Follow along as Nick makes our absolute favourite Turkish dish, Gozleme! A traditional savoury flatbread filled with lamb mince that I requested he perfect by Mother’s Day (no pressure, but he delivered)! We used the @kitchenaidAusNz stand mixer to make the dough and then made our mince using their Food Grinder Attachment!
Prep time: 45 minutes
Cook time: 50 minutes
Serves: 6 Gozlemes
- Prep time: 45 minutes
- Cook time: 50 minutes
- Total time: 1 hour 35 minutes
- Serves: 6 Gozlemes
- 600 g Plain flour
- 200 mL Water
- 450 g Greek yoghurt
- Olive oil
- 2 Lemons
- 600 g Diced leg/shoulder lamb meat
- 1 Red/brown onion
- 2 cloves Garlic
- 4 Silverbeet leaves
- 1 bunch Washed mint
- 1 bunch Washed parsley
- 1 tbsp cumin, + 1x teaspoon cumin
- 1 Fresh chilli, + chilli flakes (optional)
- 1 cube Goat feta, (or any type of feta)
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.
Next add 250mL of water, 150g of Greek yoghurt, a pinch of salt, 2 tablespoons of olive oil and the zest of 1 lemon.
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!)
Now drizzle some olive oil onto a dish, then roll the dough into a ball before transferring to the dish.
Cover the dough with a tea towel and set aside.
Now mince 600g of diced leg/shoulder lamb meat using the KitchenAid mincer attachment (refer to the IGTV).
Flavour the mince with 1 tablespoon of cumin and the zest of 1 lemon.
Next finely chop 1 onion, 4 silverbeet leaves, 2 garlic cloves, 1 tablespoon worth of mint and 1 tablespoon worth of parsley.
Bring a pot to high heat, then drizzle with 2 tablespoons of olive oil before adding the diced onions.
Once the onions are translucent add the lamb mince.
After the mince has been cooking for approx. 5 minutes add a generous pinch of salt, the chopped silverbeet, garlic, mint and parsley.
Once the silverbeet has wilted down, remove the mince from the heat and set aside to cool.
Now divide the dough into 6 even portions then roll out each portion in a rectangular shape as demonstrated in the IGTV.
Next preheat your oven to 100¬∞C and bring a skillet to medium heat.
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.
Now drizzle some olive oil onto the heated skillet and cook the gozleme for approx. 4 minutes on each side.
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.
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.
To serve, cut the gozleme into quarters/along the diagonal then top with a dollop of the yoghurt dressing.
Garnish with some finely chopped mint, parsley and chilli flakes and serve with a lemon wedge.
Makes 6 gozlemes
Prep time: 45 minutes
Cooking time: approx. 10 minutes for the mince mixture + approx. 8 minutes per gozleme.