One of our brunch family faves is the gözleme from Orange Grove/Marrickville markets, but I’ve recently found a recipe that is pretty darn close to the market bought ones, and it’s surprisingly easy!
Gözleme is a traditional turkish flatbread, which means no yeast, no rising etc. If you’ve got a standing mixer with a dough hook, even easier! This recipe is adapted from here. I went for a spiced beef mince filling, but once you’ve got the dough sorted, you can throw anything in there; lamb, cheese, banana & chocolate, let your imagination run riot.
Prep time: 5 minutes.
Cook time: 35 mins.
Makes 4 gözleme.
Ingredients
For the dough;
400g organic, unbleached plain wheat flour
1/3 cup olive oil
¾ cup water
½ tsp salt
For the filling;
1 tbsp olive oil
2 cloves of garlic, minced
1 onion, finely chopped
500g beef mince
1 capsicum, chopped
90g baby spinach leaves
1½ tsp ground cumin
1 tsp organic smoked paprika
½ tsp organic cayenne pepper
salt & freshly ground pepper to taste
120g Aussie feta
Lemon wedges to serve
Method
- Put all the ingredients for the dough into a standing mixer bowl and mix with the dough hook on medium for 2 or 3 minutes, then a bit faster until the dough starts to come together. Gather the dough and shape into a smooth ball. Cover it and set aside to rest for 20 minutes or so, while you make the filling.
- Heat the oil in a fry pan or wok (medium heat) and gently fry the onion and garlic (being careful not to burn the garlic) for about a minute.
- Add the capsicum and fry for another couple of minutes.
- Add the beef mince and fry gently, breaking up the mince as you go until everything is nicely browned, then add the dry spices and stir to mix through, cooking for another couple of minutes.
- Finally, add the spinach and stir until wilted, then take off the heat and allow to cool while your dough finishes resting.
- Put a non-stick fry pan on medium heat or turn on a non-stick sandwich press if you have one.
- Sprinkle your clean bench with some flour and turn out the dough. Cut into four equal pieces and taking one at a time, roll out into a large, thin rectangle, adding a sprinkle of flour as needed to stop it sticking to the rolling pin.
- Crumble a quarter of the beef mixture across half your rolled out dough, leaving a gap at the edges to seal the gözleme. Crumble a quarter of the feta over the top, then fold the other half of the dough over the mixture and pinch around the edges to seal.
- Carefully lift the parcel (I use a dough scraper) off the bench and place onto the fry pan/sandwich press, and cook for a 4-5 minutes until golden. If using a sandwich press, you can gently close it to cook both sides at once. Otherwise, flip and cook the other side for a further 4-5 minutes.
Remove, slice into 6 and serve with a lemon wedge.
