Gozleme
11:40 PM
This recipe is from the fabulous Kidspot Website - I made it on a Saturday night as a bit of a treat meal and we really enjoyed it! The spinach & feta filling was our favourite - although the mince one was delicious too. They're quite filling and so we had plenty of leftovers for the next day, but it would also be great as a finger food/entree option with guests. For something a bit different and fun, I would definitely recommend it!
Ingredients
Dough
400g Greek style plain yoghurt
500g self-raising flour
4 tbsp olive oil
500g self-raising flour
4 tbsp olive oil
Spinach filling
100g baby spinach
200g feta cheese
100g baby spinach
200g feta cheese
Mince filling
2 tbsp olive oil
500g lamb mince
2 cloves garlic, crushed
1 tin tomato puree
2 tbsp tomato paste
1 tsp cumin
1 tsp chilli flakes
2 tbsp olive oil
500g lamb mince
2 cloves garlic, crushed
1 tin tomato puree
2 tbsp tomato paste
1 tsp cumin
1 tsp chilli flakes
Method
Mince filling
In a frying pan, fry the lamb mince and make sure you break it into small lumps with a wooden spoon.
Add the garlic as it is browning and stir well.
Add the tomato paste and cook for 1 minute, then add the cumin, tomato puree and chilliflakes and stir. Cook for a further 2 mins and set aside.
In a frying pan, fry the lamb mince and make sure you break it into small lumps with a wooden spoon.
Add the garlic as it is browning and stir well.
Add the tomato paste and cook for 1 minute, then add the cumin, tomato puree and chilliflakes and stir. Cook for a further 2 mins and set aside.
Feta and spinach filling
Pour boiling water over the spinach and then drain. Crumble feta up and stir through spinach.
Pour boiling water over the spinach and then drain. Crumble feta up and stir through spinach.
Dough
Combine the yoghurt with the self-raising flour and knead on a floured board for 2-3 mins.
Cut into 8 portions. Cover with a damp tea towel until ready to use.
Combine the yoghurt with the self-raising flour and knead on a floured board for 2-3 mins.
Cut into 8 portions. Cover with a damp tea towel until ready to use.
Cooking
Roll each dough ball into a 25cm round and place a quarter of one filling on one half. Fold dough round in half and press together the edges.
Heat a skillet, frying pan ot barbeque hotplate to medium heat and brush each Gozleme with olive oil. Cook on each side until golden "eyes" appear. Repeat for remaining dough and filling.
Serve with lemon wedges.
Roll each dough ball into a 25cm round and place a quarter of one filling on one half. Fold dough round in half and press together the edges.
Heat a skillet, frying pan ot barbeque hotplate to medium heat and brush each Gozleme with olive oil. Cook on each side until golden "eyes" appear. Repeat for remaining dough and filling.
Serve with lemon wedges.
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