Mushroom, Lamb & Feta Gozleme

  • Serves: 4
  • Cooks In: 5 minutes
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Ingredients

1 tsp caster sugar
½ cup (125ml) warm water
2 tsp dried yeast
3 cups (420g) plain flour
½ tsp salt
1/2 cup (125ml) warm milk
2 tbsp olive oil
1 brown onion, thinly sliced
1 garlic clove, crushed
400g lamb mince
1 tsp ground cumin
1 tsp dried oregano
½ cup (20g) flat leaf parsley, chopped
½ cup (20g) mint leaves, chopped
200g Button Mushrooms, sliced
200g feta, crumbled
lemon wedges, to serve

Method

1

Combine sugar, water and yeast in a jug. Stand for 10 minutes.

2

Place flour and salt in a large bowl. Add yeast mixture and milk and combine to make a soft dough. Turn onto a lightly floured board and knead gently until smooth. Divide dough into four portions. Place on a lightly floured board, cover with plastic and stand in a warm place for 20 minutes or until dough has doubled in size.

3

Meanwhile, heat half of the oil in a large non-stick frying pan over medium heat. Add onion and garlic and cook, stirring often for 5 minutes or until onion is soft.

4

Increase the heat to high, add mince, cumin and oregano and cook, stirring to break up the lumps, for 10 minutes until browned. Transfer to a bowl. Cool 5 minutes, add parsley and mint.

5

Heat remaining oil in same frying pan. Add the mushrooms and cook a further 5 minutes or until browned lightly. Remove from heat.

6

On a lightly floured surface roll dough into a 30cm x 40cm rectangle. Place one-quarter of the mince mixture, mushrooms and feta on one half of each rectangle season with salt and pepper. Fold dough over to enclosed filling. Press edges together to seal.

7

Preheat a barbecue plate or frying pan on medium until hot.

8

Brush both sides of dough with oil and cook, for about 3 minutes or until golden, then turn and cook for a further 3 minutes. Serve with lemon wedges.

Ingredients

 1 tsp caster sugar
 ½ cup (125ml) warm water
 2 tsp dried yeast
 3 cups (420g) plain flour
 ½ tsp salt
 1/2 cup (125ml) warm milk
 2 tbsp olive oil
 1 brown onion, thinly sliced
 1 garlic clove, crushed
 400g lamb mince
 1 tsp ground cumin
 1 tsp dried oregano
 ½ cup (20g) flat leaf parsley, chopped
 ½ cup (20g) mint leaves, chopped
 200g Button Mushrooms, sliced
 200g feta, crumbled
 lemon wedges, to serve

Directions

1

Combine sugar, water and yeast in a jug. Stand for 10 minutes.

2

Place flour and salt in a large bowl. Add yeast mixture and milk and combine to make a soft dough. Turn onto a lightly floured board and knead gently until smooth. Divide dough into four portions. Place on a lightly floured board, cover with plastic and stand in a warm place for 20 minutes or until dough has doubled in size.

3

Meanwhile, heat half of the oil in a large non-stick frying pan over medium heat. Add onion and garlic and cook, stirring often for 5 minutes or until onion is soft.

4

Increase the heat to high, add mince, cumin and oregano and cook, stirring to break up the lumps, for 10 minutes until browned. Transfer to a bowl. Cool 5 minutes, add parsley and mint.

5

Heat remaining oil in same frying pan. Add the mushrooms and cook a further 5 minutes or until browned lightly. Remove from heat.

6

On a lightly floured surface roll dough into a 30cm x 40cm rectangle. Place one-quarter of the mince mixture, mushrooms and feta on one half of each rectangle season with salt and pepper. Fold dough over to enclosed filling. Press edges together to seal.

7

Preheat a barbecue plate or frying pan on medium until hot.

8

Brush both sides of dough with oil and cook, for about 3 minutes or until golden, then turn and cook for a further 3 minutes. Serve with lemon wedges.

Mushroom, Lamb & Feta Gozleme

Tags:

 Gourmet, Lamb, Lunch

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