Chicken and spinach gozlemes
Heat the olive oil and quickly fry off garlic in a hot saucepan until softened.
Add the mince and brown, breaking apart as it cooks.
Once browned, add cumin, coriander, paprika and cayenne (if using).
Add the tomato and cook further until softened.
Add half the spinach to the mixture until wilted, then turn off the heat and set mixture aside to cool.
While mixture is cooling, make the dough. First, mix the lupin flakes, yoghurt and salt until well-combined.
Slowly add the flours and mix with a butter knife until a dough is formed.
Tip onto a lightly floured surface and knead for a few minutes, form a ball and place in a bowl before covering and setting aside for 30 minutes (dough will expand so leave enough room).
When ready to make gozlemes, cut the dough into 5 equal portions. Take one portion of the dough and use a rolling pin on a floured surface to roll out into a square or rectangle shape.
Spoon mixture onto half of the surface (leaving room on the edges), top with half a handful of spinach and a crumbling of feta.
Fold the empty half over the filled half and press edges together. If it doesn’t stick, pat water on the edge of the dough to aid sticking.
When ready to cook, heat a flat sandwich press or frying pan and spray oil on the bottom of the press or pan. Place gozlemes in one at a time and spray the top, gently closing the lid.
If using a pan, flip the gozlemes once crisp and golden on one side.
Cook until dough is crisp and golden brown. Serve with lemon wedges and a side salad.
This was made with 500g chicken mince but could be made with half mince and half mushroom/potato/eggplant, etc. or fully vegetarian.
Recipe Credit: Grains & Legumes Nutrition Council
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Ingredients
Directions
Heat the olive oil and quickly fry off garlic in a hot saucepan until softened.
Add the mince and brown, breaking apart as it cooks.
Once browned, add cumin, coriander, paprika and cayenne (if using).
Add the tomato and cook further until softened.
Add half the spinach to the mixture until wilted, then turn off the heat and set mixture aside to cool.
While mixture is cooling, make the dough. First, mix the lupin flakes, yoghurt and salt until well-combined.
Slowly add the flours and mix with a butter knife until a dough is formed.
Tip onto a lightly floured surface and knead for a few minutes, form a ball and place in a bowl before covering and setting aside for 30 minutes (dough will expand so leave enough room).
When ready to make gozlemes, cut the dough into 5 equal portions. Take one portion of the dough and use a rolling pin on a floured surface to roll out into a square or rectangle shape.
Spoon mixture onto half of the surface (leaving room on the edges), top with half a handful of spinach and a crumbling of feta.
Fold the empty half over the filled half and press edges together. If it doesn’t stick, pat water on the edge of the dough to aid sticking.
When ready to cook, heat a flat sandwich press or frying pan and spray oil on the bottom of the press or pan. Place gozlemes in one at a time and spray the top, gently closing the lid.
If using a pan, flip the gozlemes once crisp and golden on one side.
Cook until dough is crisp and golden brown. Serve with lemon wedges and a side salad.
This was made with 500g chicken mince but could be made with half mince and half mushroom/potato/eggplant, etc. or fully vegetarian.
