Recipes: Lamb and Spinach Gözleme

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Lamb and Spinach Gözleme !

Lamb and Spinach Gözleme

Gözleme is a traditional savoury Turkish flatbread with pastry dish, usually made of hand-rolled leaves of Yufka Dough. (Yufka is a thin flatbread more hearty than phyllo but more delicate than flour tortillas)

The name 'Gözleme' derives from the Turkish word göz, meaning "compartment", in reference to the pocket of dough in which the various toppings are sealed and cooked. The dough is lightly brushed with butter and eggs, then filled with various toppings, sealed, and cooked over a griddle.

Toppings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sucuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, Turkish white cheese, lavas, lor, çökelek, kasar, kaskaval), as well as eggs, and seasonal herbs and spices.

Originally a breakfast item or light homemade snack, the comfort food nature of gözleme has allowed it to achieve fast-food status in Turkey in the latter part of the twentieth century, with both simple and gourmet preparations ranging from the traditional (e.g. minced beef, "kiymali"; spinach and feta, "ispanakli"; potato and onion, "patatesli"; etc.) to the contemporary (e.g. chocolate and orange zest; walnut and banana with honey; smoked salmon and lemon; etc.) proliferating across the country's restaurants, cafes, and food carts.

Source:- Wikipedia

Lamb and Spinach Gözleme

MAKES - for six people

PREPERATION – around 25 minutes

COOKING – 60 minutes

INGREDIENTS

4 cups of plain flour

1 teaspoon of salt

1 ˝ cups of warm water

6 or more lemon wedges to serve

FILLING

1 teaspoon of oil

1 white onion finely chopped

2 garlic cloves crushed

1 tablespoon of cumin

1 tablespoon of sumac

1 or 2 teaspoons of chili flakes 0optional)

500 grams of lamb mince

200 grams of feta crumbed

150 grams of baby spinach leaves roughly chopped

DIRECTIONS

1.   Sift flour and salt together in a large bowl. Make a WELL in the centre and gradually stir in water, mixing to form a firm dough.

2.   Move the dough from the bowl and knead it on a floured surface for about 5 minutes, or until smooth and elastic. Return to the bowl and cover with a clean towel.

3.   FILLING:- Heat oil in a large frying pan on HIGH. Sauté onions and garlic for 3 – 4 minutes or until tender then ad in the cumin, sumac and chilli and cook for I minute. Ad mince and cook for a further 4 to 5 minutes breaking up the lumps with the back of a spoon until browned. Transfer the mixture to a bowl and cook for a further 10 minutes stir feta cheese and spinach through. Season to taste.

4.   Remove the dough from covered bowl, divide into 6 portions. Roll each piece into 30 x 40 rectangle. Transfer the rectangles into a greasy. Spoon filling evenly over one half of each rectangle. Fold over dough to enclose, then fold over the edges to seal.

5.   Heat a large frying pan on medium. Brush Gözleme with oil and cook for 3 to 4 minutes each side until brown and crisp. Repeat with remaining Gozleme cut into squares and serve with lemon wedges.

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