The Blend: Lamb & Mushroom Blended Turkish Gozleme

Method

1. Combine the yoghurt, flour and salt in a bowl. Stir to combine then bring the dough together with your hands to form a ball. Knead the dough until the mixture is soft and slightly sticky.
2. Divide the dough into 8 even balls and set aside.
3. Heat oil in a large frying pan. Add onion and garlic and cook for 3-4 minutes over medium-high heat.
4. Add the mince to the pan, stirring until cooked through. Add cumin, paprika and cayenne pepper. Cook for a further 1-2 minutes to toast the spices.
5. Add mushrooms to the pan. Cook, stirring for 2-3 minutes or until mushrooms are tender. Add tomatoes, stir to combine then reduce heat to low and simmer for 1-2 minutes. Remove from the heat.
6. Add baby spinach to the pan. Stir through and allow the heat of the mixture to wilt the spinach. Season to taste.
7. On a floured surface, lightly dust the dough and use a rolling pin to roll the dough to 0.5cm thickness.
8. Place filling over one half of the dough. Crumble feta cheese over the filling then fold the dough to encase.
9. Heat a small amount of oil in a frying pan. Gently transfer the prepared gozleme to the pan. Cook for 4-5 minutes until the dough is golden and the cheese has started to melt. Flip the gozleme to cook on the other side.
10. Remove from the pan, cut into wedges and serve with a wedge of lemon.
11. Repeat steps 7-10 to make additional gozlemes.

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