Spicy Lamb Gozleme With Tomato Sauce

This is a savoury and spicy Turkish lamb Gozleme which is made with bread the outer crust, stuffed with potatoes lamb keema, Feta , raisins , Nuts and served with Tomato sauce. This is one of the best sid dish of Turkish Cuisines served in any occassions, specially during Ramadan.

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What actually is a Gozleme?

Gozleme is a flat bread pastry which is tradionally made without usuing yeast. The main ingredients to make Gozleme are Flour,Olive Oil, Salt and water. This ingredients are mixed thoroughly to make the dough.

SPICY LAMB GOZLEME
CUSINETURKISH
CATEGORYSIDE
PREP TIME50 MINS
COOK TIME45 MINS
TOTAL TIME120 MINS
DIETNON VEG
SERVING4
CALORIES791 KCAL
AUTHORANWAR IQBAL



INGREDIENTS

For the gozleme batter

  • 7g sachet quick activity dried yeast
  • 1 tsp brilliant caster sugar
  • 250g plain flour
  • 2 tbsp olive oil
For the filling
  • 1 tbsp olive oil , in addition to extra to wrap up
  • 500g pack sheep mince
  • 2 garlic cloves , squashed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp gentle bean stew powder
  • 50g raisin
  • zing 1 lemon
  • 3 spring onions , finely cut
  • 50g toasted pine nut
  • 100g feta cheddar
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For the sauce

  • 8 tbsp ketchup
  • 2 tbsp pomegranate molasses
  • 1 tbsp finely slashed red onion
DIRECTIONS

Stage 1

For the mixture, blend the yeast, sugar and 175ml tepid water in a little bowl. Mix to break down the yeast, then put away for 10 mins, or until the fluid begins to foam.

Stage 2

Blend the flour in with ½ tsp salt in a major bowl. Make a well in the middle, pour in the yeasty blend and olive oil, and blend to a batter. Manipulate for 10 mins, then put the batter in a softly oiled bowl and cover with oiled stick film. Leave some place very warm until multiplied in size.

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Stage 3

In the interim, make the filling. Heat the oil in a griddle, add the mince and broil, separating bumps as you go, until very much cooked. Mix in the garlic, flavors and raisins, and sear for a couple of additional mins, then switch off the hotness and mix in the lemon zing, spring onions, pine nuts and preparing. Put away to cool a bit.

Stage 4

Partition the mixture into 4. Working a piece at an at once, on a gently floured surface to 25 x 30cm, without the batter parting. With a long edge of the baked good laying before you, spoon ¼ of the mince on the base half - leaving a 2cm boundary all round. Disintegrate over ¼ of the feta. Overlap the other portion of the mixture over the filling, collapsing in and squeezing the edges to seal in the sheep. Rehash with the excess fixings.

Stage 5

Heat an enormous skillet over a high hotness and brush the gozleme done with oil.

Stage 6

Cook in clumps for 3-5 mins on each side, or until brilliant and warmed through. Immediately blend the ketchup, pomegranate and onion, and present with the hot, fresh gozleme.

SPICY LAMB GOZLEME
ProteinCaloriesFatCarbFibre
387904.1654

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