Gözleme is a savoury traditional Turkish flatbread, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle.
The name derives from the Turkish word göz meaning "compartment", in reference to the pocket of dough in which the various toppings are sealed and cooked.
Perfect with a tangy tomato dip, that is also included in the recipe.
This recipe is adapted from BBC Good Food Bakes&Cakes Magazine (Spring 2015).
Ingredients for the dough:
7 g sachet fast-action yeast
1 tsp golden caster sugar
250 g plain flour
2 tbsp olive oil (I prefer extra virgin for this sort of bakes)
175 ml lukewarm water
1/2 tsp salt
For the filling:
500 g pack lamb mince
2 garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp mild chilli powder
50 g raisins
zest of 1 lemon
3 spring onions
50 g pine nuts
100 g feta cheese (*I didn't add)
For the dip:
8 tbsp tomato ketchup
2 tbsp pomegranate molasses
1-2 tbsp finely chopped red onion
Method:
For the dough, mix the yeast, sugar and water in a small bowl. Stir to dissolve the yeast.
Set aside for 10 minutes, or until the liquid starts to froth.
Mix the flour with salt in a big bowl. Make a well in the centre, pour in the yeasty mixture and olive oil.
Mix to form a dough.
Knead on a lightly floured surface for 10 minutes, then put the dough in a lightly oiled bowl and cover with oiled cling film. Leave somewhere quite warm until doubled in size.
Meanwhile, make the lamb filling. Heat the oil an a frying pan, add the mince and fry, breaking up any lumps as you go, until well browned.
Stir in the crushed garlic, spices and raisins, and fry for few more minutes.
Turn off the heat and stir in the lemon zest, chopped spring onions, pine nuts and seasoning.
Set aside to cool a little.
Divide the dough into 4.
Working a piece at a time, roll out on a lightly floured surface to 25 x 30 cm, without the dough splitting.
With a long edge of pastry laying in front of you, spoon a quarter of the mince on the bottom half - leaving a 2 cm border all round. (*Crumble over a quarter of feta cheese if added).
Fold the other half of the dough over the filling, folding in and pinching the edges to seal the lamb.
Repeat with the remaining ingredients.
Heat a large frying pan over a high heat and brush the Gözleme all over with oil. Cook in batches for 3-5 minutes on each side, or until golden and heated through.
Quickly mix the tomato ketchup, pomegranate molasses and onion.
Serve with the hot, crispy Gözleme .
Bon Appetit!
