Gozleme

Method

• 1)

  For the dough start by adding 600g of plain flour to a KitchenAid bowl, then create a little well in the centre using a fork.

• 2)

  Next add 250mL of water, 150g of Greek yoghurt, a pinch of salt, 2 tablespoons of olive oil and the zest of 1 lemon.

• 3)

  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!)

• 4)

  Now drizzle some olive oil onto a dish, then roll the dough into a ball before transferring to the dish.

• 5)

  Cover the dough with a tea towel and set aside.

• 6)

  Now mince 600g of diced leg/shoulder lamb meat using the KitchenAid mincer attachment (refer to the IGTV).

• 7)

  Flavour the mince with 1 tablespoon of cumin and the zest of 1 lemon.

• 8)

  Next finely chop 1 onion, 4 silverbeet leaves, 2 garlic cloves, 1 tablespoon worth of mint and 1 tablespoon worth of parsley.

• 9)

  Bring a pot to high heat, then drizzle with 2 tablespoons of olive oil before adding the diced onions.

• 10)

  Once the onions are translucent add the lamb mince.

• 11)

  After the mince has been cooking for approx. 5 minutes add a generous pinch of salt, the chopped silverbeet, garlic, mint and parsley.

• 12)

  Once the silverbeet has wilted down, remove the mince from the heat and set aside to cool.

• 13)

  Now divide the dough into 6 even portions then roll out each portion in a rectangular shape as demonstrated in the IGTV.

• 14)

  Next preheat your oven to 100°C and bring a skillet to medium heat.

• 15)

  On a pizza board/flat plate assemble a single gozleme by placing 1% of the mince mixture in and 1 cube of goat feta (crumbled), the wrap the gozleme as demonstrated in the IGTV.

• 16)

  Now drizzle some olive oil onto the heated skillet and cook the gozleme for approx. 4 minutes on each side.

• 17)

  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.

• 18)

  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.

• 19)

  To serve, cut the gozleme into quarters/along the diagonal then top with a dollop of the yoghurt dressing.

• 20)

  Garnish with some finely chopped mint, parsley and chilli flakes and serve with a lemon wedge.