Lamb & Feta Gozleme
Rated 4.0 stars by 1 users
Author:
Cherie Metcalfe
This is a fun and slightly different recipe that’s perfect as a snacky bite or served as a stuffed bread side for your Christmas dinner. Pair it with our classic tzatziki and a good squeeze of lemon juice for a seriously delicious combo.
Ingredients
For the dough
-
2 cups plain flour, plus extra for dusting
-
1 teaspoon Man Grind Flakes
- 1 cup plain yoghurt
- 3 tablespoons olive oil
For the filling
- 1 tablespoon olive oil
- 1 brown onion, finely diced
- 400g lamb mince
- 2 tablespoons Cutting Shapes
-
1 teaspoon Man Grind Flakes
-
2 tablespoons chopped flat‑leaf parsley
- 200g feta, crumbled
To serve
- Lemon wedges
- Garlic yoghurt or tzatziki
Directions
- To make the dough, mix the flour and salt in a bowl. Add the yoghurt and olive oil, then stir until a shaggy dough forms. Turn out onto a floured surface and knead for 5–6 minutes until smooth and elastic. Cover and rest for 30 minutes while you prepare the filling.
- For the filling, heat 1 tablespoon of oil in a fry-pan over medium to high heat. Add the onion and cook until soft.
- Add the lamb mince and Cutting Shapes, cooking until nicely browned while breaking it up with a spoon.
- Stir through the chopped parsley, then set the mixture aside to cool slightly.
- Once the dough has rested, divide it into 4 balls (or more, depending on how big you want your gozleme). Roll each one out into a thin oval or round on a floured surface.
- Spoon the lamb mixture over half of each piece of dough, then scatter over the crumbled feta. Fold the other half over to enclose the filling and press the edges to seal.
- Heat a dry pan (or lightly oiled, if you prefer) over medium heat. Cook each gozleme for 3–4 minutes on each side until golden and cooked through.
- Cut into wedges and serve with lemon wedges and garlic yoghurt on the side.
