until softened. Add lamb mince
and cook, stirring, until browned. Add spices
and passata, cook for 10-15 minutes or until
mixture is thick. Allow to cool to room temp.
4. To make spinach mixture, combine
cheeses and spinach, and set aside.
5. To make the gozleme, preheat a large non-stick
frying pan or flat plate on a BBQ on a medium
heat. On a large piece of baking paper, roll one
piece of dough to a 3mm thick rectangle.
6. Place one sixth of the spinach mixture onto
one half of the dough, then one sixth of
the meat mixture. Lift dough over filling to
enclose and pinch to seal the edges. Repeat
with remaining dough and filling, and place
onto separate sheets of baking paper.
7. Cook one at a time. Spray top the gozleme with
cooking oil spray, and flip upside down onto
the cooking surface and carefully peel off the
baking paper. Cook for 3-4 minutes or until
golden. Spray top with oil and carefully flip over
to cook other side for an additional 4-5 minutes.
8. Cut into wedges and serve with lemon wedges.
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