Advertisement

For the gozleme dough

For the filling

For the sauce

Nutrition: per serving

  • kcal791
  • fat41g
  • saturates13g
  • carbs65g
  • sugars20g
  • fibre4g
  • protein38g
  • salt3.1g

Method

  • step 1

    For the dough, mix the yeast, sugar and 175ml lukewarm water in a small bowl. Stir to dissolve the yeast, then set aside for 10 mins, or until the liquid starts to froth.

  • step 2

    Mix the flour with ½ tsp salt in a big bowl. Make a well in the centre, pour in the yeasty mixture and olive oil, and mix to a dough. Knead for 10 mins, then put the dough in a lightly oiled bowl and cover with oiled cling film. Leave somewhere quite warm until doubled in size.

  • step 3

    Meanwhile, make the filling. Heat the oil in a frying pan, add the mince and fry, breaking up lumps as you go, until well browned. Stir in the garlic, spices and raisins, and fry for a few more mins, then turn off the heat and stir in the lemon zest, spring onions, pine nuts and seasoning. Set aside to cool a little.

  • step 4

    Divide the dough into 4. Working a piece at a time, roll out on a lightly floured surface to 25 x 30cm, without the dough splitting. With a long edge of the pastry laying in front of you, spoon ¼ of the mince on the bottom half – leaving a 2cm border all round. Crumble over ¼ of the feta. Fold the other half of the dough over the filling, folding in and pinching the edges to seal in the lamb. Repeat with the remaining ingredients.

  • step 5

    Heat a large frying pan over a high heat and brush the gozleme all over with oil.

  • step 6

    Cook in batches for 3-5 mins on each side, or until golden and heated through. Quickly mix the tomato ketchup, pomegranate and onion, and serve with the hot, crispy gozleme.

RECIPE TIPS
GOZLEME

A savoury

Turkish pastry,

often stuffed

with potato,

cheese or spinach.

gozleme are

usually moonshaped.

However,

we’ve made these

rectangular, so

they’re easier

to shape.

Recipe from Good Food magazine, June 2013

Advertisement

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.2 ratings

Foodmonster2

This is a great recipe. I never thought that I could recreate what we had on our holiday, but they were equally as good. Dough was so thin and delicate and did not spit at all. My Kenwood Chef did all the hard work of kneading the dough. I used feta and spinach for filling and it was delicious.…

Foodmonster2

Oh forgot to add that I didn't bother with the sauce, it was lovely with some Greek style yoghurt.

Foodmonster2

A star rating of 5 out of 5.

These came out perfect. Never though I could recreate at home what we had on our holiday, but they were equally good. So lovely and thin and the dough was so soft and delicate. I filled mine with feta and spinach. Yumm!

kathryndonna avatar

kathryndonna

This needs strong (bread) flour to give the dough the correct texture and consistency, even so, it was quite difficult to roll out to the size needed. The filling needs something to hold it together as it is rather dry and crumbly and falls out as soon as you cut the parcels open. Quite a nice taste…

Advertisement
Advertisement
Advertisement