November 27, 2014

Lamb, Spinach and Feta Gozleme


Hello, long time no speak.. or should I say write.  As soon as I publish this post I'm going to get a message, most likely from my mum, who will say "well it's about bloody time!".  

You see, I haven't blogged in, um, 9 months maybe?  And it's because my life became very busy.  I became overwhelmed with having so many responsibilities and trying to do everything, I reluctantly had to let go of some things.  After juggling so many balls, I decided to drop the 'blog' ball.

So what have I been doing.  Well, first thing, I started my own freelance graphic design business back in April.  It's something I thought about for a while, and when the opportunity came up, I decided to take the risk and work for myself.  I work from home part time, and it's awesome.  Distracting, but awesome.  You can stalk my work here.  Secondly, I got a puppy.  Which again, is distracting, but awesome.  I mean, look at that face!


Also doesn't help that I spend any little free time trying to renovate / fix my old 50's house.  

I have still been cooking, quite a bit actually, and have discovered so many new recipes that I plan to share.  My cooking style has also changed quite a bit.  When I bought the Ottolengi book, Jerusalem, about a year and a half ago, I was introduced to a new world of flavours (although I will always hate cloves and star anise!), and my passion for homemade food grew stronger.  

So after posting a photo of my dinner on Instagram last night and my friend Sara commenting she expects to see it on my blog, I thought "oh yeah, my blog..  maybe it's time to pick that ball back up".  So here it is.  A recipe for homemade Gozleme, which has become my go-to market dish.  It just happened to be good timing that I had leftovers for lunch today that could be photographed.  If you do have gozleme leftovers, just place them in a warm frypan to reheat. 

Hopefully the next recipe won't be too far off!

PS this pastry is friggen awesome!  It comes together so quickly, and it's soft and chewy and delicious.  This might become my go-to flatbread recipe.  Stay tuned...




LAMB, SPINACH AND FETA GOZLEME

Dough
2 cups of self-raising flour
1 cup Greek style yoghurt (really important you use a good quality yoghurt with live cultures)
1 teaspoon sea salt

Filling
Olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon sumac
2 tablespoons ground cumin
500g lamb mince
Medium bag of baby spinach (about 120g), roughly chopped
Handful of fresh mint, chopped
Handful of fresh parsley, chopped
200g feta, crumbled
Handful grated cheese (any type that will melt nicely when grilled)
Handful of pine nuts, lightly toasted
Sea salt to taste


In a medium bowl, add the flour, salt and yoghurt and bring together with a spoon.  Pour the dough onto a clean surface and knead for 5 minutes, or until the dough is very smooth and elastic and forms a perfect ball.  You can add a tablespoon of water at any stage should the dough be too dry - it needs to be smooth and slightly sticky.

Place the dough in a bowl and allow to rest in a warm spot for half an hour while you work on the filling.  I like to put it in a pre warmed oven, turned off and with the light on.

For the filling, add a little olive oil to a fry pan over a medium heat.  Add the onion and garlic and cook until translucent.  Add the spices, stir well, then add the mince.  Turn the heat up to high - you want the mince to fry, not braise.  Remove any liquid if you mince releases water.

Place the mince mixture into a large bowl, add the chopped spinach, mint, parsley and pine nuts.  Allow to cool very slightly before adding the feta and grated cheese.  Taste for seasoning.

Place the dough on a floured surface, divide into four balls, the start to roll each ball into a long oval shape (roughly 40cm x 20cm).  The dough should be about 3 - 4 mm thin.  Place a quarter of the filling on one half of the dough, then fold the other half over and press the edges so it comes together.  Add a little grape seed oil (or an oil that doesn't smoke) to a frypan over a medium heat, then add the filled gozleme and cook for 4 minutes each side, or until they are nice and golden and the cheese has melted inside.  Place it in a warm oven on a wooden board while you make the rest.

Serve with lemon wedges, yoghurt and chilli sauce.

Serves 4.
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