For the dough:
Flour 2.5 cups
Yogurt 1/2 cup
Water 1/2 cup
Salt 1/2 tsp
For filling:
Olive oil 1 tbsp
Onion 1 small – finely diced
Garlic 2 cloves chopped
Mince (Lamb or Beef) 250 g
Salt 1 tsp
Cumin 1 tsp
Coriander powder 1 tsp
Black pepper 1/4 tsp
Paprika powder 1 tsp
Tomato paste 1 tbsp
Spinach 3/3 cup chopped
Tomato 1 medium – finely diced
Spring onion 1/2 cup chopped
Parsley 1/2 cup chopped
Mint 1/2 cup chopped
Feta cheese 1/2 cup crumbled
Directions:
Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Knead the dough.
If the dough is too dry adjust by adding a bit more water. And if itβs a bit too sticky, add more flour.
Cover and refrigerate for about 30 min.
In a pan, heat the olive oil over medium heat then add the chopped onion and garlic. SautΓ© for 3 to 4 minutes or until the onion is soft and translucent.
Add the lamb/beef mince to the pan and break it up with a spatula. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander powder, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes.
Let the meat mixture cool down.
In the meantime, flour your work surface and roll the dough. divide it into 4 equal portions. Roll each piece into a rectangle.
When the mince mixture cools down, add some fresh mint, spring onions, fresh parsley, crumbled feta and some chopped tomato.
Scoop about 3 tbsp of the mince mixture in the middle of the rectangle and spread it out a bit. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
In a pan, cook each gozleme (on both sides) first without oil, for a few minutes. And then grease each side and cook on each side for about 3 to 4 minutes or until golden brown and crisp.
Cut each gozleme in 4 pieces and serve with lemon wedges and olives.
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