Ingredients
400g Greek style plain yoghurt
500g self-raising flour
¼ cup olive oil
for dough
100g baby spinach
200g feta cheese
2 tbsp olive oil
for mince filling
500g lamb mince
2 cloves garlic
crushed
1 tin tomato puree
2 tbsp tomato paste
1 tsp cumin
1 tsp chilli flakes
lemon wedges
for serving
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 frying pan
- 1 wooden spoon
- 1 floured board
- 1 damp tea towel
- 1 skillet
- 1 barbeque hotplate
Instructions
- To make the mince filling, fry the lamb mince in a frying pan, breaking it into small lumps with a wooden spoon.
- Add the garlic as the mince is browning and stir well.
- Add the tomato paste and cook for 1 minute.
- Add the cumin, tomato puree and chilli flakes and stir. Cook for a further 2 mins and set aside.
- To make the feta and spinach filling, pour boiling water over the spinach and then drain well.
- Crumble the feta and stir it through the drained spinach.
- To make the dough, combine the yoghurt with the self-raising flour and knead on a floured board for 2-3 mins.
- Cut the dough into 8 portions. Cover with a damp tea towel until ready to use.
- To cook, roll each dough ball into a 25cm round and place 4 tablespoons of filling on one half.
- Fold the dough round in half and press the edges together to seal.
- Heat a skillet, frying pan or barbeque hotplate to medium heat and brush each Gozleme with olive oil.
- Cook on each side until golden “eyes” appear.
- Serve with lemon wedges.
Notes
Tip
This recipe makes 8 Gozleme which is enough to hold 4 of each filling.
Tip
The lemon wedges are essential for this recipe.
