Recipe Index

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup extra-virgin olive oil
• 3/4 cup warm water
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 14 oz ground beef or lamb
• 1 small red bell pepper, diced
• 3 oz baby spinach
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp water
• 4 oz feta, crumbled
• 1 to 1 1/2 tbsp olive oil per gozleme, for frying
• Lemon wedges, to serve

Method

1. Mix the flour and salt, stir in the olive oil and water, and knead 5 minutes until smooth. Cover and rest 30 minutes.
2. For the filling, heat the olive oil and cook the onion 4-5 minutes until soft. Add the garlic, ground meat and bell pepper and cook, breaking up the meat, until browned and dry.
3. Stir in the cumin, paprika, cayenne, salt, pepper and water; add the spinach and cook just until wilted. Cool, then stir through the feta.
4. Divide the dough into 4 balls. Roll each into a large thin rectangle.
5. Spread filling over half of each rectangle, fold the dough over to enclose, and press the edges firmly to seal.
6. Heat a little oil in a large skillet over medium heat and cook each gozleme 3-4 minutes per side until golden and crisp, drizzling in a little more oil when turning.
7. Cut into pieces and serve hot with lemon wedges.

Prep: 30 min · Cook: 20 min · Total: 50 min

Nutrition (per serving, where published)