Lamb and Goats Cheese Gozleme

Filled bread is always a winner in my house and this recipe is no exception...a traditional Turkish food tweaked a little and absolutely wonderful for a picnic, lunch or to accompany a dinner for a crowd...perfect :))

Lamb and Goats Cheese Gozleme

Dough

250g strong white bread flour

7g fast action yeast

1 tsp caster sugar

1 tsp salt

2 tbsp olive oil

175ml Luke warm water

Filling

500g minced lamb

1 onion chopped 

2 garlic cloves

2 tsp ground cumin

2 tsp ground coriander

2 tsp cinnamon

1 tsp mild chilli powder

50g raisins

Zest of a lemon

70g toasted pine nuts

100g soft goats cheese

In a bowl add the flour, salt, sugar and yeast and then add the olive oil and water and mix to form a dough. Knead for about 8-10 minutes and place in an oiled bowl and set in a warm place for about 2 hours until doubled in size

Heat some olive oil in a frying pan and add the onion and fry until nice and soft. Add the garlic and the spices and cook for a further minute. Add the raisins and stir in.

Add the minced lamb and stir through until cooked. Add the lemon zest and toasted pine nuts, stir in and set aside.

Knock back the dough and divide the dough into 4 (makes large gozlemes) or 6-8 (small individual ones) and roll out into rectangles about 3mm thick.

Spoon some of the lamb mixture onto one side of the rectangle leaving a 1cm border round the edge (to seal) and add a little of the goats cheese on top of the lamb mixture and fold over the other side of the rectangle dough to cover the lamb mixture and pinch down around the edges. 

Heat a dry frying pan on a medium high heat and place the gozleme in the frying pan and cook until golden and then turn over and repeat on the other side.

Remove from the pan and place on a plate and cover with a tea towl to keep warm (and to stop them from drying out) while you continue with the remaining gozleme. 

Serve with a Mediterranean salad or salsa and a light dip. 

They last a couple of days in the fridge and still taste lovely :))

You will probably have some filling left over, but can be frozen to use again.