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A turkish take on the calzone. It makes and excellent afternoon snack or light meal.
In a medium bowl combine floor and yeast with a pinch of salt. Add tepid water a small amount at a time mixing until a soft dough has been produced.
Remove from bowl and kneed on a floured surface until dough is smooth and elastic.
Wash and dry bowl, put 1tbls of oil in the bottom to stop dough sticking, return the dough to the bowl, cover bowl with cling film and leave in a warm place for 1 hour or until dough has doubled in size.
Whilst dough is rising, chop enough silver beet leaves for 1-2 cups. Wilt in a non stick pan with a small amount of water (1-2 mins). Remove from pan and cool.
Brown minced steak in non-stck pan with a small amount of olive oil. Add 1 tbls of Taco seasoning mix. Fry briefly, then add .25 cup of water. Cook until the meat is fairly dry again. Remove from pan and cool.
When dough has risen, kneed briefly again and roll out until thin and round. Place enough of the wilted silverbeet to create a single layer over half the dough. Sprinkle with cooked mince meat and crumble fetta over the meat and silver beet. Sprinke with dried chilli flakes to taste.
Fold the dough over and seal edge by pressing together.
Heat non stick pan, add 1 tbls of Olive Oil. Place gozleme in pan and cook until brown on one side and turn over.
Cut into wedges using a knife or pizza cutter. Place on a plate and squeeze lemon over the top.
Serve - best eaten with you fingers.
I know I should probably mix my seasoning myself but I find the taco seaoning mix works quite fine and, as this is a casual dish is, is quite satisfactory.
For vegetarian version simply leave out the meat.
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