Ingredients
Method
1.Combine flour and salt in large bowl. Gradually stir in the water; mix to a soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Return to bowl; cover.
2.To make lamb filling; heat oil in large frying pan; cook spices and garlic until fragrant. Add lamb; cook, stirring, until browned. Add undrained tomatoes; simmer about 15 minutes or until liquid is almost evaporated. Stir in parsley.
3.To make spinach and cheese filling; combine ingredients in medium bowl.
4.Divide dough into six pieces; roll each piece into (12-inch) square.
5.Divide spinach and cheese filling among dough squares, spreading filling across centre of squares; top each with equal amounts of lamb filling. Fold top and bottom edges of dough over filling; tuck in ends to enclose.
6.Cook gözleme, both sides, over low heat on oiled grill plate, brushing with oil, until browned lightly and heated through. Serve with a squeeze of lemon juice.
You can’t get much more traditionally Turkish than this combination of lamb, spinach and feta. You can also try cooking these in a sandwich press it works beautifully.
Note
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Jewelled rice
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