First off, you will need to make the dough. Im not sure where I got this recipe from but I use 480g plain flour with 360mL of warm water, plus about a teaspoon of salt.
Knead the dough until it feels... like dough?
Then you need to wrap it up and leave it in the fridge for about 30 minutes, or as long as it takes you to make up the mixture. We originally used a recipe im sure, but we have been making this for about 2 years and it has evolved past any point where I can even credit it back to anywhere other than directly to my husband.
So, I will detail what we used last night:
4 cups of baby spinach, chopped
200g greek fetta (not danish, it is too soft), crumbled
1 cup grated tasty cheese
1 onion, sliced and cooked
250g beef mince, cooked
1 tablespoon smoked paprika
500g mushrooms, sliced and cooked
Lemon slices, to serve.
Combine everything into a bowl once the cooked items have had a chance to cool slightly.
Then roll out the pastry and place the mixture on half of the rolled out dough. As a guide from the dough mixture, we usually get 8 gozleme's from it. We divide it in half and freeze half of it.
Sorry about the poor quality photo, it was hard to get one showing the dough
Fold the dough over to form a little pocket, some websites recommend tucking the ends over, we just fold it over and push down the outside, then flop that bad boy into a pan with plenty of oil and pan fry until the little bubbles appear.
Cutting technique is up to you, but a grid like pattern seems to be popular among the genuine gozleme dealers in our neighbourhood. Best served with a generously juicy lemon.
Give it a go!
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