2.5 cups (375g) flour , plain/all purpose
1/3 cup (85ml) extra virgin olive oil
3/4 cup (185ml) water
1/2 tsp salt
Optional Filling #1 Spinach & Feta:
10oz baby spinach
2 garlic cloves , minced
2 eggs
1 tsp black pepper
10 oz Danish feta (soft feta)
2 cups shredded mozzarella cheese
Optional Filling #2 Spiced Lamb or Beef:
1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 lb beef or lamb minced (ground)
1 bell pepper , chopped
3 oz baby spinach
1.5 tsp cumin powder
1 tsp paprika
1/2 tsp cayenne (adjust spiciness to taste)
3/4 tsp each salt and pepper
1 tbsp water
4 oz Danish feta
With Servings:
1 - 1.5 tbsp olive oil , per gozleme
Lemon wedges (optional)
Pastry: Fit stand mixer with dough hook. Combine flour, oil, salt and water in the stand mixer bowl. Mix for 2.5 minutes on medium high speed 7 until smooth (see video or before & after). (Note 4) Dough should be a pliable, smooth ball, not sticky. Cover and rest for 20 minutes. Sprinkle work surface with flour. Cut dough into 4 pieces. Roll out into 35cm/14" x 20cm/8" rectangle. Make EITHER the lamb / beef Filling, or Spinach & Feta (or make 1/2 batch of both!). Lamb or Beef Filling: Heat oil in large skillet over high heat. Cook garlic and onion for 1 minute. Add capsicum, cook for 2 minutes. Add beef and cook until it changes from pink to brown, breaking it up as you go. Add cumin, paprika, cayenne (if using), salt, pepper and water. Cook for 2 minutes. Add spinach, stir until wilted. Cool before using. Spinach Feta Filling: Place spinach, garlic, egg and pepper in a bowl. Scrunch with hands to reduce volume and make spinach "floppy". Add feta and stir through. Making Gozleme: Spread Filling on half the pastry, pushing to the edge. Sprinkle Lamb/Beef Filling with crumbled feta. Sprinkle Spinach Feta with mozzarella cheese, if using. Fold other side of pastry over to cover Filling. Press down edges, pressing out excess air pockets trapped inside as you go. Use water if needed to seal well. Sprinkle flour on a round pizza paddle (or similar). Slide gozleme onto paddle. Cooking: Heat 1.5 tbsp oil in a large skillet over medium high heat. (I usually get 2 pans going) Slide gozleme into skillet. Cook, lightly pressing down (including edges), until deep golden and crispy - about 3 minutes. Flip and cook, pressing down lightly, until crispy. Serving: Transfer to cutting board. Cut into 6 or 8 pieces. Serve immediately with lemon wedges, if desired.