Gozleme is the perfect meal at fairs and events when you are out and about , and I could never compete with those Turkish grandmothers. However, I had lots of fun making Gozleme from scratch and the dough was surprisingly easy. This makes 8 gozleme this recipe but if you want to make less keep the dough or cook it without the filling to eat at another time.
- 150 g spinach
- 1 packet feta or halloumi cheese
- 250 g lamb mince
- 2 tablespoons garlic
- 1 teaspoon chilli
- 1 small onion chopped finely
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 ¼ cups warm water
- 2 ¼ teaspoons active dried yeast
- 1 tablespoon sugar
- ¾ cup Greek-style yogurt
- 2 tablespoon extra virgin olive oil
- 1 tablespoon kosher salt
- 3 ¾ cups all-purpose flour
- Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes until foamy and bubbly.
- While the yeast mixture is combining, chop the spinach and feta into small pieces. Set aside.
- Whisk in the Greek yoghurt olive oil and salt.
- Add flour and parley and stir until the dough comes together. Knead on a countertop for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed.
- Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
- While the dough is resting, cook mince, onion, and spices in a pan until the meat is browned. Remove from the heat
- Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle.
- Fill half of the flatbread with mince, spinach and cheese and then fold over to make a semi-circle shape
- Brush with oil and then Cook for 60-90 seconds
- Flip and cook for another 60 – 90 seconds until golden on both sides.
- Repeat with the rest of the flatbreads, lamb, spinach and cheese