Gözleme is like the Turkish version of a toasted sandwich. Traditionally the filling is wrapped and completely sealed in a homemade flat bread like in my picture above, so by all means if you know a great flatbread recipe then use this instead of shop bought wraps, I've chosen them in this recipe to make things bit easier. Its the flavour of the filling that is the most impressive part of this recipe. See tips below on how to use your homemade flatbread dough for this recipe.
I promise you once you try this delicious Turkish delicacy a normal cheese and ham toast just won't cut it anymore.
Makes 4
Prep time 10mins
Cooking time 15mins to cook the filling and roughly 6mins per wrap after.
1tbsp olive oil
1 onion, diced
1/2tsp salt
400g lamb mince
2tsp paprika
2tsp ground coriander
1tsp ground cumin
2tsp ground cinnamon
1/2tsp chilli flakes (1tsp if you like a kick)
1tsp ground black pepper
4 flatbreads or wraps
50g feta
25g fresh spinach, finely chopped
4tbsp freshly chopped parsley
4tbsp freshly chopped mint
Extra oil for brushing
Heat a frying pan on a medium heat and add the oil, once heated add the diced onion and sauté for 10mins adding the salt after 5 mins. We're looking for the onions to be tender and just browning.
After 10mins of cooking add in the lamb mince and turn the heat up slightly, break up any clumps and cook for about 5mins or until the mince is cooked through.
Now go in with the paprika, ground coriander, cumin, cinnamon, chilli flakes and black pepper. Turn the heat down slightly and allow the spices to cook through, this will take about 5mins, you can add a drizzle more oil if the pan is to dry.
Once the spices are nicely cooked and the mince is fully coated with the delicious spices set aside to cool slightly.
Heat a clean non stick pan to medium heat
Lightly oil the flatbread on the outside, cut around the edges to open it up like a book, be careful no to fully cut it in to two peices.
On the non oiled side add a portion of lamb mince, some crumbled feta, spinach, parsley and mint.
Fold it back over. This is now ready to cook.
On a clean surface lightly oil one side of the wrap and then flip it over. On the non oiled side of the wrap, place a portion of the mince mix on one side of the wrap (we're going to fold it over in a minute) then on top of the mince add crumbled feta and a sprinkling of spinach, parsley and mint.
Fold the wrap over so we have a half moon shape.
Place the flatbread or wrap in the medium to high heated pan. Cook for 2mins and then gently flip over, trying not to spill to much out. Cook for another 2 mins on this side. Continue to do this until you have a gorgeous crunchy golden case for your delicious filling. You can brush a little more oil over the wrap while it cooking if needed.
Once cooked remove from the pan and set aside, continue this process with the other 3 remaining wraps.
They are best served warm so don't leave them hanging around for to long... although I'm sure they won't be!!
If you are using homemade flatbread dough, once it has rested/proved cut it in to 4, and on a lightly oiled surface roll out as thinly as you can with out the chance of it ripping when you move it, and into a rough rectangular shape.
Assemble the filling the same way as above but in the middle of the flatbread, not to one side.
Now bring all the sides together and overlapping, like an envelope, there should be no gaps and it should not reopen.
Carefully place the stuffed flatbread into the heated and lightly oiled pan and cook for a couple of minutes on each side, a little longer if your flatbread dough is a little thick.
