Skip to main content

Spiced Lamb & Feta Gozleme With Special Tomato Sauce

Ingredients:

For The Gozleme Dough:

  • 7g sachet fast-action dried yeast
  • 1 tsp golden caster sugar
  • 250g plain flour
  • 2 tbsp olive oil

For The Filling:

  • 1 tbsp olive oil, plus extra to finish
  • 500g pack lamb mince
  • 2 garlic clove, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp mild chilli powder
  • 50g raisin
  • zest 1 lemon
  • 3 spring onion, finely sliced
  • 50g toasted pine nut
  • 100g feta cheese

For The Sauce:


  • 8 tbsp tomato ketchup
  • 2 tbsp pomegranate molasses
  • 1 tbsp very finely chopped red onion

Method:

  • For the dough, mix the yeast, sugar and 175ml lukewarm water in a small bowl. Stir to dissolve the yeast, then set aside for 10 mins, or until the liquid starts to froth.
  • Mix the flour with ½ tsp salt in a big bowl. Make a well in the centre, pour in the yeasty mixture and olive oil, and mix to a dough. Knead for 10 mins, then put the dough in a lightly oiled bowl and cover with oiled cling film. Leave somewhere quite warm until doubled in size.
  • Meanwhile, make the filling. Heat the oil in a frying pan, add the mince and fry, breaking up lumps as you go, until well browned. Stir in the garlic, spices and raisins, and fry for a few more mins, then turn off the heat and stir in the lemon zest, spring onions, pine nuts and seasoning. Set aside to cool a little.
  • Divide the dough into 4. Working a piece at a time, roll out on a lightly floured surface to 25 x 30cm, without the dough splitting. With a long edge of the pastry laying in front of you, spoon ¼ of the mince on the bottom half – leaving a 2cm border all round. Crumble over ¼ of the feta. Fold the other half of the dough over the filling, folding in and pinching the edges to seal in the lamb. Repeat with the remaining ingredients.
  • Heat a large frying pan over a high heat and brush the gozleme all over with oil.
  • Cook in batches for 3-5 mins on each side, or until golden and heated through. Quickly mix the tomato ketchup, pomegranate and onion, and serve with the hot, crispy gozleme.

Tip:

  • A savoury Turkish pastry that's actually made with bread. Stuff with lamb, feta, raisins and pine nuts and serve with pomegranate dip.

Popular posts from this blog

Best Steak Marinade in Existence - World Food Cuisines

Ingredients: 1/3 cup soy sauce1/2 cup olive oil1/3 cup fresh lemon juice1/4 cup Worcestershire sauce1 1/2 tablespoons garlic powder3 tablespoons dried basil1 1/2 tablespoons dried parsley flakes1 teaspoon ground white pepper1/4 teaspoon hot pepper sauce (optional)1 teaspoon dried minced garlic (optional)
Directions: Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Recipe by: Kookie

Southwestern Egg Rolls Recipe – World Food Cuisines

Ingredients:2 tablespoons vegetable oil 1 skinless, boneless chicken breast half 2 tablespoons minced green onion 2 tablespoons minced red bell pepper 1/3 cup frozen corn kernels 1/4 cup black beans, rinsed and drained 2 tablespoons frozen chopped spinach, thawed and drained 2 tablespoons diced jalapeno peppers 1/2 tablespoon minced fresh parsley 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/3 teaspoon salt 1 pinch ground cayenne pepper 3/4 cup shredded Monterey Jack cheese 5 (6 inch) flour tortillas 1 quart oil for deep frying Spiced Lamb & Feta Gozleme With Special Tomato Sauce - World Food Cuisines Directions:Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until …

Lemon Blueberry Bread - World Food Recipes

Ingredients: Lemon Blueberry Bread1/3 cup melted butter 1 cup white sugar 3 tablespoons lemon juice 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup milk 2 tablespoons grated lemon zest 1/2 cup chopped walnuts 1 cup fresh or frozen blueberries 2 tablespoons lemon juice 1/4 cup white sugarDirections: Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 to 15 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.Recipe by: ChezSpice