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.
200g natural yoghurt
1 tsp salt
250g self raising flour
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
- Combine lemon and salt in a bowl. Gradually add the flour, mixing until a firm dough forms.
- Knead dough on a lightly floured surface then set aside to rest while you make the filling.
- Heat oil in a frying pan over medium heat. Cook the onion until translucent.
- 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.
- Add the passata and spices. Reduce the heat to low and allow to simmer for 5-10 minutes or until the liquid has reduced.
- Divide the dough into 4 equal portions. Roll each out into 30cm rounds.
- 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.
- Heat 1/2 Tbsp oil in a clean frying pan. Add prepared gozleme and cook until golden. Flip to cook the other side.
- Repeat steps 7 & 8 for remaining dough.
- Cut gozleme into wedges and serve with lemon.