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Lamb, silverbeet and feta gozleme
  • Ingredients
  • Nutrition
    • Method
    1. Step 1

      Combine the flour and salt in a large bowl. Make a well in the centre. Add the water and 2 tablespoons of the oil and stir to combine. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a bowl and cover with plastic wrap. Set aside for 2 hours to rest.

    2. Step 2

      Meanwhile, heat 1 tablespoon of the remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the paprika and stir to combine. Remove from heat and set aside to cool.

    3. Step 3

      Add the silverbeet, feta and ricotta to the lamb mixture and stir to combine. Season with salt and pepper.

    4. Step 4

      Preheat a barbecue flatplate on medium. Divide dough into 6 even portions. Roll out a portion on a lightly floured surface to s 20 x 45cm rectangle. Spoon one-sixth of the lamb mixture over half the dough rectangle, leaving a 3cm boarder. Fold remaining half over to enclose filling. Repeat with remaining dough and lamb mixture.

    5. Step 5

      Brush gozleme with remaining oil. Cook on barbecue for 5 minutes each side or until golden brown and crisp. Cut into rectangles and serve immediately with lemon wedges.

  • Method
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