Spiced lamb & feta gozleme with special tomato sauce

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

  • Prep:50 mins
    Cook:45 mins
    Plus rising
  • More effort

Nutrition per serving

  • kcal 791
  • fat 41g
  • saturates 13g
  • carbs 65g
  • sugars 20g
  • fibre 4g
  • protein 38g
  • salt 3.1g

Ingredients

  • 7g sachet fast-action dried yeast
  • 1 tsp golden caster sugar
  • 250g plain flour
  • 2 tbsp olive oil
  • 1 tbsp olive oil, plus extra to finish
  • 500g pack lamb mince
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp mild chilli powder
  • 50g raisins
  • zest 1 lemon
  • 3 spring onions, finely sliced
  • 50g toasted pine nuts
  • 100g feta cheese
  • 8 tbsp tomato ketchup
  • 2 tbsp pomegranate molasses
  • 1 tbsp very finely chopped red onion

Tip

Gozleme
A savoury Turkish pastry, often stuffed with potato, cheese or spinach. gozleme are usually moonshaped. However, we’ve made these rectangular, so they’re easier to shape.
MPU 2

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Heat a large frying pan over a high heat and brush the gozleme all over with oil.

  6. 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.

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