Gozleme of Lamb,mint, fetta and spinach.

Gozleme of Lamb,mint, fetta and spinach.

Here is the yummiest snack/meal I’ve made in recent times. As my partner is gluten intolerant, I’ve just substituted the normal Self Raising flour for Orgran brand gluten free SR Flour. Give it a try!
This recipe serves 4 depending on your hunger 😉

Ingredients 200gm plain yoghurt (natural, unsweetened)
250gm Self Raising flour (substitute for gluten free here)
1 tablespoon olive oil
150gm minced lamb
1 garlic clove, peeled and crushed
a pinch of ground cumin
a pinch of chilli flakes
a pinch of dried mint
4 tablespoons of tomato juice (I used Passata)
50gm baby English spinach
100gm Fetta, crumbled
8 fresh mint leaves, torn
olive oil for frying
50gm butter, melted (optional)

Beat the youghurt and a pinch of salt in a large bowl until smooth. Gradually add flour until it is a stiff dough, then knead on a lightly floured bench till it is soft and only slightly sticky. Transfer to an oiled bowl and leave, covered for 30 minutes.
Heat the oil in a frying pan and cook the lamb with a pinch of salt and pepper until browned. Turn the heat down to medium-low and add the garlic, cumin, chilli flakes and tomato juice. Cook for another minute or until dry. Turn off the heat and leave to cool, then drain if needed.
On a floured surface, split the dough into four equal sized balls. Roll each ball into a 30cm circle. Place a quarter of the spinach over half of each circle, then sprinkle with a quarter of the fetta, then add the lamb and mint leaves and season. Fold the dough over and seal the edges with a fork.
Preheat a barbecue hotplate or large frying pan. Brush one side of each Gozleme with olive oil and cook until the base is golden. Brush the top with olive oil, turn and cook until golden.
Brush with melted butter, cut into four pieces (or two 🙂 ) and serve with a pinch of sea salt and lemon wedges if liked. Would also be good with an ice cold beer if your that way inclined.

These are so yummy and for a little bit of effort, you get a huge amount of flavour and enjoyment.

6 thoughts on “Gozleme of Lamb,mint, fetta and spinach.

  1. YUMMO Pinky! These look really delish! I am going to have to mess about and make some. I won’t use lamb as Steve doesn’t like it but I dare say regular beef or pork mince would do? or maybe chicken? Anyhoo…the rest is gravy and YUMMO is all I can say :). Another plate of gorgeousness…Jason is a lucky man 🙂

    1. They are so yumptious Fronkii 🙂 Try turkey mince in them Fronkii. It’s a meatier light mince as well. You could change from fetta as well if you liked as the saltiness of the fetta does offset the fattiness of the lamb. The yoghurt pastry is the best we’ve ever had gluten free and so easy peasy it only has two ingredients 3 if you count the pinch of salt. Enjoy.

  2. We can’t get turkey mince here 😦 I think the natives would get restless if you used anything other than the 3 main “Moits”! 😉 Chicken (rooster) mince might be good? 😉 Steve loves feta and I could use some of my kefir instead of yoghurt for the pastry. Can’t wait to give them a go 🙂

  3. Another yummy recipe Cathy. Bruce and I love gozlemes. We miss them so I will have to try making them myself now. Can I use normal self raising for the dough, I presume so 🙂

    1. Yes Kym. The recipe used normal Self Raising flour and I just changed it to gluten free. Simplest pastry ever and tastes so good. We had them for tea last night again. Easy meal.

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