Lamb, Fetta and Spinach Gozleme

Time

Prep 30 min · Cook 20 min · 50 min total

Difficulty

medium

1. 1

   Heat frying pan and cook the lamb with a pinch of salt and pepper until browned. Lower the heat and add the garlic, cumin, chili, baby spinach and tomato juice, and cook until dry and allow to cool.

2. 2

   Beat the yoghurt with a pinch of salt in a large bowl until smooth. Gradually add the flour until it is a stiff dough.

3. 3

   Tip onto a lightly floured bench and knead until it is soft and only slightly sticky. Transfer to an oiled bowl and set aside, covered for 30 minutes.

   30 min
4. 4

   Split the dough into four portions and roll each into a 30cm circle. Place mince and a handful of fetta on one half of each circle.

5. 5

   Fold the dough over and seal the edges with a fork. Preheat a large frying pan. Brush one side of the gozleme with olive oil and cook that side down. Repeat with the other side cooking until both sides are golden. Eat!

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.