Instructions
- For the dough: in a medium bowl, add the flour and salt. Make a well in the centre and add the water and oil. Mix the ingredients together. Turn the mixture out onto a surface and knead for approximately 3 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature or refrigerate overnight (ensure dough is room temperature prior to rolling).
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) with a hotplate and preheat as directed.
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) with a full hotplate and preheat as directed. Refer to Step 13 for information on Weber Q settings and set up methods.
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 13 for information on Weber Slate Griddle settings.
- For the lamb mince: in a small bowl, combine the cumin, smoked paprika, salt, pepper, and chilli powder.
- Once the barbecue has preheated, add the oil and lamb mince to the hotplate. Sprinkle the garlic and spice mix over the top. Quickly stir, then spread the mixture into a single layer. Cook over direct medium-high heat with the lid closed for 5 to 10 minutes, or until browned and fully cooked, stirring as needed. Once cooked, remove from the barbecue, stir in tomato paste, and set aside.
- Once the barbecue has preheated, add the oil and lamb mince to the hotplate. Sprinkle the garlic and spice mix over the top. Quickly stir, then spread the mixture into a single layer. Cook over direct medium-high heat with the lid closed for 5 to 10 minutes, or until browned and fully cooked, stirring as needed. Once cooked remove from the barbecue, stir in tomato paste, and set aside.
- Once the griddle has preheated, scrape it clean with a scraper. If needed, add a small amount of vegetable oil to the griddle surface and spread it with the back of a spatula. Add the oil and lamb mince to the griddle. Sprinkle the garlic and spice mix over the top. Quickly stir, then spread the mixture into a single layer. Cook for 5 minutes, stirring occasionally, or until browned and fully cooked. Once cooked, remove from the barbecue, stir in tomato paste and set aside.
- For the spinach: add the oil, onion, and salt to the barbecue. Cook for 4 to 6 minutes, stirring occasionally, until the onion is softened and caramelised. Add the spinach and cook for only 2 minutes, stirring once. Once the spinach has wilted, remove it from the barbecue and let it cool completely.
- If desired, turn the barbecue off while you shape the gözleme. Ensure the barbecue is preheated before cooking the assembled gözleme.
- Divide the dough into four equal portions. Roll each portion into an oblong shape. Place each dough base onto individual sheets of baking paper for easy manoeuvring onto the barbecue.
- To fill each gözleme, spread the mince, spinach mixture, chopped tomatoes, crumbled feta, mozzarella, and chopped mint on one half of the oblong, leaving a border free from fillings. Fold the other half of the dough over and press the edges together to seal.
- When you are ready to cook, ensure your hotplate/griddle is clean and preheated.
- Using a basting brush, brush ½ tablespoon of olive oil on top of each gözleme. Place the gözleme onto the hotplate/griddle, oiled side down, and peel away the baking paper. Repeat with the remaining gözleme. Cook over direct medium-high heat for 3 to 4 mins. Brush the tops with oil, flip, and cook for an additional 3 to 4 minutes, or until the dough is cooked and golden.
- While the gözlemes are cooking, place the lemon halves cut side down on the barbecue to grill and caramelise for 2 minutes.
- Serve the gözlemes immediately with the caramelised lemon.
Dough:
Lamb Mince:
Spinach:
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