RecipeTin Eats’ spicy lamb gozleme are ready in 30 minutes flat thanks to this handy hack

Name: RecipeTin Eats’ spicy lamb gozleme are ready in 30 minutes flat thanks to this handy hack
Cook time: 30 min
Yield: 4
Cuisine: Turkish
Ingredients: 1 tbsp olive oil; 1 onion, finely diced; 2 garlic cloves, finely chopped; 1 red capsicum, cut into 6mm dice; 500g lamb mince; 1½ tsp cumin powder; 1 tsp paprika; ½ tsp cayenne; ¾ tsp cooking salt; ¾ tsp black pepper; 120g (4 heaped cups) baby spinach

RecipeTin Eats

August 8, 2023

Store-bought tortillas are a cunning shortcut to hot lamb gozleme. Rob Palmer STYLING: EMMA KNOWLES

easyTime:< 30 minsServes:4

There’s nothing like freshly made gozleme, hot off the griddle, with home-made pastry. But if the craving for the stuffed Turkish flatbread hits and you don’t have time to make the dough from scratch, tortillas are an ideal substitute. They’re the right size and thickness, and they crisp up like a dream.

Pan-fry the gozleme two at a time to crisp the tortillas, then pop them in the oven for 10 minutes to heat up the spiced lamb filling. This way, they’ll all come out piping hot at the same time.

SOS checklist

Fewer than 12 ingredients (excluding oil, salt, pepper and water) ✔
Less than $20 for 4 servings ✔
Less than 30 minutes ✔

Ingredients

SPICED LAMB

1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
1 red capsicum, cut into 6mm dice
500g lamb mince
1½ tsp cumin powder
1 tsp paprika
½ tsp cayenne
¾ tsp cooking salt
¾ tsp black pepper
120g (4 heaped cups) baby spinach

TO ASSEMBLE

8 flour tortillas, 20cm wide
150g Danish feta, crumbled
4 tbsp vegetable oil

Method

TO MAKE THE SPICED LAMB

Step 1
Heat the oil in a large non-stick frying pan over high heat. Cook the onion and garlic for 1 minute until softened but not coloured. Add the capsicum and cook for 2 minutes. Add the lamb and cook until it changes from pink to brown, breaking it up as you go.
Step 2
Stir in the cumin, paprika, cayenne, salt and pepper. Cook for 1 minute. Add the spinach, stirring until wilted. Transfer the filling to a bowl and let it cool for 10 minutes.

TO ASSEMBLE

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Place baking racks over 2 trays – this will prevent the tortilla bases from going soggy.
Step 2
Place ½ cup of the spiced lamb (about 80g) on one half of a tortilla, leaving a 1cm border. Scatter some crumbled feta on top.
Step 3
Brush a little water around the edge of the tortilla and fold the other half over, pressing the edges together to seal. Repeat with the remaining tortillas to make 8 in total.
Step 4
Wipe the frying pan clean with paper towels and return it to the stove on medium-high heat. Heat 1 tablespoon of oil, then cook 2 tortillas for 1 minute until crisp. Flip and cook for a further 1 minute. Transfer them to the prepared racks. Repeat with the remaining tortillas (4 on each tray).
Step 5
Place the trays in the oven and bake for 10 minutes. Cut and serve.

Notes

Lamb is traditional for gozleme, but beef works equally well.
Take the time to let the filling cool before you assemble the gozleme. Hot filling = less crispy pastry.
A squeeze of lemon on the finished gozleme never hurts.