Mince, minced or mincing means to chops into very small pieces. Ground beef may be found minced, garlic can be bought minced as well as many other products. If a recipe states to have an ingredient minced it is simply to be chopped very fine. This post although is minced meat (and so will some upcoming posts)… helping you think outside the square when using minced meat.
Sometimes we get stuck in a rut when planning out our weekly meals. We pick up minced meat – typically beef – and we make spaghetti bolgense or hamburgers or tacos.
Minced meat is a great choice economically and there is so much you can do with it. Why not think about using minced lamb, pork or chicken and trying something different… like these lamb mince gozleme!
This recipe is quick and easy – but oh so tasty. I make twice the amount of lamb mince filling so that I can freeze half and then all I need to do is make up some dough for a quick meal when there is choas in the house (especially with two under two).
SIMPLE DOUGH RECIPE
1 1/2 cups of plain flour
3/4 cup of lukewarm water
1 satche of dry yeast
1 teaspoon of natvia
a pinch of rock salt
Add the yeast and natvia into your lukewarm water and leave for 5 minutes or until bubbles appear on the surface. Pour into your plain flour, add a pinch of salt and then mix until the dough forms. Turn out onto a well floured surface and kneed for 5 minutes until the dough is smooth and elastic. Place the dough into a bowl, cover with a damp cloth, place in a warm spot and allow to rise for 20 minutes.
GOZLEME
500 grams of lamb mince
2 bunches of sliverbeet
2 brown onions
3 cloves of garlic
1 tablespoon of olive oil
1 teblespoon of sumac
1 teaspoon of dried chili flakes
250 grams of havarti cheese*
250 grams of fetta cheese
200 grams of greek yoghurt
2 lemons
1 handful of parsley
dough**
plain flour (for dusting)
extra olive oil (for brushing)
Dice the onions and garlic and toss with the olive oil in a large frying pan. Add the lamb mince into the frying pan and brown before adding in the sumac, dried chili flakes and the zest of one lemon.
Wash the sliverbeet, then remove the stalks from the larger leaves before thinly slicing and placing on top of the lamb mince and allowing to wilt. Toss everything together and allow to cool.
Take your dough** and divide into four pieces. Then roll each piece out on a well floured surface.
Top each dough piece with two large scoops of lamb mince mixture, grated havarti cheese, crumbled fetta and some torn parsley. Then fold the gozleme so that all the filling is inside the dough. Brush the gozlami with some olive oil and then place in a non-stick frying pan and cook until golden brown and the cheese inside has melted.
*if you can’t find havarti cheese at your local supermarket then you can use mozerella cheese or if you want you can use plain grated cheese if that’s what you have in your fridge.
**use the simple dough recipe above for 4 gozlami
Serve your gozlami with greek yoghurt and wedge of lemon. Eat with your hands for that summer street food feel.
Do you love eating with your hands? Do you love street food? Do you have another interesting use for lamb mince?
