Gozleme
Crispy Turkish flatbread full of juicy toppings! Choose ONE garnish - spinach and feta, or spicy lamb OR beef with spinach and peppers. Can stretch up to five gozlemes. Also works with GLUTEN FREE flour!
INGREDIENT
GOZLEME PASTRY:
2.5 cups (375 g) all-purpose flour (SG Note 4)
1/3 cup (85 mL) extra virgin vegetable oil
3/4 cup (185 mL) water
1/2 teaspoon salt
SELECT A FILLING (NOTE 1)
SPINACH AND FETA:
300g / 10oz baby spinach
2 garlic cloves, chopped
2 eggs
1 teaspoon black pepper
300g / 10oz Danish feta (soft feta, note 2)
2 cups (200 g) grated mozzarella cheese (Note 3)
SPICE SHEEP OR BEEF:
1 tablespoon of vegetable oil
2 garlic cloves, chopped
1 onion, finely chopped
500g / 1 lb hamburger or lamb (ground)
1 paprika / paprika, chopped
90g / 3 ounce baby spinach
1.5 teaspoons of cumin powder
1 teaspoon paprika
1/2 teaspoon cayenne (adjust spiciness level)
3/4 teaspoon salt and pepper
1 tablespoon of water
120g / 4oz Danish feta (Note 2)
COOKING / SERVICE:
1 - 1.5 tablespoons of vegetable oil , per gozleme
Lemon wedge (optional)
INSTRUCTION
PASTRY:
1.Install the stand mixer with the dough hook. Blend for two .5 minutes on medium high 7 until smooth (see before and after video). (Note 4) The dough should be soft and smooth balls, not sticky.
2.Cover and rest for 20 minutes.
3.Sprinkle the surface with flour. Cut the dough into 4 pieces.
4.Unroll into a 35 cm / 14 "x 20 cm / 8" rectangle.
FILLING:
1.Make one among the lamb / beef or spinach and feta garnishes (or make 1/2 batch both!).
STEEL OR BEEF FILLING
1.Heat the oil during a large skillet over high heat.
2.Cook the garlic and onion for 1 minute. Add pepper, cook for two minutes.
3.Add beef and cook until it turns pink to brown, mash while you cook.
4.Add cumin, paprika, cayenne pepper (if using), salt, pepper and water. Cook for two minutes.
5.Add spinach, stir until wilted.
6.Cool before use.
FILLING THE SPINACH FETA:
1.Place the spinach, garlic, eggs and peppers during a bowl. Scrunch it together with your hands to scale back the quantity and make the spinach "droop."
2.Add feta and blend .
CREATE GOZLEME:
1.Spread the filling over half the dough, pushing it to the sting . Sprinkle the lamb / beef filling with crushed feta. Sprinkle the feta spinach with mozzarella cheese, if used.
2.Fold the opposite side of the dough to hide the filling. Press the sides to release any excess air pockets trapped inside as you go. Use water if necessary to seal well.
3.Sprinkle flour over a round (or similar) pizza crust. Slide the gozleme onto the paddle.
COOKING:
1.Heat 1.5 tablespoons of oil during a large skillet over medium-high heat. (I usually use 2 pans)
Slide the gozleme into the pan. Cook, pressing gently (including edges), until golden brown and crispy - about 3 minutes. Turn and cook, press gently, until crispy.
SERVING:
1.Transfer it to a chopping board . Cut it into 6 or 8 pieces.
2.Serve immediately with a lemon wedge, if desired.
