The perfect recipe for a lightly spiced Turkish specialty: Lamb Gozleme.
– 9 oz. lean ground lamb
– 2 cups flour
A little bit less than 200 ml – 1 cup water
at room temperature
Sauté the onion in a frying pan with the extra virgin olive oil.
Add the lamb mince and brown it well breaking all the lumps with a wooden spoon.
When cooked, add the sumac, season with salt to taste and keep aside to cool down.
Put the flour and salt in a bowl and slowly add the water while kneading.
Knead the dough for about 10 minutes, or until it becomes smooth.
Make it into a ball, cover it with a damp paper towel and let it rest for 15 minutes.
Cut the dough in 4 with a knife and roll out each piece into a very thin sheet.
Spread the cooked lamb filling in the middle of the rolled.
First fold the opposite sides to cover the filling and then fold the 3rd and 4th side to cover up the filling, just like a parcel (as shown in the picture).
Heat up a non stick pan (I brushed a little oil on it) on medium heat and cook one side of the lamb gozleme on it until there are some brown spots on it. Then turn it over and cook the second side.
Slice and serve warm.