Gozleme | Recipearce

Ingredients

• 600g plain flour
• 250mL water
• 450g Greek yoghurt
• Salt
• Olive oil
• 2x lemons
• 600g diced leg/shoulder lamb meat
• 1x red/brown onion
• 2x cloves of garlic
• 4x silverbeet leaves
• Bunch of washed mint
• Bunch of washed parsley
• 1x tablespoon + 1x teaspoon cumin
• 1x fresh chilli + chilli flakes (optional)
• 1x cube goat feta (or any type of feta)

Utensils

• KitchenAid + mincer attachement
• Zester
• Pot
• Skillet
• Pizza board/flat plate

Method

1. For the dough start by adding 600g of plain flour to a KitchenAid stand mixer bowl, then create a little well in the centre using a fork
2. Next add 250mL of water, 150g of Greek yoghurt,
3. a pinch of salt, 2 tablespoons of olive oil and the zest of 1 lemon
4. Then using the dough hook attachment, mix the dough on speed 4 then increase to speed 6 (a smooth elastic-like dough should start to form!)
5. Now drizzle some olive oil onto a dish, then roll the dough into a ball before transferring to the dish
6. Cover the dough with a tea towel and set aside
7. Now mince 600g of diced leg/shoulder lamb meat using the KitchenAid Food Grinder attachment
8. Flavour the mince with 1 tablespoon of cumin and the zest of 1 lemon
9. Next finely chop 1 onion, 4 silverbeet leaves, 2 garlic cloves, 1 tablespoon worth of mint and 1 tablespoon worth of parsley
10. Bring a pot to high heat, then drizzle with 2 tablespoons of olive oil before adding the diced onions
11. Once the onions are translucent add the lamb mince
12. After the mince has been cooking for approx. 5 minutes add a generous pinch of salt, the chopped silverbeet, garlic, mint and parsley
13. Once the silverbeet has wilted down, remove the mince from the heat and set aside to cool
14. Now divide the dough into 6 even portions then roll out each portion in a rectangular shape
15. Next preheat your oven to 100°C and bring a skillet to medium heat
16. On a pizza board/flat plate assemble a single gozleme by placing ⅙ of the mince mixture in and 1 cube of goat feta (crumbled), the wrap the gozleme
17. Now drizzle some olive oil onto the heated skillet and cook the gozleme for approx. 4 minutes on each side
18. Once the gozleme is cooked through, remove it from the skillet and place in the preheated oven to keep warm while you cook the rest
19. For the yoghurt dressing, add the juice of 1 lemon and 1 teaspoon of cumin to 300g of natural yoghurt, then give it a good mix
20. To serve, cut the gozleme into quarters/along the diagonal then top with a dollop of the yoghurt dressing
21. Garnish with some finely chopped mint, parsley and chilli flakes and serve with a lemon wedge