Ingredients
The following ingredients have 4 Servings
- 250 g Plain Flour
- 1/2 tsp Instant Yeast
- 1 tsp Sugar
- 175 ml Warm Water
- 1 tsp Salt
- Olive Oil for frying
- 1 tbsp Olive Oil
- 500 g Lamb Mince
- 3 cloves Garlic chopped
- 2 tsp Cumin
- 2 tsp Aleppo Pepper
- 1 tsp Cinnamon
- Zest of a Lemon
- 2 1/2 tbsp Sultanas
- 1 tbsp Tomato Puree
- 2 tbsp Coriander
- 50 g Pine Nuts (toasted)
- For the Rice
- 1 tbsp Olive Oil
- 1 Onion
- 50 g Pine Nuts
- 1 mugful Rice
- 2 mugfuls Water
- 1 handful Sultanas
- 1 large Tomato chopped
- 1/2 Red Onion chopped
- 1/4 Cucumber chopped
- 1 tbsp Olive Oil
- Juice of 1 Lemon
- 1-2 tsp Sumac
- Pomegranate Seeds
- Leaves Fresh Coriander
- Greek Yoghurt
- Pomegranate Molasses
Instruction
- First make the dough. Place all the dry ingredients in a bowl making sure that the yeast and the salt don't touch because the salt will kill the yeast. Make a well in the centre and pour in the water. Mix everything together until you get a wet dough (you may need to add a little extra flour to make the dough come togethethen turn out onto a floured surface and knead for 10 minutes. Place into an oiled bowl and leave to prove for 2 hours somewhere warm.
- Make the filling for the gozleme. Heat the olive oil in a frying pan over a medium-high heat. Add the lamb mince and fry until brown. Tip the lamb into a bowl and then place the frying pan back on the heat with a little more olive oil. Add the garlic and let it brown for a minute. Add the spices, lemon zest, sultanas, tomato puree and the lamb back to the pan with a tablespoon of water. Tip the lamb mix out onto a tray and spread out to cool. Add the toasted pine nuts and coriander.
- While the filling is cooling start the rice. Heat the oil over a medium heat in a large saucepan. Add the pine nuts and toast for a couple of minutes, add the onion and fry until softened. Add the rice and water. Cover the pan and leave for 15 minutes until all the water has been absorbed.
- Take the dough from the bowl and place on a floured surface. Cut into Roll out each ball of dough into a large rectangle. To fill, place a quarter of the filling into the bottom half of each rectangle, leaving a few centimetres then fold the top half over and press and fold the edges together so that they're sealed.
- When the rice is nearly ready heat a little olive oil in a frying pan and then fry your gozleme for a few minutes on each side until they're golden brown. Put all your salad ingredients in a bowl and mix together. Stir the sultanas into the cooked rice. Serve the hot gozleme with the salad, rice, yoghurt and a drizzle of pomegranate molasses.
