Catler KM 8011 - Manual (Page 39)

39
TURKISH GOZLEME
Makes 6
Ingredients
Dough
3
1 /
2
cups (525g) bakers fl our, sifted
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons natural yogurt
1
1 /
2
cups (375ml) lukewarm water
Extra bakers fl our, for kneading
Spinach and cheese fi lling
1 tablespoon olive oil
1 large brown onion, fi nely chopped
3 cloves garlic, chopped
Salt and pepper
150g feta cheese, crumbled
100g tasty cheese, grated
1 small bunch silverbeet, shredded
Meat fi lling
1 tablespoon olive oil
500g lamb mince
2 teaspoons cumin powder
1 teaspoon sweet paprika
3 /
4
cup (185ml) tomato passata
olive oil cooking spray
lemon wedges, to serve
Method
1. Spinach
fi lling: Heat oil in a large frying
pan over medium heat. Add the onions
and garlic and cook until softened; set
aside to cool. Once cool combine with
cheeses and salt and pepper. Rinse and
dry spinach well and set aside.
2. Meat fi lling: Heat oil in a medium frying
pan. Cook lamb in batches until browned.
Return all lamb to pan and add spices
and passata. Cook for 10–15 minutes or
until mixture is thick. Allow to cool.
3. To make dough: Assemble mixer using
the dough hook Add fl our and salt in
mixer bowl. Turn mixer to KNEAD /FOLD
setting and add oil, yogurt and water. Mix
for 6 minutes.
TIP
Mixture is quite sticky so don’t be
tempted to add more fl our.
4. Turn mixture out onto a well fl oured
surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto
a tray lined with a baking paper and
dusted with a little fl our; cover and rest
for 20 minutes.
5. Preheat a large non-stick frying pan or
fl at plate on a BBQ on a medium heat.
On a large piece of baking paper; roll one
piece of dough to a 3mm thick rectangle.
6. For vegetable gozleme: place 1 cup
shredded spinach onto one half of the
dough. Top with one sixth of the cheese
mixture.
7. For meat and vegetable gozleme; use 1 /
2
cup meat fi lling, 1 /
2
cup spinach and one
sixth of the cheese mixture.
8. Lift dough over fi lling to enclose and
pinch to seal the edges. Repeat with
remaining dough and fi lling and place
onto separate sheets of baking paper.
9. Cooking one at a time. Spray the top
with cooking spray oil and fl ip upside
down onto another sheet of baking
paper. Place gozleme and baking paper
onto cooking surface and cook for 3–4
minutes or until golden. Spray top with
oil and carefully fl ip over to cook other
side.
10. Cut into wedges and serve with lemon
wedges.
RECIPE