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52
PAge heAder.....
RECIPES
TURKISH GOZLEME
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. Spinach 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 Add flour
and salt in mixer bowl. Turn mixer to
KNEAD/FOLD setting and add oil,
yogurt and water. Mix for 6 minutes.
TIP
Mixture is quite sticky so don’t be
tempted to add more flour.
4. 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.
5. 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.
6. For vegetable gozleme: place 1 cup
shredded silverbeet onto one half of the
dough. Top with one sixth of the cheese
mixture.
7. For meat and vegetable gozleme;
use ½ cup meat filling, ½ cup silverbeet
and one sixth of the cheese mixture.
8. 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.
9. 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.
10. Cut into wedges and serve with
lemon wedges.
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