I believe I have a major obsession with Gozleme. If I go to a market there had better be a Gozleme stall or else. These delectable little pancakey, lamb stuffed, subtly spiced, thingamajiggy’s are a gift and I was utterly dismayed when mine actually worked! Thin chewy pastry, spiced lamb, fetta and spinach cooked to golden on the Barbie with a fresh and crunchy salad were the gear my friends……the absolute gear!!
Prep time: 30 Minutes Cooking time: 40 Minutes $ Low budget
For the Dough:
200gm of greek yoghurt
A pinch of sea salt
2 cups of self raising flour
40gm of butter for basting
For the Filling
Olive oil for frying
400gm lamb mince
2 cloves of garlic, finely chopped or minced
1 tsp of ground cumin
1/2 tsp of chilli flakes
Juice of 1/2 a lemon
1/2 cup of tomato juice
Sea salt and pepper
1 tbs of finely chopped mint
50gm of baby spinach leaves, roughly chopped
80gm of fetta, crumbled
For the salad:
1 punnet of baby cucumbers sliced (1 normal cucumber halved, deseeded and chopped would be fine)
4 radishes, finely sliced
1/2 a red onion, finely sliced
1/2 cup of parsley leaves
1 tsp of sumac
1/4 cup of extra virgin olive oil
1/4 cup of red wine vinegar
1 tsp of castor sugar
Sea salt and cracked pepper
Greek yoghurt and Lemon wedges to serve
To make the dough, whisk the yoghurt and salt together until smooth. Add the flour and mix until a dough starts to form. Turn the dough out onto a lightly floured surface and knead until combined and you have a soft firm dough that is not too sticky. About 5 minutes ought to do it. Alternatively, place your ingredients in a Kitchen Aid and knead on speed 2 with the dough hook until combined. Place the dough in an oiled bowl and cover with cling wrap. Set aside for 30 minutes. To roll the dough out, cut it into 4 equal portions. Use a lightly floured rolling pin to roll it out as evenly as possible and as thin as possible (about 3mm is perfect). Place it between sheets of baking paper until you are ready to use it.
Place the onion for the salad in a small bowl and sprinkle over the sumac. Pour in the olive oil, red wine vinegar and sugar and mix well to combine. Set aside.
Heat a medium sized frypan and add a little olive oil. Make sure the pan is nice and hot and fry the mince, breaking it up with the back of a spoon to a fine mixture. Add the garlic, cumin and chilli flakes, stir to combine and fry for a further 60 seconds and then add the lemon juice and tomato juice. Allow the liquid to reduce until the mixture is quite dry and then at the last minute stir the mint through. Remove from the heat and set aside.
To prepare the salad place the marinated onions, radishes, cucumbers and parsley leaves in a bowl, season with salt and pepper and toss to combine
To assemble the Gozleme, scatter an even layer of baby spinach over half of the dough. Top with a layer of mince and a scatter over the crumbled fetta. Lift the bare half of the dough over the top of the filling and either pinch the dough with your fingers or use the back of fork to seal the edges. Repeat with the remaining dough and lamb mixture.
Heat a BBQ plate or large frypan to nice and hot. Brush one side of the Gozleme with melted butter and place it butter side down on the plate. Cook for 3-4 minutes or until golden and then brush the top with butter before flipping over and cooking for 3-4 minutes on the other side.
To serve, cut the Gozleme into 3 wedges and arrange on plates. Top with yoghurt and lemon wedges and serve the salad on the side……