adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy beef and eggplant gozleme
0 Likes
Prep Time:
75 minutes
Cook Time:
45 minutes
Total Time:
120 minutes
Entertaining Turkish pastries: flavorful and unique.
Ingredients:
  • 312.50 gm warm water
  • 7g sachet dried yeast
  • 5.00 gm caster sugar
  • 687.50 ml plain flour
  • 3.60 gm salt
  • 113.75 gm olive oil
  • 1/2 small eggplant, cut into 1cm cubes
  • 1/2 small brown onion, diced
  • 400g lean beef mince
  • 100g baby spinach
  • 1 tsp dried chilli flakes
  • 100g feta, crumbled
  • 10.60 gm lemon juice
Instructions:
  • In a jug, mix warm water, yeast, and sugar until yeast is dissolved. Allow the mixture to sit in a cozy spot for 10 minutes or until it becomes frothy.
  • In a bowl, sift flour and salt. Add yeast mixture and 1 tablespoon of olive oil. Mix until a soft dough forms. Transfer the dough onto a lightly floured surface and knead for 5 minutes until elastic. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it sit in a warm place for 30 minutes or until it doubles in size.
  • Heat 2 tablespoons of oil in a frying pan over medium-high heat. Add eggplant and cook for 6 to 7 minutes until tender. Drain on paper towel. Next, sauté onion and garlic for 3 minutes until onion softens. Brown the mince for 6 to 8 minutes. Add spinach, chilli, and the cooked eggplant. Stir for 2 minutes until spinach wilts and mince is cooked. Remove from heat, then mix in feta and lemon juice.
  • Divide the dough into 4 equal portions. Roll out one piece into a 32cm x 20cm rectangle. Spread a quarter of the eggplant mixture over half of the dough. Dampen the opposite edge with water. Fold the dough over to cover the filling, sealing the edges by pressing them together. Repeat with the remaining dough and eggplant mixture.
  • Preheat a frying pan over medium heat. Brush one side of each gozleme with half of the remaining oil. Cook for about 3 minutes until the base is golden. Brush the uncooked side with the rest of the oil. Flip and cook for another 3 minutes until golden and crisp. Transfer to a cutting board, slice each gozleme into 8 pieces, and serve.

Similar Recipes