I�m not sure where it was I first tried gozleme. I think it was either at the Freo Markets or the Subi Markets. I have vague memories of literally being drawn to the delicious aroma of the fragrant minced�lamb�sizzling...
I�m not sure where it was I first tried gozleme. I think it was either at the Freo Markets or the Subi Markets. I have vague memories of literally being drawn to the delicious aroma of the fragrant minced�lamb�sizzling away�before it was sandwiched between�a light pastry case and fried to a crispy perfection. Since that first encounter gozleme has been my go to market food. And�I�d often wanted to give it a whirl at home, but I am often daunted by pastry, as it can really make or break a dish. However�I told myself it was time to wo-man up and have a red hot go. I googled a few recipes before deciding on this one�from the Fat Mum Slim blog. Lamb, fetta and spinach is a classic gozleme combo. Well classic for me at least given it�s what I always order 
So it�s time to hit the shops, this is what you�ll need�.
Dough Ingredients
4 cups plain flour
1 teaspoon salt
1 1/2 cups warm water
vegetable oil for cooking
Filling Ingredients
1 tablespoon oil
1 onion, finely�diced
3 garlic cloves crushed
1 tablespoon ground cumin
1 tablespoon sumac
1-2 teaspoons chilli flakes�or as much as you fancy
500g lamb mince
200g feta, crumbled
150g baby spinach, chopped
And don�t forgot you also need a good few lemon wedges for spritzing�when it�s time for serving!
First up you make your dough. Sift your flour and salt and then slowly add the water and gradually mix together until you�ve�made a firm dough. Kneed the dough on a floured surface until it�s smooth and elastic, then place back in a bowl and cover with a tea towel while you prepare the filling. I largely followed this recipe but given I have a Thermomix, it turns out I shouldn�t have had any sort of pastry fear. Throw your flour, water and salt on and set for two minutes on knead. It�is�a basic dough and just so easy, with or without a thermie. So with that resting in a bowl start on your filling.
With the filling you heat the oil in a large frying pan and saute the onion and garlic for a few minutes. before adding in the spices � cumin, sumac and chilli flakes � and cook for another minute, things are about to start smelling very aromatic in the kitchen! Next add the mince and cook til browned through.
It�s then time to assemble. I split the dough into three balls and rolled flat on a lightly floured surface�into as a shape as close to a rectangle as I could manage. They are very easy to put together�and thankfully it�s a very forgiving dough to work with as you layer on the mince, fetta and spinach and then fold�the parcels.
Throw some oil in the pan and put the first gozleme in. I then had a small dish of oil which I painted on the top�of the pastry before turning.
They don�t take too long to turn a golden�brown�each side.
Then cut them into wedges and as suggested before, spritz on plenty of lemon, then get stuck in! We polished off three between us and I suspected I�d be cooking up another batch some time soon!
If you are a fan then definitely give them a go! Yummo!
