:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/KyC-q3B5kAy-fS7nWb-G/18af638640f1abb7178eaa299bd29c.png "How to make Turkish Gozleme with Minced Lamb")
How to make Turkish Gozleme with Minced Lamb
Turkish Gozleme with Lamb is a traditional, savory hand-pie stuffed with ground lamb, spinach, and spices. Cooked on a griddle, this Turkish delicacy is crispy on the outside yet soft and juicy on the inside. It is the ultimate comfort food that you can have at any time of the day.
Ingredients
- 500 gms of minced lamb
- 2 cups of spinach, chopped
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 cups of flour
- 1⁄2 Cup of water
- 1 tablespoon of olive oil
- 1⁄2 Cup of feta cheese, crumbled
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Directions
In a large bowl, combine the flour with the water until a dough forms. Knead the dough for about five minutes until it is smooth. Allow it to rest for 20 minutes.
While the dough is resting, heat the olive oil in a skillet. Add the onions and garlic and cook until they are softened.
Add the minced lamb to the skillet and season with salt and pepper. Cook until the meat is no longer pink.
Add the chopped spinach to the skillet and continue cooking for about 5 minutes until the spinach is wilted.
Roll out the rested dough into thin rounds.
Spoon the lamb mixture onto half of each round, sprinkle with feta cheese, and fold the dough over to form a half-moon shape.
Cook each Gozleme on a hot griddle or in a large skillet, turning occasionally, until the outside is crispy and golden brown.
Slice into wedges and serve hot.
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TammersHow to make Turkish Gozleme with Minced Lamb
Turkish Gozleme with Lamb is a traditional, savory hand-pie stuffed with ground lamb, spinach, and spices. Cooked on a griddle, this Turkish delicacy is crispy on the outside yet soft and juicy on the inside. It is the ultimate comfort food that you can have at any time of the day.
In a large bowl, combine the flour with the water until a dough forms. Knead the dough for about five minutes until it is smooth. Allow it to rest for 20 minutes.
While the dough is resting, heat the olive oil in a skillet. Add the onions and garlic and cook until they are softened.
Add the minced lamb to the skillet and season with salt and pepper. Cook until the meat is no longer pink.
Add the chopped spinach to the skillet and continue cooking for about 5 minutes until the spinach is wilted.
Roll out the rested dough into thin rounds.
Spoon the lamb mixture onto half of each round, sprinkle with feta cheese, and fold the dough over to form a half-moon shape.
Cook each Gozleme on a hot griddle or in a large skillet, turning occasionally, until the outside is crispy and golden brown.
Slice into wedges and serve hot.
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