by Fairmount_market
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wssmom's Testing Notes:
Expand CollapseFairmount_market's Notes:
Expand3 cups flour Ask a question about this ingredient
1 1/2 teaspoon yeast Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 cup warm water Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 small onion Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
2 tablespoons olive oil (divide use) Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1/2 teaspoon paprika Ask a question about this ingredient
1/4 teaspoon cayene Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1/2 pound ground lamb Ask a question about this ingredient
~2 cups baby spinach leaves Ask a question about this ingredient
3 ounces crumbled feta cheese Ask a question about this ingredient
1 cucumber Ask a question about this ingredient
1 cup Greek style yogurt Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
2 sprigs mint Ask a question about this ingredient
8 chives Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
To prepare the dough, combine the yeast, sugar, and 1/4 cup warm water and allow to dissolve. Mix in remaining ingredients, alternating flour and water until the dough is soft but not too sticky. You may need a little less water or more flour, depending on the humidity. Knead well. Cover and allow to rise in a warm place for a couple hours until the dough has doubled in size.
Ask a question about this stepTo prepare the filling, saute onions in 1 tablespoon olive oil over medium low heat until quite soft. Add the garlic and cook a little longer. Add in the spices, cook for a minute, then add the tomato paste, ground lamb and a generous pinch of salt and continue sauteing until the lamb is thoroughly cooked.
Ask a question about this stepPrepare the sauce. Peel and seed the cucumber and chop into small pieces. Mince the mint and chives. Combine the cucumbers, herbs, yogurt, lemon juice, and 1 tablespoon of olive oil. Add salt and pepper to taste.
Ask a question about this stepDivide the dough into eight pieces. Roll into very thin rectangles. On one half, layer on a handful of baby spinach leaves, a heaping spoonful of lamb, and a handful of crumbled feta. Fold over the dough and seal the sides.
Ask a question about this stepHeat a skillet to a medium temperature so that the gozleme can cook without burning for about 7 minutes per side. Slick the surface with olive oil and place the gozleme on the hot surface. Once the first side is nicely browned, flip and cook the second side. Serve hot off the griddle, sliced, with a generous drizzle of the yogurt cucumber sauce.
Ask a question about this stepThat looks delicious!
Thanks!
This sounds so delicious! I can relate re your sister and mine doesn't even live that far away!
She's my twin sister and I can't wait for her to be back in at least a time zone where I can call her and chat about what she's cooking for dinner.
You can't get much better than fried or grilled dough, and lamb, fantastic!
thanks sdebrango!
This looks and sounds so delicious!! Hopefully you'll have the opportunity to visit your sister and try them there too.
Thanks ChezSuzanne! I won't be able to go to Berlin this year, but I'll get to see my sister back in the States in August. I guess if I were to visit Berlin right now, I'd have to forgo the cucumber sauce anyway.
I think these would also work on an outdoor BBQ, but they are traditionally made on a griddle and cooked until they develop dark spots or "eyes" (according to Wikipedia these get their name from Turkish word for eye, "goz")
Thanks boulangere! I love spiced ground lamb in these. I just wish I could enjoy one with my sister in Berlin.
Seriously, I can almost feel the texture of the fried dough and smell the savory filling. This might be great done over a backyard bbq, do you agree?
Oh my! I'm off to Italy and France with the daughter in July, and one of the things I love is the rich variety of ethnic foods to be found. This looks wonderful - the dough, the filling, the street . . .
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Thanks wss mom for testing this recipe and for the nice review. I agree that it's critical to roll out the dough very thin. Some gozleme recipes use a dough of just flour and water, but to recreate my sister's description I used a yeast dough. It need to be thin enough to cook through on the griddle. I love your suggestion of the vegetarian version of these.