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Lamb, pumpkin and haloumi gozleme
Lamb, pumpkin and haloumi gozleme
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Savor Turkish flavors with a homemade gozleme - dough parcel filled and pan-fried to perfection.
Ingredients:
  • 1000.00 ml plain flour
  • 4.80 gm salt
  • 415.00 gm warm water
  • 56.88 gm Brand Pure Olive Oil
  • 1 brown onion, finely chopped
  • 10.00 gm sweet paprika
  • 5.00 gm ground cumin
  • 350g Lamb Mince
  • 375.00 ml coarsely grated pumpkin
  • 250g haloumi, coarsely grated
Instructions:
  • In a large bowl, mix together the flour and salt, then create a well in the center. Add water and 2 tablespoons of oil, and stir until combined. Transfer the mixture to a lightly floured surface and knead for 5 minutes until smooth. Place the dough in a bowl, cover, and let it rest for 30 minutes.
  • As you warm up half of the remaining oil in a large frying pan over medium heat, sauté the onion, stirring occasionally, for about 5 minutes until it becomes soft. Next, add the paprika and cumin, and continue to cook, stirring, for another minute until the aroma is released. Then, add the mince and cook it for about 5 minutes, using a wooden spoon to break up any lumps, until fully cooked. Season the mixture to taste and allow it to cool before gently folding in the pumpkin.
  • Heat up a barbecue flat plate or large frying pan on high heat. Divide the dough into 6 portions and roll out one portion on a lightly floured surface into a 20cm x 40cm rectangle. Spread one-sixth of the mince mixture over half of the dough, ensuring to leave a 2cm border around the edges. Sprinkle one-sixth of the haloumi over the mince. Fold the remaining dough over to cover the filling, pinching the edges to seal. Repeat the process with the rest of the dough, mince mixture, and haloumi.
  • Brush the dough with the remaining oil. Cook in batches for 2-3 minutes on each side until beautifully golden brown and crispy. Then, cut into rectangles.

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