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Moroccan Lamb Gozleme

Servings 4
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Ingredients
  

  • 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

Dough

  • 1 teaspoon dry yeast
  • ½ teaspoon caster sugar
  • ¾ cup lukewarm water
  • 1 ½ cups plain flour
  • 1 teaspoon sea salt flakes

Instructions
 

  • 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.

Notes

Recipe by Donna Hay