Pan Macmillan Australia
Photography by Jeremy Simons.
olive oil, for pan-frying
lemon wedges, to serve
260 g (2 cups) gluten-free self-raising flour
90 g (1⁄3 cup) Greek yoghurt (or coconut yoghurt for dairy free)
3 tablespoons extra-virgin olive oil
1⁄2 teaspoon sea salt flakes
LAMB & SPINACH FILLING
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
pinch of sea salt flakes
2 garlic cloves, finely chopped
1⁄2 teaspoon paprika
1⁄2 teaspoon ground cumin
pinch of freshly ground
250 g lamb mince
large handful of baby spinach leaves
“Crispy, golden gluten-free Turkish gozleme can be easily whipped up in under 20 minutes, so it’s the perfect after-school snack. The dough comes together very quickly and while it’s resting, you can quickly make your filling of choice. I love a spiced lamb mince filling when I feel like a break from spinach and feta, but you can get as creative as you like. Don’t overfill the gozleme – the flatter the parcel the crispier it will get when it hits the hot frying pan.” p30
Combine all the dough ingredients in the bowl of an electric mixer fitted with the dough hook attachment, add 125 ml (1⁄2 cup) of warm water and mix on medium speed for 1 minute to form a smooth dough. If the mixture is too dry, add a little more water and mix again. Set the dough aside to rest, uncovered, while you make the filling.
To make the filling, heat the olive oil in a frying pan over medium heat. Add the onion and salt and cook for 5 minutes to soften. Stir in the garlic, paprika, cumin and black pepper and cook for 30 seconds. Add the lamb and cook, breaking up any chunks with a wooden spoon, for 3 minutes or until browned. Add the spinach, stir and cook for 1 minute to wilt. Remove from the heat and set aside.
Divide the dough into six balls. Working with one ball at a time, roll out the dough between two sheets of baking paper to form a paper-thin rectangle about 20 cm × 30 cm in size. Scatter 3 tablespoons of the lamb and spinach filling in the centre, leaving a clear border of roughly 8 cm around the edges. Fold the dough over the filling to enclose. Cover with baking paper and very
gently roll out again to flatten and thin out the gozleme. Repeat with the remaining dough and filling.
Place a heavy-based frying pan over high heat and allow it to heat up. Drizzle 1 tablespoon of olive oil into the very hot pan and cook the gozleme, one at a time, adding more oil as needed, for 2–3 minutes on each side until golden and crispy. Serve with lemon wedges.
Spinach & Feta: combine 135 g (3 cups) baby spinach, 3 sliced spring
onions and 200 g crumbled feta.
Potato & Cheese: combine 460 g (2 cups) mashed potato, 150 g grated
mozzarella, a handful of finely chopped flat-leaf parsley leaves,
1⁄2 teaspoon paprika and salt and pepper