GozlemeSubmitted by: AWLASS
Introductionfound at http://cookalmostanything.blog
spot.com found at http://cookalmostanything.blog
1 cup plain yoghurt (I used Greek Yoghurt)
1 tsp salt
3 cups self-raising flour, sifted (approximate)
1 cup spinach
1/2 cup cooked ground beef (lean)
1/2 cup onions cooked with meat
4 slices provolone cheese
Place the yoghurt in a large bowl and sprinkle over with a pinch of salt. Stir the salt in well until the mixture is smooth.
Start adding the flour, stirring as you go - add enough flour to form a soft but not sticky dough. I ended up needing to add a bit more flour to get to the right consistency.
Knead the dough briefly on a floured board - form into a disc, wrap in plastic and store in the fridge for an hour.
Make the Gozleme:
Cut the dough into four.
Take a quarter, roll into a ball.
Roll the ball out on a lightly floured surface to form a circle - about 26cm/10 inch in diameter. You'll find the dough is very pliable and it shouldn't be that difficult to roll - it will be a very thin circle.
Fill half of the circle with your choice of fillings. In my case I used a mix of baby spinach leaves, provolone slices and paprika spiced sautÃ©ed minced beef with caramelised onions.
Fold the pastry over the filling and then seal the edge. It's important to have a good seal so the filling doesn't leak out.
Brush the surface very lightly with a little olive oil and place it, oiled side down on your hot pan. Give the other facing side a light brush of olive oil.
They will cook in a matter of minutes. Once the underside is nicely browned, flip over and cook until both sides have an even colour.
Number of Servings: 4
Recipe submitted by SparkPeople user AWLASS.