Traditional Beef and Feta Gozleme

olly

turkish cuisine
gozleme
beef
feta
pastry
chilli

Description

Gozleme is a savory traditional Turkish flatbread and pastry dish, made of hand-rolled dough filled with various toppings, sealed then cooked on a hotplate or sandwich press. In this guide, learn to create a delicious gozleme with beef, goat's milk feta, silverbeet, fresh herbs, and chili to enjoy a taste of Turkey at home. Recipe makes 6-8 good-sized gozleme (enough for 4 people).

Items

  • 3 cupsplain flour
  • 3 cupswarm water
  • 1 tsp salt for doughand salt & pepper for beef
  • 500gminced beef
  • 200-300ggoat's milk feta crumbled
  • 1 bunchsilverbeet deveined & roughly chopped
  • bunch each of mint, curly parsley & italian parsleyalternative: use tabouli by also adding 2 chopped deseeded tomatos and 1/2 cup cooked cous
  • 2-3fresh chillies (red & green)
  • 8 gdry yeast
  • 1/3 cup olive oilor other vegetable oil
  • 1 tspsugar
  • 1-2 tblspMoroccan spice mix
  • 200g bag of baby spinach leaves
  • 2 medium lemons sliced in wedges

Steps

  • 1. Prepare the Dough

    Mix yeast & sugar with the warm water & let sit for 15 minutes. Add flour, salt & oil and mix. Put in bread maker on dough setting (takes a few hours), or do manually kneading & let rise twice.

  • 2. Cook the Beef

    Brown minced beef in a pan over medium heat and add moroccan spice , salt, pepper. Allow the mixture to cool.

  • 3. Prepare Rest of Filling

    Chop up herbs or make into tabouli. Slice the chillies. Crumble the feta.

  • 4. Assemble the Gozleme

    Divide the dough into balls and roll each out into a thin circle about 15-20 cm diameter. Spread the various fillings (silverbeet, beef, fetta, chilli, spinach) in layers (to preference) over half of each circle, leaving a margin at the edge & wet the edge. Fold over the dough to cover the filling and press the edges to seal.

  • 5. Cook the Gozleme

    Heat a lightly oiled hot plate or sandwich press. Cook each gozleme until golden brown on both sides, occasionally pressing down with a spatula. Serve hot, cut into pieces, with a few wedges of lemon. Can save whole in fridge for 1-2 days

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