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.

Goats Cheese and Pine Nut Pancakes

Pancakes are always a great one for kids but they don't always have to be sweet, why not opt for a savoury version...this is a great basic recipe so feel free to substitute for a different cheese if you fancied :) 

Goats Cheese and Pine Nut Pancakes

125g self-raising flour

1/2 tsp baking powder

50g hard goats cheese

25g toasted pine nuts

Pinch of salt

1 egg, beaten

1 tablespoon olive oil

150ml (5 fl oz) milk

In a bowl add the flour, Baking powder, cheese and toasted pine nuts. In a jug add the egg, olive oil and the milk and whisk until frothy. Pour into the flour/cheese mixture and whisk to make a thick, smooth batter.

Heat a frying pan over a medium/high heat with a little oil, pour out the excess oil once its heated.

Spoon some of the batter into the frying pan. Don't overcrowd the pan, and cook in batches if needed. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface, and the bottoms are golden.

Turn the pancake over and cook for a further 1–2 minutes or until golden on the other side. Transfer to a plate while you cook the remaining pancakes.

Please feel free to add other ingredients such as different cheeses ie cheddar, blue cheese and walnuts or add some basil leaves :))