Curb your wanderlust and cravings at once with our authentic Turkish flatbread recipe, stuffed with full-flavoured lamb filling and a delicious spinach and feta mixture. Don’t be afraid to be adventurous with it as well – this recipe works just as well in a nifty sandwich press, and is versatile enough to hold a combination of other ingredients.
- 4 cup (600 g) plain (all-purpose) flour
- 1 tsp coarse cooking salt (kosher salt)
- 1⅔ cup (410 ml) warm water
- 2 tbsps vegetable oil
- 1 tbsp vegetable oil
- 3 clove garlic, crushed
- 2 tsps ground cumin
- ½ tsp hot paprika
- 500 g minced lamb
- 400 g canned diced tomato
- ½ cup coarsely chopped fresh flat-leaf parsley
SPINACH & CHEESE FILLING
- 300 g spinach, shredded finely
- 1 brown onions (80 g), chopped finely
- 250 g feta cheese, crumbled
- 1 cup coarsely grated mozzarella cheese
- ½ tsp ground allspice
- ½ cup coarsely chopped fresh mint
Combine flour and salt in large bowl. Gradually stir in the water; mix to a soft dough. Knead dough on floured surface about 5 mins or until smooth and elastic. Return to bowl; cover.
Make lamb filling. Heat oil in large frying pan; cook garlic and spices until fragrant. Add lamb; cook, stirring, until browned. Add undrained tomatoes; simmer about 15 mins or until liquid is almost evaporated. Stir in parsley.
Make spinach and cheese filling. Combine ingredients in medium bowl.
Divide dough into six portions; roll each portion on floured surface into 30 cm square. Spoon spinach and cheese filling onto dough squares, spreading filling across centre of squares; top each with equal amounts of lamb filling. Fold top and bottom edges of dough over filling; tuck in ends to enclose.
Cook gözleme, both sides, over low heat on oiled grill plate, brushing with oil, until browned lightly and heated through.
TIP Try cooking these in a sandwich press - it works beautifully.