PAgeRECIPESheader.....
Turkish Gozleme with lamb
Makes 6
INGREDIENTS
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
1 lb (500g) ground lamb
2 teaspoons cumin powder
1 teaspoon sweet paprika
¾cup (175ml) tomato passata Salt and pepper
5oz (150g) feta cheese, crumbled
3½ cups (100g) Parmesan cheese, grated 3 cups packed shredded swiss chard olive oil cooking spray
lemon wedges, to serve
DOUGH
3 ½ cups (476g) bread flour, sifted
2 teaspoons salt
2 tablespoons+2 teaspoons olive oil
¼cup (50ml) plain yogurt 13oz (400ml) lukewarm water
METHOD:
1.To make dough: Combine flour and salt in the bowl of the electric mixer. Turn mixer onto speed 1 and add oil, yogurt and water. Mix for 6 minutes.
TIP
Mixture is sticky, so don't be tempted to add more flour.
2.Turn mixture out onto a lightly floured surface and lightly knead to combine. Divide dough into 6 equal portions and knead into small balls. Place balls onto a tray lined with a baking paper; cover and rest for 20 minutes.
3.Heat oil in a large frying pan over medium heat. Add the onions and garlic and cook until softened. Add ground lamb and cook, stirring, until browned; add spices and passata. Cook for
4.Combine cheeses and spinach; set aside.
5.Preheat a large
6.Place 1⁄6 of the spinach mixture onto one half of the dough. Top with 1⁄6 of the meat mixture. Lift dough over filling to enclose and pinch to seal the edges. Repeat with remaining dough and filling and place onto separate sheets of baking paper.
7.Cooking one at a time. Spray the top with cooking spray oil and flip up side down onto another sheet of baking paper. Place gozleme and baking paper onto cooking surface and cook for
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BEM600XL_IB_A12_FA.indd 38 | 21/06/12 10:25 AM |
