Mince Lamb Gozleme
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Mince Lamb Gozleme

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Serves:
4
Cooking Time:
25-30 minutes
Cuisine:
Turkish
Print Recipe:
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Dough

  • 2 1/4 cups of all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened Greek yoghurt
  • 1/2 cup water

Lamb Mince filling

Toppings

 

 

  1. To make the dough, add the flour and salt into a mixing bowl and make a well in the center. Add the greek yoghurt and then begin to mix together, slowly adding the water to the mixture as the dough forms. The finished dough should be sticky and springy and well kneaded (approx 3 mins)
  2. For the filling, cook the onion and the minced garlic in a skillet with the olive oil until the onion is clear and begins to brown. Add the mince and break apart with a wooden spoon as it cooks through. Next add the spices and tomato paste and stir well. Turn off the heat and mix through the chopped parsley.
  3. Flour your work station well and grab a small knob of dough and roll thin into a rectangle. Add 1-2 table spoons of the lamb mixture into the centre in a line and then top with a handful of fresh spinach leaves. Fold the edges of the rectangle of dough over to cover the mixture, this should look like a rectangle when finished. It doesn't need to be perfect, its going to taste yummy regardless. Cook each parcel in a fry pan with olive oil until both sides are brown and slightly crispy.
  4. Serve sliced in 3 with a dollop of greek yoghurt, a squeeze of fresh lemon, drizzle of olive oil and sprinkle of Spice Zen Red Chili Flakes.

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Dough

  • 2 1/4 cups of all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened Greek yoghurt
  • 1/2 cup water

Lamb Mince filling

Toppings

 

 

  1. To make the dough, add the flour and salt into a mixing bowl and make a well in the center. Add the greek yoghurt and then begin to mix together, slowly adding the water to the mixture as the dough forms. The finished dough should be sticky and springy and well kneaded (approx 3 mins)
  2. For the filling, cook the onion and the minced garlic in a skillet with the olive oil until the onion is clear and begins to brown. Add the mince and break apart with a wooden spoon as it cooks through. Next add the spices and tomato paste and stir well. Turn off the heat and mix through the chopped parsley.
  3. Flour your work station well and grab a small knob of dough and roll thin into a rectangle. Add 1-2 table spoons of the lamb mixture into the centre in a line and then top with a handful of fresh spinach leaves. Fold the edges of the rectangle of dough over to cover the mixture, this should look like a rectangle when finished. It doesn't need to be perfect, its going to taste yummy regardless. Cook each parcel in a fry pan with olive oil until both sides are brown and slightly crispy.
  4. Serve sliced in 3 with a dollop of greek yoghurt, a squeeze of fresh lemon, drizzle of olive oil and sprinkle of Spice Zen Red Chili Flakes.
Mail me to send Recipes: info@spicezen.com.au

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