Turkish Gozleme with Minced Lamb

• Meat

  • 1/2 lb Ground lamb

• Produce

  • 1 tsp Coriander, ground
  • 2 cloves Garlic
  • 2 Green onions
  • 1/2 cup Mint, fresh
  • 1 Onion, small
  • 1/2 cup Parsley, fresh
  • 6 oz Spinach, frozen
  • 1 Tomato, medium

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1 Lemon wedges and olives to serve

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 tsp Paprika, smoked
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 1/2 cup Feta cheese
  • 1/2 cup Greek yogurt, plain

• Liquids

  • 1/2 cup Water

Found on jocooks.com

Description

Ingredients

• 2¼ cup all purpose flour
• ½ tsp salt
• ½ cup plain Greek yogurt
• ½ cup water
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ lb ground lamb
• 1 tbsp tomato paste
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tsp ground cumin
• salt and pepper to taste
• 6 oz frozen spinach, thawed and chopped
• ½ cup fresh mint, chopped
• 2 green onions, chopped
• ½ cup fresh parsley, chopped
• ½ cup feta cheese, crumbled
• 1 medium tomato, chopped
• lemon wedges and olives to serve

Directions

• Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
• Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside.
• In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent.
• Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes. Let the meat mixture cool slightly.
• In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle thats about 12x10 inches.
• Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some fresh mint, green onions, fresh parsley, ¼ of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
• Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.
• Cut each gozleme in half diagonally and serve with lemon wedges and olives.

Nutrition