Lamb & Haloumi Gozleme

10 Ingredients

Number of servings

2 1/2 cups plain flour (plus extra for dusting)
2/3 cup extra virgin olive oil
1/2teaspoons table salt
500grams leftover roast lamb, finely chopped
1 1/2tablespoons sumac
2/3 cup mint leaves, chopped (plus extra leaves to serve)
1/3 cup dill, finely chopped
4 spring onions, thinly sliced
180grams haloumi, coarsely grated
1 lemon, cut into wedges (to serve)

Nutrition per serving

49% of daily energy intake*

Protein

Fat

Carbs

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Master this gozleme recipe that uses succulent lamb, haloumi and fragrant herbs. It's a great way to use up holiday leftovers!

Method

Step 1 of 4

Using an electric mixer with a dough hook attachment, knead flour, 1/3 cup oil, salt and 3/4 cup water for 3 minutes or until dough is smooth. Shape dough into a ball. Place in a greased bowl and cover with a clean tea towel. Stand at room temperature for 20 minutes.

Step 2 of 4

Meanwhile, combine lamb and sumac in a bowl, then season. Combine mint, dill and onion in a separate bowl.

Step 3 of 4

Divide dough into 4 portions. Working with 1 portion at a time, roll out dough, on a lightly floured surface, into a 32 x 35cm rectangle. Place one-quarter of the lamb mixture in centre of dough to form a 16cm square. Scatter over one-quarter of both the herb mixture and haloumi. Fold edges of dough over filling to cover and form a square. Lightly dust with flour, then set aside. Repeat with remaining dough, lamb and herb mixtures, and haloumi to make a total of 4 gozleme.

Step 4 of 4

Roll each gozleme into a 23cm square. Brush gozleme with remaining oil. Heat a large frying pan over medium-high heat. Cook gozleme, one at a time, for 4 minutes on each side or until golden and dough is cooked through. Cut gozleme into wedges and serve with lemon and extra mint.