Mince meat gözleme
Ingredients
for 4 people
| 250 g | white flour |
| ¾ tsp | salt |
| ¼ cube | yeast (approx. 10 g), crumbled |
| 1 ½ dl | water |
| 1 tbsp | olive oil |
| 400 g | minced meat (beef) |
| 1 ½ tsp | Madras curry powder |
| ½ tsp | salt |
| a little | pepper |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 100 g | baby spinach |
| 100 g | grated Cheddar |
| 4 sprig | peppermint, finely chopped |
| a little | white flour |
| oil for frying |
| 180 g | plain yoghurt |
| 4 sprig | peppermint, finely chopped |
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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