Breville twin paddle User Manual download pdf (Page 49)

49

PAge heAder.....BREADS AND DOUGHS

TURKISH GOZLEME

Designed for the large bowl: Makes 6

INGREDIENTS

Dough

3 ½ cups (525g) bakers ﬂour, sifted

2 teaspoons salt

2 tablespoons olive oil

2 tablespoons natural yogurt

1 ½ cups (375ml) lukewarm water

Extra bakers ﬂour, for kneading

Silverbeet and cheese ﬁlling

1 tablespoon olive oil

1 large brown onion, ﬁnely chopped

3 cloves garlic, chopped

Salt and pepper

150g feta cheese, crumbled

100g tasty cheese, grated

1 small bunch silverbeet, shredded

Meat ﬁlling

1 tablespoon olive oil

500g lamb mince

2 teaspoons cumin powder

1 teaspoon sweet paprika

¾ cup (185ml) tomato passata

olive oil cooking spray

lemon wedges, to serve

METHOD

1. Silverbeet and cheese ﬁlling. Heat oil

in a large frying pan over medium heat.

Add the onions and garlic and cook

until softened; set aside to cool. Once

cool combine with cheeses and salt and

pepper. Rinse and dry spinach well and

set aside.

2. Meat ﬁlling: Heat oil in a medium

frying pan. Cook lamb in batches until

browned. Return all lamb to pan and

add spices and passata. Cook for

10–15 minutes or until mixture is thick.

Allow to cool.

3. To make dough: Assemble mixer using

the dough hook and the large mixer

bowl. Add ﬂour and salt into mixer bowl.

Slowly turn mixer to KNEAD/FOLD

setting and add oil, yogurt and water.

Mix for 6 minutes.

4. Tip: Mixture is quite sticky so don’t be

tempted to add more ﬂour.

5. Turn mixture out onto a well ﬂoured

surface and lightly knead to combine.

Divide dough into 6 equal portions and

knead into small balls. Place balls onto

a tray lined with a baking paper and

dusted with a little ﬂour; cover and rest

for 20 minutes.

6. Preheat a large non–stick frying pan

or ﬂat plate on a BBQ on a medium

heat. On a large piece of baking paper;

roll one piece of dough to a 3mm thick

rectangle.

7. For vegetable gozleme: place 1 cup

shredded silverbeet onto one half of

the dough. Top with one sixth of the

cheese mixture.

8. For meat and vegetable gozleme; use

½ cup meat ﬁlling, ½ cup silverbeet and

one sixth of the cheese mixture.

9. Lift dough over ﬁlling to enclose and

pinch to seal the edges. Repeat with

remaining dough and ﬁlling and place

onto separate sheets of baking paper.

10. Cooking one at a time. Spray the top

with cooking spray oil and ﬂip upside

down onto another sheet of baking

paper. Place gozleme and baking paper

onto cooking surface and cook for

3–4 minutes or until golden. Spray top

with oil and carefully ﬂip over to cook

other side.

11. Cut into wedges and serve with lemon

wedges.

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