Homemade Gozlemes

I was missing the beautiful Turkish Gozlemes from the various markets around Sydney, so I thought I might try and make some myself to soothe my craving. I didn't think that mine would be anywhere near as nice as theirs are, but I was hoping I could get something resembling the fabulous taste I remembered.

The dough was so easy. Haalo from Cook (Almost) Anything At Least Once posted the recipe she found on the Australian Women's Weekly website and there were only three ingredients. Dough and I generally aren't friends, but this one seemed to work for me.

For the spicy mince filling I used a recipe posted on 43things.com. It wasn't as wonderful as I remembered, but it was still very very good. I added some thin slices of provolone and grilled them in our sandwich press. It did need seasoning though, so don't forget if you give these a try. DD loved them and gave them the thumbs up.

Gozleme
Adapted from AWW and 43things.com

For the dough

200g plain yogurt
pinch salt
250g self-raising flour (approximately)

For the filling

½ kg minced beef
2 cloves minced garlic
½ tsp ground cumin
½ tsp paprika (hot or mild)
1 medium carrot grated
½ cup of pureed tomato or juice
olive oil for frying

eat yogurt and salt together in a large bowl until smooth. Gradually add flour until you have a stiff dough. Tip onto a lightly floured bench and gradually knead dough, incorporating any remaining flour until dough is soft and only slightly sticky. Transfer to a clean bowl and stand covered for 30 minutes.

On a floured surface, split dough into 4 equal sized round pieces. Roll each piece of dough into a 30cm circle.

Place some of the filling sparingly over half of the dough. Fold dough over and seal edges with a fork. Repeat this process with remaining dough.

Heat your sandwich press and line with baking paper. Cook until cheese has melted and the dough is golden. Serve with lemon wedges