Ground Beef Gozleme

Thin Turkish flatbread folded around a parsley and ground beef filling and cooked on a griddle with butter. Eaten hot at breakfast or with tea.

Ingredients

• 500 g (4 cups) white flour
• 280 g (about 1 cup + 2 tbsp) lukewarm water
• 8 g (1½ tsp) salt
• 300 g ground beef (20% fat)
• 150 g (1 large) onion
• 20 g (1 heaped tbsp) tomato paste
• 20 g (½ bunch) parsley
• 2 g (1 tsp) black pepper
• 3 g (1½ tsp) red pepper flakes
• 60 g (4 tbsp) butter (melted)
• 20 g (1½ tbsp) sunflower oil

Instructions

1. 1

   Knead the flour, 5 g of the salt and the sunflower oil with the lukewarm water, added gradually, for 8-10 minutes into a soft dough. Divide into 4 balls, cover and rest for 30 minutes.

2. 2

   Finely chop the onion. Cook the ground beef in a skillet over medium heat without added fat for 6-7 minutes, add the onion and cook 4-5 minutes more.

3. 3

   Stir in the tomato paste, black pepper, red pepper flakes and remaining salt for 2 minutes. Take off the heat, mix in the chopped parsley and let the filling cool slightly.

4. 4

   Roll each ball out on a floured surface with a thin rolling pin into a very thin round about 40 cm across.

5. 5

   Spread a quarter of the filling thinly over half of each round, fold the other half over and press the edges to seal into a half-moon.

6. 6

   Heat a griddle or large non-stick pan over medium heat. Cook each gozleme for 3-4 minutes per side until brown-speckled, brushing the top with melted butter before turning.

7. 7

   Stack the cooked gozleme and keep covered; when all are done, cut into pieces and serve hot.

Nutrition

Per serving