Preparation time: 20 minutes
Cooking time: 20 minutes
Dough
- 300g plain yoghurt
- ¼ tsp salt
- 150g wholemeal self-raising flour
- 150g self-raising flour
- 75g lupin flakes
Filling
- 1 tbsp extra virgin olive oil
- 2 small onions, chopped
- 2 medium sized tomatoes, roughly chopped
- 500g chicken mince (could also use beef or pork)
- 6 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 ½ tsp paprika
- 1 tsp cayenne pepper (optional)
- 1 large bag spinach
- 1 block feta cheese
- 1 lemon, cut into wedges
Method
- Quickly fry off garlic in a hot saucepan before adding onions until softened
- Add the mince and brown, breaking apart as it cooks. Once browned, add cumin, coriander, paprika and cayenne (if using). Add the tomato and cook further until softened
- Add half the spinach to the mixture until wilted, then turn off the heat and set mixture aside to cool
- While mixture is cooling, make the dough. First, mix the lupin flakes, yoghurt and salt until well-combine
- Slowly add the flours and mix with a butter knife until a dough is formed
- Tip onto a lightly floured surface and knead for a few minutes, form a ball and place in a bowl before covering and setting aside for 30 minutes (dough will expand so leave room)
- When ready to make gozlemes, cut the dough into 5 equal portions. Take one portion of the dough and use a rolling pin on a floured surface to roll out into a square or rectangle shape. Spoon mixture onto half of the surface (leaving room on the edges), top with half a handful of spinach and a crumbling of feta
- Fold the empty half over the filled half and press edges together. If it doesn’t stick, pat water on the edge of the dough to aid sticking
- When ready to cook, heat a flat sandwich press or frying pan and spray oil on the bottom of the press or pan. Place gozlemes in one at a time and spray the top, gently closing the lid over the top. If using a pan, flip the gozlemes once crisp and golden on one side
- Cook until dough is crisp and golden brown. Serve with lemon wedges and a side salad.
**This was made with 500g chicken mince but could be made with half mince and half mushroom/potato/eggplant, etc. or fully vegetarian.