Wednesday, 5 March 2014

Renew the Menu: Beef Gozleme

Although I started out cooking this meal in a cool and calm mood for some reason by the time it came to actually putting it together and serving it I had lost it! I made the mince mixture during the day and this was an easy, stress-free affair. But when it came to making the dough my blood pressure started to rise. I think it was because the dough was such a different recipe to what I am used to and although it eventually turned out alright I found it a little hard to work with. Attempting this kind of recipe during cactus hour can really push you over the edge!
By the time I sat down to eat the kids and husband had finished theirs, the kids ate most of what was on their plate so that was a bonus. The flavours were nice, our family likes anything that can be dipped in yoghurt so I am sure this one will appear on our tables again! (possibly with a different dough recipe though!).

Beef Gozleme


500g organic beef mince
1 onion diced
2 cloves garlic, crushed
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
150g feta, crumbled
2 handfuls baby spinach, chopped
2 cups self-raising flour
1 cup greek-style natural yoghurt
Olive Oil


1. To make dough combine yoghurt and pinch of salt, gradually stir in flour until dough forms. Knead dough until firm but sticky. Place in clean bowl, covered for 30 mins.
2. Heat 1 tbsp olive oil in large saucepan, add onion and garlic cooking until beginning to soften.
3. Mix spices together in a small bowl and add to saucepan
4. Add mince and cook until well browned, breaking up any lumps.
5. Once cooked, leave to cool before stiring in feta and spinach
6. Season with salt to taste
7. Divide gozleme dough into 4 pieces (or 8 if you want to make smaller ones for kids)
8. Roll dough out into circles (approx. 25 cm for 4 or 15 cm circles if making 8)
9. Spoon mince mixture onto one side of circle and fold over dough. Pinch edges of dough to seal.
10. Heat a frypan with 2 tsp olive oil, cook each gozleme for 3-4 minutes each side, until dough is golden brown.
11. Slice into wedges and serve with dipping yoghurt.

This recipe was adapted from That's Life magazine

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