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Lamb, Feta and Spinach Gozleme

Print Recipe
Prep Time 30 mins
Cook Time 45 mins
Servings 4

Ingredients
  

Dough

  • 2.5 cups unbleached plain flour
  • 1/3 cup extra virgin olive oil
  • 3/4 cup water
  • 1/2 teaspoon sea salt

Filling

  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 500 grams grams lamb mince (or you can use beef if you prefer)
  • 1 fresh red chilli, seeds removed, chopped finely or you can use a sprinkle of chilli flakes
  • 100 grams baby spinach, roughly chopped
  • 120 grams feta, crumbled
  • handful fresh mint, finely chopped
  • handful fresh parsley, finely chopped

Cooking

  • 1 tbsp extra virgin olive oil per gozleme

Instructions
 

Dough

  • Combine flour and salt in a large bowl. Make a well in the centre and add olive oil and water and mix with a spoon until well combined. If dough is too dry add more water, a bit at a time.
    Knead the dough on a floured surface until smooth and elastic, around 10 minutes. Cover with a clean tea towel and set aside for 30 minutes.

Filling

  • In a medium frying pan heat the olive oil over medium heat. Saute the onion for a few minutes until soft then add garlic and saute for a minute.
    Add the lamb mince and break it up with a wooden spoon and cook for 10 minutes or until browned. 
    Stir through the chilli, add the spinach, mint and parsley and stir for another 30 seconds then set aside to cool slightly.

Assembly

  • Divide the dough into 4 equal portion and roll into a rectangle around 12 x 10 cms.
    Fill the middle of the dough with about 4-5 tablespoons of the lamb mixture and add ¼ of the feta (30 grams).
    Fold over the edges of the dough and flatten out the gozleme with your hands by gently adding pressure. Repeat with remaining dough.
    Heat a large frying pan over medium heat and brush each gozleme with olive oil on both sides. Add to pan and cook each gozleme for a few minutes each side until golden brown and crisp. You can also cook on the BBQ.
    Cut each gozleme in half and serve with lemon wedges and a big salad.

Notes

We had a little bit of the filling mixture left so I just threw it into some Mountain Bread, folded it all up and fried with feta cheese or you can put in a your favourite wrap bread into the sandwich press.
Double the recipe for extras and heat in oven or sandwich press the next day. Or eat cold.