Lamb, cheese and spinach gözleme, lamb recipe, brought to you by Australian Women's Weekly

Serves 6

20 mins prep
30 mins cook

Ingredients

Lamb, cheese and spinach gözleme
300 g lamb leg steak
2 tsp ground cumin
1/4 tsp hot paprika
2 cups(300g) plain (all-purpose) flour
1/2 tsp salt
3/4 cup(180ml) warm water
300 gspinach, trimmed
1 cup(240g) ricotta cheese
2 tbsp lemon juice
1 clovegarlic, crushed
1 tbspfinely chopped fresh mint
1 tbsp olive oil

Steps

Lamb, cheese and spinach gözleme

1. Sprinkle steak with combined spices, cook on heated oiled barbecue (or grill or grill pan). Remove from barbecue, cover, stand 10 minutes, then slice thinly.

2. Meanwhile, combine flour and salt in medium bowl. Gradually stir in the water, mix to a soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Return to bowl, cover.

3. Boil, steam or microwave spinach until wilted, rinse under cold water, drain. Squeeze out excess water, shred spinach finely. Combine spinach, cheese, juice, garlic and mint in medium bowl, season to taste.

4. Divide dough in half, roll each piece on floured surface into 25cm x 35cm rectangle. Divide cheese mixture across centre of each rectangle, top with lamb. Fold top and bottom edges of dough over filling, tuck in ends to seal.

5. Cook gözleme, both sides, on heated oiled barbecue (or grill or grill pan), over low heat, brushing with the oil until browned and heated through. Stand 5 minutes.

Recipe by Women's Weekly