Lamb, pumpkin and haloumi gozleme recipe

0:30 Prep | 0:30 Cook | Advanced

Enjoy the taste of Turkey with a homemade gozleme - a parcel of dough, packed with filling and cooked in a frying pan.

INGREDIENTS

4 cups plain flour
2 teaspoons salt
1 2/3 cups warm water
1/4 cup Coles Brand Pure Olive Oil
1 brown onion, finely chopped
1 tablespoon sweet paprika
2 teaspoons ground cumin
350g Coles Australian Lamb Mince
1 1/2 cups coarsely grated pumpkin
250g haloumi, coarsely grated

METHOD

Step 1
Combine flour and salt in a large bowl. Make a well in centre. Stir in water and 2 tablespoons of the oil. Turn onto a lightly floured surface and knead for 5 mins or until smooth. Place in a bowl. Set aside, covered, for 30 mins to rest.

Step 2
Meanwhile, heat half the remaining oil in a large frying pan over medium heat. Cook onion, stirring, for 5 mins or until soft. Add paprika and cumin. Cook, stirring, for 1 min or until fragrant. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Season and set aside to cool. Stir in the pumpkin.

Step 3
Preheat a barbecue flat plate or large frying pan on high. Divide dough into 6 portions. Roll out 1 portion on a lightly floured surface to a 20cm x 40cm rectangle. Spoon one-sixth of the mince mixture over half the dough, leaving a 2cm border around the edge. Sprinkle with one-sixth of the haloumi. Fold remaining dough over to enclose filling, pinching edges to seal. Repeat with remaining dough, mince mixture and haloumi.

Step 4
Brush dough with remaining oil. Cook, in batches, for 2-3 mins each side or until golden brown and crisp. Cut into rectangles.

Publication: Coles

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