Lamb, cheese and spinach gozleme
Serving size: Serves 6
Cooking time: More than 1 hour
Course: LunchFavourite flavours: Lamb
Lamb, cheese and spinach gozleme
INGREDIENTS
300g lamb leg steak
2 teaspoons ground cumin
1/4 teaspoon hot paprika
2 cups (300g) plain flour
1/2 teaspoon table salt
3/4 cup (180ml) warm water
300g spinach, trimmed
1 cup (240g) ricotta cheese
2 tablespoons lemon juice
1 clove garlic, crushed
1 tablespoon finely chopped fresh mint
1 tablespoon olive oil
METHOD
1. Sprinkle the steak with combined spices; cook on a heated oiled barbecue (or grill or grill pan). Remove from barbecue; cover, stand for 10 minutes, then slice thinly.
2. Meanwhile, combine flour and salt in a bowl. Gradually stir in the water; mix to
a soft dough. Knead dough on a floured surface for about 5 minutes or until smooth and elastic. Return to the bowl; cover.
3. Boil, steam or microwave spinach until wilted; rinse under cold water, drain.
Squeeze out excess water; shred spinach finely. Combine spinach, cheese, juice, garlic and mint in a medium bowl; season to taste.
4. Divide dough in half; roll each piece on a floured surface into a 25cm x 35cm rectangle. Divide cheese mixture, place in centre of each rectangle; top with lamb. Fold top and bottom edges over filling; tuck in ends to seal.
5. Cook gozleme, both sides, on heated oiled barbecue (or grill or grill pan), over a low heat, brushing with the oil until browned and heated through. Stand for 5 minutes.
6. Cut each gozleme into 3 slices; serve with a green salad and lemon wedges, if desired.
Not suitable to freeze or microwave.
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