GOZLEME’s HOMEMADE
- 140 g x 4 (250 ml x 4) plain flour
- 5 ml salt
- 420 ml water
- 30 ml olive oil
- 250 g Feta
- 100 g fresh Ricotta
- 280 g bag baby spinach (or chopped silverbeet)
- 500 g mince beef or lamb
- 2.5 ml ground cumin
- 2.5 ml paprika
- 125 ml water
- some olive oil in pan for cooking
- ALT: Also add capsicum, olives, onions or carrots to filling
Add flour, salt, water and oil into a stand mixer bowl and knead on low for 10 minutes until dough is smooth and elastic.
Whilst dough is mixing crumble Feta and Ricotta into a large bowl. Chop baby spinach (silverbeet) finely and add to Feta mix. Stir together.
Brown mince in fry pan with a little olive oil. Add cumin and paprika with 125 ml water. Stir to mix spices through and simmer until water evaporates.
Divide dough into 6 equal portions. Roll out one portion on a lightly floured surface into a rectangle 45 x 20 cm (does not have to be perfect) or a round that would fit your frying pan. Then you can bake 2 halves at a time.
Top one half of the rectangle with 1/6 of the Feta mix leaving a 2 – 3 cm border. Add 1/6 of mince mix as well. Dampen 1/2 border (side with filling) with water on fingertips. Fold other half of dough over and press down 2 edges together to enclose the filling.
Can be frozen at this point. Place frozen onto hot plate to cook.
Preheat fry pan (or BBQ flat plate) to medium with a small amount of olive oil. Place folded gozleme into pan cook until side is a nice golden colour. Flip over and cook other side until golden. Place onto cutting board and slice into pieces (I use a pizza cutter).
Enjoy with a slice of lemon and maybe a salad.
Recipe tried and tested: Kiti De Jager
Photo: Kiti De Jager