Breville BEF500 the Thermal Pro Stainless, Instruction Booklet

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30
RECIPES
TURKISH GOZLEME WITH LAMB
Makes 6
INGREdIENTS
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
500g lamb mince
2 teaspoons ground cumin
1 teaspoon sweet paprika
¾ cup tomato passata
Salt and pepper
150g feta cheese, crumbled
100g tasty cheese, grated
3 cups shredded silverbeet
Olive oil cooking spray
Lemon wedges, to serve
dough
3 ½ cups bakers flour, sifted
2 teaspoons salt
2 tablespoons olive oil
¼ cup natural yogurt
375ml lukewarm water
METHOd
To make dough:
1. Combine flour and salt in the bowl of an
electric mixer. Turn mixer onto speed 1
and add oil, yogurt and water. Mix for 6
minutes.
NOTE
Mixture is quite sticky so don’t be
tempted to add more flour.
2. Turn mixture out onto a lightly floured
surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto a
tray lined with a baking paper; cover and
rest for 20 minutes.
3. Heat oil in frypan setting 8. Add the
onions and garlic and cook until
softened. Add lamb mince and cook,
stirring, until browned; add spices and
passata. Cook for 10-15 minutes or until
mixture is thick. Remove and allow to
cool. Wash and wipe out frying pan.
4. Combine cheeses and spinach; set aside.
5. On a large piece of baking paper; roll
one piece of dough to a 3mm thick
rectangle. Place ½ cup shredded
silverbeet onto one half of the dough.
Top with one sixth each of the lamb and
cheese mixture.
6. Lift dough over filling to enclose, pinch
edges together to seal. Repeat with
remaining dough and filling and place
onto separate sheets of baking paper.
7. Preheat the frypan on setting 10.
Cooking one at a time, spray the top
with cooking spray oil and flip up side
down onto another sheet of baking
paper. Place gozleme and baking paper
onto cooking surface and cook for
4 minutes or until golden. Spray top
with oil and carefully flip over to cook
4 minutes on other side. Cut into wedges
and serve with lemon wedges.