Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
To shape
To fry
Dip
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Pour in the water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
Filling
Heat the oil in a frying pan. Brown the meat for approx. 4 mins. per batch. Remove from the frying pan, place in a bowl, season. Sauté the onion, garlic and spinach in the same pan for approx. 3 mins., add to the meat, leave to cool. Mix in the Cheddar and peppermint.
To shape
Divide the dough into 10 portions, shape into balls, flatten gently by hand. On a lightly floured surface, roll out the dough balls into thin, round flatbreads. Place the filling in the middle of each flatbread, fold the dough over the filling, carefully roll with a rolling pin.
To fry
Heat a dash of oil in a non-stick frying pan. Reduce the heat, cover and fry the gözleme in batches over a medium heat for approx. 3 mins. on each side. Remove from the oven, allow the gözleme to cool slightly on a cooling rack.
Dip
Mix the yoghurt and peppermint, serve the dip with the gözleme.
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