So many great little eating places have sprung up around Perth as we accept more and more people from all over the world...we really have become a cultural melting pot and our food is so much more exciting for it! I ate at a little stall in a major shopping centre here and had to go home and give it a try...Turk-ish, de-lish and more-ish! Very simple and tasty and cheap.
First prepare a batch of my Naan Bread Recipe. I know, I know, not strictly Turkish, but so similar and it definitely worked for me. Work the dough into several small balls. (I think we did at least 12) Allow to rise. Meanwhile, organise the filling.
Although not strictly authentic, (Hey, I didn't claim authenticity, just a cheap copy!)I thought a yoghurt and cucumber dressing would be nice with these or a fresh green salad.
They were truly delicious...but I would recommend they be eaten at the time of cooking as they were heavy the next day, (though they all disappeared, but then....what else could I expect of 4 teenagers!)
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- 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 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?