I love Gozleme. I am one of those annoying customers that wants more lemon, more cheese, more everything. So when I make my own there are all of those things in spades. I will seek out Gozleme in a marketplace or set of food trucks as my preference over almost everything else fast foodish!
I think a yoghurt and cucumber dressing would be nice with these and a fresh green salad. Olives are optional and go hard with the lemon wedges. They just add that bit of acid.
These are truly delicious...but I would recommend they be eaten at the time of cooking as they are heavy the next day. They will of course disappear, you can freeze leftovers and reheat wrapped in foil in the oven or drizzle a pan with EVOO and reheat, covered on a relatively low heat.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch naan bread dough Na Na Naan Bread
- 100 Grams cheese, cubed (aged cheddar, parmesan and mozzarella.)
- Cobram Estate Extra Virgin Olive Oil EVOO to taste BUY
- 5 cloves of garlic
- 1 onion, quartered
- 2 Tablespoons ground cumin
- 2 Tablespoons ground coriander
- 1 Teaspoon ground paprika
- 300 Grams minced meat of choice (lamb, beef, chicken or pork)
- Pink salt and freshly cracked pepper to taste
- 2 lemons, juice
- 80 Grams feta, crumbled
- 1 Handful mint leaves
- 1 Handful italian parsley
- 1 Handful baby spinach
- Lemon wedges, sliced kalamata olives,parsley and mint to garnish
Place cheeses into Thermomix bowl and mill 10 sec/speed 9. Remove from bowl and set aside.
Place EVOO, garlic and onionand spices into Thermomix bowl and chop 1 sec/speed 5.
Sauté 6 min/Varoma/speed 1.
Add mince of choice and cook 5 min/Varoma/Reverse/speed soft.
Add lemon juice and salt and pepper. Set aside.
Add roughly chopped herbs to feta and stir gently.
Divide bread dough into 12 equal portions. Roll each one out into a large flat circle, as thinly as possible without breaking.
Place some grated cheese, meat mixture, feta, spinach, herbs and more grated cheese onto each round.
Fold over into half moon shape.
Without sealing edges, fry both sides in hot oil. (Induction 8 once the pan is hot.)
In order for the dough to cook, you may have to cover the pan with a lid whilst cooking.
When brown and toasty on both sides serve piping hot with as many fresh herbs as you like, lemon wedges, olives and other salad of choice.
When brown and toasted on both sides, serve immediately with additional herbs, olives and lemon wedges. These are more easily cooked over a hot flame on the BBQ...if you are up to it?