Moroccan Lamb Gozleme
I don’t believe I had sampled gozleme before until Thursday of last week. Since then, I’ve had one nearly every day; and I’ve even banh-mi-dised it. I don’t wanna get too cocky, but Banh-mi-dising could be a new food movement!
I had my friend Katie over for dinner, and since we both have a subscription to the Donna Hay magazine, we both wanted to try making this recipe so we teamed up. I made the mince mixture a couple of days before, and wilted the silver beet. Donna Hay says to use 800 grams of silver beet, but that’s waaaaay too much, and if you have a pan that can fit all 800 grams at once, you must work in a catering kitchen.
I was on dough duty, and I had Katie filling them up. Whilst she was scared of over filling them but did an awesome job. After a few minutes in the frying pan we sat down to gozleme heaven! I don’t know why I hadn’t had a gozleme before, they are just everything you need in one parcel; veggies, meat, cheese and carbs. I really liked it with a squeeze of lemon and yoghurt over the top.
With another batch of dough and leftover over banh mi ingredients from the pizza competition, I did something every Turkish person would probably kill me for…. I put banh mi ingredients in a gozleme parcel…. and it was the bomb dot com. SO GOOD!
So whether you have traditional, or banh-mi-dised, I’m sure you’ll love them as much as I do!
Moroccan Lamb GozlemePrint Recipe
- 2 tablespoons olive oil, plus extra, for brushing
- 400g silver beet, stalks removed & leaves roughly chopped
- sea salt & cracked black pepper
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- 500g lamb mince
- 1 tablespoon harissa paste
- ½ cup flat-leaf parsley leaves, roughly chopped
- 2 teaspoons sumac
- 200g feta, crumbled
- 1 cup shredded Havarti (or mozzarella)
- ½ cup thick greek-style yoghurt, to serve
- lemon wedges, to serve
- sumac, to serve
- 1 teaspoon dry yeast
- ½ teaspoon caster sugar
- ¾ cup lukewarm water
- 1 ½ cups plain flour
- 1 teaspoon sea salt flakes
- Heat 1 tablespoon oil in a large, non-stick frying pan over high heat. Add the silver beet, salt and pepper and cook, stirring frequently, for 3-4 minutes or until just wilted. Drain well on absorbent paper and set aside. Wipe the frying pan clean and heat 1 tablespoon oil over high heat. add the onion and garlic and cook, stirring frequently, for 2-3 minutes or until golden. Add the mince and harissa and cook, breaking up any lumps with a wooden spoon, for 8-10 minutes or until golden and cooked through. Remove from the heat and stir through the salt and pepper, parsley and sumac. Set aside to cool completely.
- To make the dough, place the yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. Place the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and mix together with well-floured hands to form a dough. Turn out onto a lightly floured surface and knead for 3-4 minutes or until smooth and elastic. Place in a lightly greased, large bowl under a clean, damp cloth and set aside in a warm place for 15-20 minutes or until doubled in size.
- Divide the dough into 4 pieces and roll out on a lightly floured surface to 25 x 35cm rectangles. Place the silver beet, mince mixture, feta and havarti (or mozzarella) cheese onto one side of the rectangles, leaving a 2cm border. Brush to remove any excess flour. Fold the dough over to enclose the filling and press the edges to seal.
- Heat a large, non-stick frying pan over medium heat. Brush the gozleme with oil and cook, in batches, for 3-4 minutes each side or until golden and cooked through. Serve with yoghurt, lemon wedges and a sprinkle of sumac.
Post updated 2 July 2020.