Gozleme is a traditional Turkish dish that has become a weekend food market favourite. This recipe combines lamb mince with onion, spices, silverbeet and feta between two pieces of toasted flatbread, served with a fresh green salad.
30 Minutes. Perfect as a midweek dinner or weekend lunch for the whole family.
300g lamb mince
4 x 10 inch tortilla
1 tablespoon sweet paprika
1 teaspoon ground cumin
3 stems zilverbeet
75g Australian feta
1 brown onion
50g mixed leaf
Finely dice onion. Remove stem of silverbeet and finely slice. Roughly chop tomato.
Heat a drizzle of olive oil in a fry pan to a medium heat. Add the onion and cook for 2-3 minutes. Add the lamb and spice mix. Cook for 2-3 minutes stirring to break up any lumps until browned. Season with salt and pepper. Add silvebeet and cook for 1 minute. Remove from heat. Crumble feta and stir through the lamb mix. Set aside.
Place tomato in a bowl with mixed leaf. Squeeze over juice of half the lemon, a drizzle of olive oil, salt and pepper.
Gather your flatbreads and lamb mixture ready to cook. Heat a large nonstick fry pan to medium. Lightly coat pan with olive oil. Place a flatbread in the pan. Now work quickly to make one gozleme per person, spoon mixture evenly onto the flatbread. Place another flatbread on top. Cook for 2-3 minutes until golden. Carefully turn the gozleme over and cook for a further two minutes until golden on the other side. Remove from the pan and set aside to keep warm. Repeat with the remaining gozleme.
Cut gozleme into 6 pieces. Serve with salad and wedge of lemon.
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