Monday, January 28, 2013

Moroccan Lamb Gozleme


I have a subscription to Donna Hay magazine.  This brilliant Australian publication is always chock full of gorgeously styled and photographed food.  The recipes are mostly simple and approachable, always seasonal and fresh, with the best quality ingredients.  The current edition arrived last week; it is the summer edition.  The front cover taglines include "the freshest salads, best of the barbecue, super sundaes".  I thought I would have to file the magazine away for four or five months.  But, on closer examination, I found a number of recipes that were adaptable to January in the American Midwest.  We had five-spice chicken skewers, cooked on a grill pan, for dinner last night.  I think pork and horseradish burgers with apple slaw could fit in nicely here for a quick midweek dinner.  But the one that really caught my attention was these lamb and spinach-stuffed flat breads.  Popular market stall fare in Australia, they are Turkish in origin and can be made with a variety of fillings.  I think they would be a great snack for next week's big game.  The recipe uses a yeast-raised dough that is rolled thinly, filled with cooked spinach, harissa seasoned minced lamb, and feta and havarti cheese.  The dough packets are then cooked on a flat griddle or in a heavy frying pan. They are absolutely delicious.  The recipe makes four large pastries; I think they could be sliced into halves or thirds for serving as snacks.  I sprinkled zatar over mine while they were warm, and presented them with lemon wedges and yogourt.  They made a great dinner with a little salad on the side. 



Moroccan Lamb Gozleme
(makes four pastries)
2 tablespoons olive oil, plus extra, for brushing
6 ounces baby spinach, coarsely chopped
kosher salt and freshly ground pepper
1 small yellow onion, finely chopped
2 cloves garlic, finely minced
1 pound lean ground lamb
1 tablespoon harissa paste
1/2 cup flat-leaf parsley leaves, roughly chopped
2 teaspoons zatar (or sumac)
5 ounces feta, crumbled
1 cup grated havarti (or mozzarella)
1/2 cup thick Greek-style yogourt
Lemon wedges, to serve
Additional zatar for garnish
Dough:
1 teaspoon dry yeast
1/2 teaspoon sugar
3/4 cup lukewarm water
1 1/2 cup all-purpose flour
1 teaspoon salt

Heat 1 tablespoon oil in a large, non-stick frying pan over high heat.  Add the spinach, salt and pepper and cook, stirring frequently, for 3-4 minutes or until just wilted.  Drain well and set aside.  Wipe the frying pan clean and heat 1 tablespoon oil over high heat.  Add the onion and garlic and cook, stirring frequently, for 2-3 minutes or until golden.  Add the ground lamb and cook, breaking up any lumps, for 8-10 minutes or until golden and cooked through.  (At this point I drained the fat from the pan as my lamb was not very lean).  Add the harissa and remove from the heat.  Season with salt and pepper, and stir in the zatar and chopped parsley.  Set aside to cool completely.  To make the dough, place the yeast, sugar and water in a measuring cup and whisk to blend.  Set aside for 5 minutes or until the mixture is bubbly.  Place the flour and salt in a medium bowl and make a well in the center.  Add the yeast mixture and stir together to form a dough.  Turn out onto a floured surface and knead for 3-4 minutes or until smooth and elastic.  The dough should be soft, but not sticky.  Place in a large greased bowl, cover, and set aside in a warm spot until doubled in size (this will take from 45 to 60 minutes).  Turn the dough out and divide it into 4 equal pieces.  On a floured surface, roll each piece of dough to an approximately 8 by 11 inch rectangle.  Be sure the dough does not stick to the work surface, or you will have difficulty transferring the filled pastry to the cooking surface.  Place one quarter of the spinach, lamb mixture, feta and havarti cheese onto one side of each of the rectangles, leaving a 1/2 border.  Fold the dough over to enclose the filling and press the edges to seal.  Heat a large, non-stick (or well-seasoned cast iron) frying pan over medium heat.  Brush the gozleme with oil and cook, in batches, for 3-4 minutes each side or until golden and cooked through.  Serve with yogourt, lemon wedges, and zatar.
(slightly adapted from Donna Hay Magazine, issue 67)



2 comments:

Renee said...

I'm a huge fan of Donna Hay's as well - her styling of food is so inspirational, not too mention the recipes. This one looks fantastic - there is some local lamb at the market and it would be perfect here. Thank you!

The Devil's Food Advocate said...

Thank you Renee,
These turned out rather well, that is after the first one stuck to the countertop. Hence the warning about using enough flour :)