Sunday, July 18, 2010

Beef, Spinach & Fetta Gozleme

A tasty bread dough dinner I adapted from Recipes+ April 2010 issue.

Beef, Spinach & Fetta Gozleme
500g bread mix
2 tsp (7g) instant yeast
300ml lukewarm water

350g mince
1 onion, finely diced
1/3 cup char grilled red pepper strips, diced
1 tsp ground cumin
2 Tbsp tomato paste
1/4 cup water
2 Tbsp chopped celery leaves (or flat leaf parsley)
2 Tbsp finely chopped mint
150g baby spinach leaves, chopped
1/2 cup shredded mozzarella
200g fetta, crumbled

Place the first 3 ingredients in a bread machine on the dough cycle.

Heat a little oil in a large frying pan. Brown the mince, making sure to break up the lumps. Add the onion, red pepper, cumin, tomato paste and water. Simmer until the mixture thickens. Remove from heat. Add in the leaves. stir until the spinach wilts. Cool for at least 15 mins.

Combine the two cheeses in a bowl.

Divide the dough into 8 pieces. Taking one piece at a time, roll the dough out into an 18cm circle. It will be quite thin, but be careful not to tear the dough. Spread an 1/8th of the meat mixture over half the circle, leaving a border.Top with cheese mixture. Fold the other half of the dough over to make a sealed semi-circle. Make sure the dough and seams are well sealed, but not too thick, thick dough won't cook completely.

In a clean frying pan, heat a little oil over moderate heat.Fry the gozlemes one or two at a time, for 2-3 minutes a side or until golden. Use a spatula to flatten during cooking. Serve with salad for a balanced meal, or just give everyone two for a filling, unbalanced meal. ;)

Makes 8.