Turkish Gozleme with Lamb

Turkish Gozleme with Lamb takes about 1 hour and 15 minutes from beginning to end. This recipe serves 4 and costs $2.61 per serving. This main course has 557 calories, 25g of protein, and 22g of fat per serving. This recipe from Jo Cooks has 330 fans. A mixture of frozen spinach, green onions, tomato, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 98%, this dish is super. Similar recipes are Turkish Lamb Shanks, Turkish Lamb Kebabs, and Turkish-style Lamb Pizza.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time. Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside. In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent. Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes. Let the meat mixture cool slightly. In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle that's about 12x10 inches. Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some fresh mint, green onions, fresh parsley, 1/4 of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces. Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed. Cut each gozleme in half diagonally and serve with lemon wedges and olives.

 

Step by step:

1. Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.

2. Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside.

3. In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic.

4. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent.

5. Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper.

6. Add the spinach, stir everything together and cook for another 2 minutes.

7. Let the meat mixture cool slightly.

8. In the meantime divide the dough into 4 equal portions.

9. Roll each piece into a rectangle that's about 12x10 inches.

10. Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit.

11. Add some fresh mint, green onions, fresh parsley, 1/4 of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.

12. Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.

13. Cut each gozleme in half diagonally and serve with lemon wedges and olives.

Nutrition Information:

covered percent of daily need