Gozleme!!

Ingredients

• 2 1/2 cups flour (, plain/all purpose (GF Note 4))
• 1/3 cup extra virgin olive oil
• 3/4 cup water
• 1/2 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))
• 250g / 8 oz baby spinach
• 2 garlic cloves (, minced)
• 2 large eggs ((~50g/2oz each, in shell))
• 1/4 tsp black pepper
• 250g / 8 oz Danish feta (the soft feta) or Greek feta ((Note 2))
• 2 cups (tightly pakced) shredded mozzarella cheese ((Note 3))
• 1 tbsp olive oil
• 2 garlic cloves (, minced)
• 1 onion (, finely chopped)
• 400g / 14 oz beef or lamb mince ((ground meat))
• 1 small red capsicum / bell pepper (, diced)
• 90g / 3 oz baby spinach
• 1 1/2 tsp cumin powder
• 1 tsp paprika
• 1/4 tsp cayenne ((mild spiciness, can leave out))
• 3/4 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))
• 1/4 tsp black pepper
• 1 tbsp water
• 120g / 4 oz Danish feta (soft) or Greek feta ((Note 2))
• 1 - 1 1/2 tbsp olive oil (, per gozleme)
• Lemon wedges ((optional))

Steps

1. 1

   Put all dough ingredients in stand mixer and knead 2 1/2 min on speed 7. Rest 20 min, cut into 4, roll out into 35 x 20cm/14" x 8". Top with fillings, fold to seal, pan fry golden on medium high, 3 min each side.

2. 2

   Make dough - Fit stand mixer with dough hook. Combine flour, oil, salt and water in the stand mixer bowl. Mix for 2 1/2 minutes on medium high speed 7 until smooth (see video for before & after). (Note 4) Dough should be a pliable, smooth ball, not sticky. (Adjust with sprinkle of water if dry, or flour if sticky).Food processor option - Use the standard metal "S" blade, put everything in then blitz 30 sec until a dough ball forms. Or knead by hand ~ 5min.

3. 3

   Rest 20 min - Cover the bowl with the dough in it and rest for 20 minutes.

4. 4

   Roll out - Sprinkle work surface with flour. Cut dough into 4 pieces. Roll each out into 35 x 20cm/14" x 8" rectangles.

5. 5

   Make EITHER the lamb / beef Filling, or Spinach & Feta (or make 1/2 batch of both!).

6. 6

   Cook - Heat oil in large skillet over high heat. Cook garlic and onion for 1 minute. Add capsicum, cook for 2 minutes. Add beef and cook until it changes from pink to brown, breaking it up as you go.

7. 7

   Spices and spinach - Add cumin, paprika, cayenne (if using), salt, pepper and water. Cook for 2 minutes. Add spinach, stir until wilted.

8. 8

   Cool before using.

9. 9

   Scrunch - Place spinach, garlic, egg and pepper in a bowl. Scrunch with hands to reduce volume and make spinach "floppy". (Makes it easier to fold and seal).

10. 10

    Feta last - Crumble fat in and stir through, trying not to turn it into mush. Cheese gets added when assembling.

11. 11

    Spread Filling on half the pastry, pushing to the edge. Sprinkle Lamb/Beef Filling with crumbled feta. Sprinkle Spinach Feta with mozzarella cheese.

12. 12

    Seal - Fold other side of pastry over to cover Filling. Press down edges, pressing out excess air pockets trapped inside as you go. Use water if needed to seal well.

13. 13

    Transfer - Sprinkle flour on a round pizza paddle (or similar). Slide gozleme onto paddle. (This is for ease of transferring into pan).

14. 14

    Heat 1 1/2 tbsp oil in a large skillet over medium high heat. (I usually get 2 pans going). Don't skimp on oil else your gozleme will just burn instead of going golden and crisp.

15. 15

    Cook until golden - Slide gozleme into skillet. Cook, lightly pressing down (including edges), until deep golden and crispy - about 3 minutes. Flip and cook, pressing down lightly, until crispy.

16. 16

    Cut and serve - Transfer to cutting board. Cut into 6 or 8 pieces. Serve immediately with lemon wedges, if desired.