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PAge heAder.....BREADS AND DOUGHS
TURKISH GOZLEME
Designed for the large bowl: Makes 6
INGREDIENTS
Dough
3 ½ cups (525g) bakers flour, sifted
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons natural yogurt
1 ½ cups (375ml) lukewarm water
Extra bakers flour, for kneading
Silverbeet and cheese filling
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
Salt and pepper
150g feta cheese, crumbled
100g tasty cheese, grated
1 small bunch silverbeet, shredded
Meat filling
1 tablespoon olive oil
500g lamb mince
2 teaspoons cumin powder
1 teaspoon sweet paprika
¾ cup (185ml) tomato passata
olive oil cooking spray
lemon wedges, to serve
METHOD
1. Silverbeet and cheese filling. Heat oil
in a large frying pan over medium heat.
Add the onions and garlic and cook
until softened; set aside to cool. Once
cool combine with cheeses and salt and
pepper. Rinse and dry spinach well and
set aside.
2. Meat filling: Heat oil in a medium
frying pan. Cook lamb in batches until
browned. Return all lamb to pan and
add spices and passata. Cook for
10–15 minutes or until mixture is thick.
Allow to cool.
3. To make dough: Assemble mixer using
the dough hook and the large mixer
bowl. Add flour and salt into mixer bowl.
Slowly turn mixer to KNEAD/FOLD
setting and add oil, yogurt and water.
Mix for 6 minutes.
4. Tip: Mixture is quite sticky so don’t be
tempted to add more flour.
5. Turn mixture out onto a well floured
surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto
a tray lined with a baking paper and
dusted with a little flour; cover and rest
for 20 minutes.
6. Preheat a large non–stick frying pan
or flat plate on a BBQ on a medium
heat. On a large piece of baking paper;
roll one piece of dough to a 3mm thick
rectangle.
7. For vegetable gozleme: place 1 cup
shredded silverbeet onto one half of
the dough. Top with one sixth of the
cheese mixture.
8. For meat and vegetable gozleme; use
½ cup meat filling, ½ cup silverbeet and
one sixth of the cheese mixture.
9. Lift dough over filling to enclose and
pinch to seal the edges. Repeat with
remaining dough and filling and place
onto separate sheets of baking paper.
10. Cooking one at a time. Spray the top
with cooking spray oil and flip upside
down onto another sheet of baking
paper. Place gozleme and baking paper
onto cooking surface and cook for
3–4 minutes or until golden. Spray top
with oil and carefully flip over to cook
other side.
11. Cut into wedges and serve with lemon
wedges.