Were in week one million of self isolation, things are pretty slow around here. We have been working on the garden a little, trying to get a little work done while home schooling, all the while trying not to go stir crazy. I've begun organising things I didn't even know needing organising, I have ALMOST completed my "Marie Kondo the shit out of my life" mammoth task, however the list of things to label and put into matching containers somehow ends up getting longer everyday. The bugs outside better watch out or ill be lining them up in size order soon.
I have been cooking A LOT, partly because I enjoy it, partly because Uber eats doesn't exist in the sticks, and part because it fills the days. This was a recipe I made a few weeks ago and forgot to upload, its bloody delicious and super simple, it took me an hour from start to finish. For those that have never had gozleme before, they are traditional Turkish flatbreads that you fill with all sorts of delicious things, but my favourite by far is always spiced lamb.
If you've been to South Melbourne market before, you might know about the little gozleme stand outside, they have these little Turkish mamas cooking the most heavenly wafting gozleme from this little hut on the BBQ and I can never leave without ensuring I have one. I am definitely missing them, along with a visit to the market, but I guess this as close as well get for a while!! - Enjoy xx
TURKISH GOZLEME RECIPE
INGREDIENTS
For Dough
2 1/4 cup all-purpose flour
1/2 tsp salt
1/2 cup plain greek yoghurt
1/2 cup water
For Filling
1 tbsp olive oil
1 small onion chopped
2 cloves garlic minced
500grams lamb mince
1 tbsp tomato paste
1 tsp coriander ground
1 tsp paprika
2 tsp ground cumin
salt or to taste
pepper or to taste
Spinach
1/2 cup fresh mint chopped
2 spring onions chopped
1/2 cup fresh parsley chopped
1/2 cup feta cheese crumbled
1 medium tomato chopped
lemon wedges and olives to serve
METHOD
Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside.
In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent.
Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes. Let the meat mixture cool slightly.
In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle that’s about 12×10 inches.
Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some fresh mint, green onions, fresh parsley, 1/4 of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.
Cut each gozleme in half diagonally and serve with lemon wedges and olives.
Eat and enjoy!!
L xx
(This recipe was adapted from Jo Cooks)
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