Recipes

Gotta have some Gozleme

Prep: 40 (mins)
Cooking: 20 (mins)
Feeds: 4 people or have it as party food for more

Light and totally delicious, Watch out as all your buds will want to guzzle up your gozleme!

Method

Combine the water, yeast and sugar in a large bowl and rest for 5 minutes. Add oil, yoghurt, flour and salt and knead in a mixer or on a lightly floured bench until smooth and elastic. Return to an oiled bowl and cover with a clean tea towel and set aside for 30 minutes.

Heat the olive oil in a frying pan over medium heat.  Add the onion and garlic and saute until soft and translucent.

Add the Food Nation Magic Mince to the skillet and break it up with a wooden spoon. Cook for 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 3 minutes. Let the Magic Mince mixture cool.

Divide the dough into 8 equal portions. Roll each piece into a large circle

Spoon about 3 tbsp of the Magic Mince mixture on one half of the circle and spread it out a little. Add mint, spring onion, parsley, a little cheese and feta. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.

Heat a little oil over medium heat. Add 1 or 2 gozleme and cook on each side for about 3 or 4 minutes until golden brown and crisp. Spray more cooking spray as needed.

Cut each gozleme roughly into slices and serve with lemon wedges.

Ingredients

  • GOZLEME
  • 1 cup luke warm water
  • 2 tsp dried instant yeast
  • 1 tsp sugar
  • 3 tbsp olive oil, plus extra for cooking
  • 3 cups plain flour
  • 1 tsp salt
  • FILLING
  • 2-3tsp olive oil & xtra for cooking gozleme
  • 1 small onion cooked
  • 2 garlic cloves, finely minced
  • 300gm Food Nation mushroom & hemp Magic Mince
  • 1 tsp tomato paste
  • 1tsp smoked paprika
  • 2 tsp cumin
  • 60gm baby spinach leaves chopped
  • 1/2 cup fresh mint chopped
  • 2 spring onions chopped
  • 1/2 cup parsley chopped
  • 1/2 cup cheese grated
  • 1/2 cup feta crumbled
  • lemons wedges to serve and salt & papper to taste