Lamb, Feta & Pine nut Gozleme

A recipe I’ve been wanting to work on for a while has finally taken shape. As close to authentic, market stall Turkish gozleme as you’ll get with just a few simple ingredients.

This recipe is easy to modify by substituting the lamb for roasted pumpkin if you prefer a vegetarian alternative.

The thought of making a dough from scratch can turn you off a recipe. This is the easiest dough you’ll ever make with just Two ingredients.

Ingredients

Dough

200g natural yoghurt

1 tsp salt

250g self raising flour

Filling

1 Tbsp olive oil

1 onion, diced

500g lamb mince

1/4 C pine nuts

1C tomato passata

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli flakes

2 Tbsp olive oil

100g feta. crumbled

200g baby spinach

1 lemon, cut into wedges

Method

1. Combine lemon and salt in a bowl. Gradually add the flour, mixing until a firm dough forms.
2. Knead dough on a lightly floured surface then set aside to rest while you make the filling.
3. Heat oil in a frying pan over medium heat. Cook the onion until translucent.
4. Add the mince and stir over medium heat until cooked through. Add the pine nuts to the pan, stirring until the nuts are evenly distributed.
5. Add the passata and spices. Reduce the heat to low and allow to simmer for 5-10 minutes or until the liquid has reduced.
6. Divide the dough into 4 equal portions. Roll each out into 30cm rounds.
7. Place a quarter of the feta on one half of the dough. Top with a quarter of the spinach and mince. Fold dough in half to encase the filling.
8. Heat 1/2 Tbsp oil in a clean frying pan. Add prepared gozleme and cook until golden. Flip to cook the other side.
9. Repeat steps 7 & 8 for remaining dough.
10. Cut gozleme into wedges and serve with lemon.