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Telegraph
14-05-2025
- General
- Telegraph
Turkish gözleme
I've only ever eaten gözleme (stuffed flatbread) from street stalls in Turkey and thought it might be hard to make, but the dough is a cinch (and doesn't require yeast). Hold on to the recipe and cook it to go with Mediterranean dishes. You can use all sorts of fillings (including lamb), but herbs are a must. I always serve it with tzatziki or plain yoghurt with crushed garlic. Requires resting time. Overview Prep time 35 mins Cook time 45 mins Serves 6 Ingredients For the filling 2½ tbsp extra-virgin olive oil ½ medium onion, finely chopped 2 garlic cloves, finely sliced 300g potatoes, peeled and chopped into chunks 300g spinach leaves, finely chopped ½ tsp pul biber 400g feta, crumbled 15g dill, chopped 15g parsley, chopped For the dough 475g plain flour, plus extra for dusting 3 tbsp olive oil, plus extra for greasing and brushing 2 tbsp Greek yoghurt Method Step For the filling, heat 1 tbsp extra-virgin olive oil in a frying pan. Add ½ finely chopped medium onion and sauté until soft but not coloured, about 5 minutes. Add 2 finely sliced garlic cloves and cook for 2 minutes more. Place in a mixing bowl and leave to cool. Step Boil 300g potatoes (peeled and chopped into chunks) until tender, about 12 minutes, then drain. Roughly chop the chunks, season and add to the bowl with the onion. Step Add 1½ tbsp extra-virgin olive oil, along with 300g finely chopped spinach leaves, ½ tsp pul biber, 400g crumbled feta, 15g chopped dill and 15g chopped parsley. Season and set aside. Step For the dough, put 475g plain flour and a pinch of salt in a bowl. Make a well in the centre and add 250ml lukewarm water, 3 tbsp oil and 2 tbsp Greek yoghurt. Pull everything together until you form a dough. Step On a lightly floured surface, knead the dough until it's smooth, about 5 minutes. Put it into a bowl, drizzle with a couple of teaspoons of olive oil, and turn the dough over in it. Cover with a tea towel and leave to rest for 30 minutes. Step Divide the dough into 8 equal balls. On a lightly floured surface, roll each one into a circle about 25cm across. Spread some filling on one half of each circle, leaving a 2-2½cm rim around the edge. Wet the rim with water and fold the other half of the circle over the top. Press the edges together to seal. Lightly flatten to get rid of excess air and put under a clean tea towel. Step Heat a frying pan – or 2, if you have them – until smoking. Keep the heat high as you cook the gözleme, and flip each one over time and again until they're golden and charred in patches on both sides, about 3 minutes in total. When they're cooked, brush each side with olive oil. Step Put the cooked gözleme in the oven on a low heat until you've finished all of them. Cut them into 2-3 wedges to serve.
Irish Times
10-05-2025
- General
- Irish Times
Spiced couscous with crispy lamb shoulder and mint
Serves : 4 Course : Lunch, Dinner Cooking Time : 3 hrs 30 mins Prep Time : 20 mins Ingredients 500g approx piece of lamb shoulder, off the bone Sea salt 400g couscous 1tbs turmeric 2tbs ras el hanout spice 1tsp sea salt 600ml chicken stock 200ml lamb juice (including fat) 2tbs vegetable oil 1tbs ground cumin Sea salt Handful of fresh mint leaves 4tbs fresh pomegranate seeds 100g feta cheese Preheat the slow cooker to high. Season the lamb shoulder piece with some salt, place in the slow cooker, and cook on high for 3½ hours. Remove the lamb from the slow cooker and allow to cool for 15 minutes, being sure to keep all the juices from the slow cooker. Tear or cut the lamb into smaller pieces and set aside, ready for frying. To make the couscous, place the couscous, turmeric, ras el hanout and salt in a large bowl and stir to combine evenly. Boil the chicken stock, then add the hot stock and 200ml of the leftover lamb juices to the bowl of couscous. Cover the bowl with clingfilm and leave for 10 minutes. When you cover the couscous, start to fry the lamb. Heat a large nonstick frying pan. Add the oil, and when hot, add the lamb pieces. Season with the cumin powder and sea salt and fry for seven to eight minutes on a medium-high heat until crispy, then remove from the heat. Remove the cover from the couscous after 10 minutes, then fluff with a fork. Spoon the couscous into a large serving dish and add the fried lamb on top. Garnish with some thinly sliced mint, pomegranate seeds and some crumbled feta.
