- Dough Ingredients
- 200 g Milk
- 1 egg
- 2 tbsp olive oil
- 150 g Greek style plain yoghurt
- 2 tsp yeast
- 600 g bakers flour
- ½ tsp baking powder
- 1 tsp sugar
- ½ tsp salt
- Filling Ingredients
- Handful mint
- Handful Italian parsley
- Olive oil to taste
- 5 cloves garlic
- 1 onion, peeled and quartered
- 1 tbsp plain flour
- chilli pwd, optional
- 1/2 level tablespoons cumin ground
- 1/2 level tablespoons sumac ground
- 250 g lamb mince
- Salt & pepper to taste
- 250 g feta crumbled
- lemon wedges to serve
Recipe is created for
Combine milk, egg, oil, yoghurt and yeast in TM bowl and blend for 4 seconds on speed 6.
Warm for 3 minutes at 50ºC on speed 2.
Add remaining ingredients and with dial set to closed lid position, knead for 2 minutes on Interval speed.
Turn onto floured ThermoMat, wrap and allow to prove for at least 30 minutes.
Divide into at least 16 even sized balls and set aside whilst you make the filling.
Chop herbs and spinach together for 2 seconds on speed 6. Set aside.
Place oil, garlic, onion and dry spices into TM bowl and chop for 3 seconds on speed 6. Sauté for 3 minutes at Varoma temperature on speed 1.
Add meat and flour and cook for 8 minutes at 100ºC on speed 1.
Season with salt and pepper and cook a further 2 minutes at 100ºC on Reverse + speed 2. Set aside to cool slightly. The mixture should be quite dry.
Assemble Gozleme by rolling out dough balls into circles on ThermoMat and sprinkling with, meat, feta and herb mix over half the dough circle. Fold each over to make a half moon shape and seal edges.
Heat flat sandwich Machine and cook until golden and fragrant serve immediately with fresh lemon wedges.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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