So when I came across the recipe for spinach and feta Gozleme’s and then found another recipe for the spicy mince filling the market operators add I was on a mission to make them. Now, I admit, they’re not as good as the Turkish ladies at the market, and I am, of course, much slower, but I think if I had as much practice as them, I could give them a run for their money.
They are salty, spicy, sour and crispy. Mmm.
3 cups flour
8g sachet instant dried yeast
pinch of salt
1 tsp caster sugar
1/3 cup olive oil
1 bunch English spinach
200g feta cheese, crumbled
lemon wedges, to serve
In a large bowl, combine flour, yeast, salt and sugar.
Add 300ml warm water and olive oil and stir with a fork until the liquid has taken up all the flour.
Knead the dough for 5 minutes until it becomes elastic.
Place back into the bowl and cover with plastic film.
Stand in a warm place and allow the dough to prove for an hour or until the dough has doubled in size.
Minced Meat Filling (optional)
350g minced beef/lamb
2 cloves minced garlic
½ tsp ground cumin
½ tsp paprika
1 red chilli, chopped
1 medium carrot grated
½ cup of tinned tomatoes
olive oil for frying
At the markets you have the choice of with or without a spicy meat layer. If you want to add this - pan fry the mince in a little oil until browned, add all the other ingredients and continue cooking until the carrot has softened. Finally add the tomatoes and cook for 5 minutes.Once the dough has risen, cut the ball into 4 portions. Keep the dough you aren’t using under cover or it will dry out.
Roll each piece of dough out into a circle the size of a large dinner plate.
Place a quarter of the spinach, then the mince mixture (of using), over half of the circle spreading to the edges and then top with feta.
Preheat a flat hotplate, or a large frypan on medium-high heat.
Fry Gozleme with a little oil on both sides til golden brown and crispy. This should only take a few minutes.
Remove and cut the Gozleme into 6 pieces and serve with lemon wedges.