A traditionally savoury Turkish dish, this recipe for minced lamb and spinach gözleme is simply delicious. A brilliant snack or lunchtime meal, add feta cheese for added flavour and contrast.
Serves 4- 6
Cooking time: 25 mins
What You’ll Need:
For the pastry:
- Filo pastry, 6 medium thickness sheets for 6 Gozleme parcels
For the filling:
- 300g mincemeat (lamb or beef – substitute with feta cheese & parsley for a vegetarian option)
- 200g Spinach
- 1 medium onion (chopped)
- 1 green pepper (chopped)
- Salt & pepper
- Olive oil – 1-2 table spoons
What To Do:
- Heat the olive oil in a frying pan, add the onions, fry and stir occasionally until light brown on a medium/low heat.
- Add the meat and chopped pepper, fry until medium brown, stirring occasionally.
- When cooked add the Spinach for a final minute until it reduces to blend with the meat.
- For the vegetarian option crumble the feta with chopped parsley in a bowl.
- Lay out the filo pastry in 6 inch square sheets. If the pastry is of the very thin kind use two sheets
- Put your filling in the center, spread out thinly in a square shape. Then fold the four sides in, covering the filling completely, using a little water, brushed on, to help seal them. Grate a little cheddar cheese on top of the filling, if you wish.
- Fry each in 1 tablespoon of olive oil on a medium heat, on each side, until golden brown.
- Optionally serve with fresh chopped tomatoes, fresh chopped onion, chopped parsley, lemon juice, all drizzled with olive oil for a brunch.
- Enjoy your Gozleme hot with fresh coffee or whatever tea you like.
Recipe by Laurence O’Bryan, author of The Istanbul Puzzle.
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