Gozleme
That Middle Eastern Favourite, destined to become yours as well. Gozleme! (I think pronounced Gers-lem-ay) But you tell me! How do you say delicious?
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.
If my son had anything to say about it, we would be serving these with chips and gravy and tabbouleh on top. Not sold on that one frankly, but you never know!
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Need
- 1/2 Batch Naan Bread dough Recipe
- 100 Grams cheese, cubed (aged cheddar, parmesan and mozzarella.)
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 5 cloves garlic
- 1 red onion peeled and quartered
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 Teaspoon smoked paprika
- 300 Grams minced meat of choice (lamb, beef, chicken or pork)
- pink salt flakes and freshly cracked pepper to taste BUY
- 80 Grams fresh lemon juice
- 80 Grams feta cheese crumbled
- 1 Handful fresh mint leaves
- 1 Handful flat leaf parsley
- 1 Handful baby spinach
- Lemon wedges, sliced kalamata olives,parsley and mint to garnish
Do
- 1
Place cheeses into Thermomix bowl and mill 10 sec/speed 9. Remove from bowl and set aside.
- 2
Place EVOO, garlic, onion and spices into Thermomix bowl and chop 1 sec/speed 5.
- 3
Sauté 6 min/Varoma/speed 1.
- 4
Add mince of choice and cook 5 min/Varoma/Reverse/speed soft.
- 5
Add lemon juice and salt and pepper. Set aside.
- 6
Add roughly chopped herbs to feta and stir gently.
- 7
Divide bread dough into 12 equal portions. Roll each one out into a large flat rectangle, as thinly as possible without breaking.
- 8
Place some grated cheese, meat mixture, feta, spinach, herbs and more grated cheese onto half of each rectangle of dough.
- 9
Fold dough over to cover the filling.
- 10
Without sealing edges, fry both sides in hot oil until fragrant. (Induction 8 once the pan is hot.)
- 11
In order for the dough to cook, you may have to cover the pan with a lid whilst cooking.
- 12
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.
More
When brown and toasted on both sides, serve immediately with additional herbs, olives, tomatoes, cucumber and lemon wedges. =
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
