Tortilla Wrap Gozleme offers a simple alternative to making Turkish gozleme from scratch. This recipe is designed to offer an option that can be easily created within 30 minutes during the week. Also, by swapping the flour dough, for a corn tortilla, we provide another great gluten-free dish.

This is a brilliant dish for meal planning. The lamb mince, baby spinach, fetta and corn tortillas keep for a few days in the fridge, so it covers lunches during the week. Quick to make, just fold the tortilla over, like a quesadilla. Wrap it in foil and heat it in a sandwich maker. (don’t let it squash). You can eat them (nearly) all week without getting tired of the flavour!

Tortilla Wrap Gozleme

You cannot beat an original Turkish gozleme, however there are times when you cannot make the dough yourself, or perhaps you or your guests have a gluten intolerance. This recipe takes the great flavours of the minced lamb, spinach and fetta and wraps it in a corn tortilla. A little like a Turkish quesadilla. Do not miss squeezing the lemon juice over the gozleme when serving. It is absolutely sensational!

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prep & Cook 20 mins

unattended 40 mins

Total Time 1 hr

$/SERVE $3.20

Course Main Course

Cuisine Turkish

Servings 4

Calories 749 kcal

Equipment

• Large frypan or flat grill plate / barbeque

Ingredients

 

1x2x3x

For the Wrapper

• 10 Corn Tortillas

For the Filling

• 500 g lamb mince
• 1 tbsp olive oil
• 1 small brown onions, chopped
• 2 cloves Garlic
• 1 tbsp ginger, finely diced
• 1 long red chillies, thinly sliced
• 1/2 tsp salt and pepper to season
• 1 tbsp tomato paste
• 1 tsp coriander ground
• 1 tsp smoked paprika
• 2 tsp cumin, ground
• 1/4 tsp pepper, ground black
• 1/2 cup parsley, fresh flat leaf, chopped
• 60 g baby spinach
• 1/2 cup fetta cheese, crumbled
• 1 lemon, zest & wedges to serve
• 1 cup mozzarella cheese

Instructions

 

• In a medium skillet, heat the olive oil over medium heat then add the chopped onion, ginger, chilli and garlic. Saute for 4 to 5 minutes or until the onion is soft and translucent.
• Add the minced lamb to the skillet and break it up with a wooden spoon. Cook on high for about 4 to 5 minutes, until browned. Add the zest from the whole lemon. Stir in the tomato paste, coriander, paprika, cumin, fresh parsley, lemon zest, salt and pepper. Stir everything together. Add ⅓ cup of water or stock and cook for another 5 minutes. Take the mix off the heat and stir it a little as it cools.
• Cover half the corn tortilla with baby spinach leaves and crumple some fetta over the top. Spoon about 3 tbsp of the lamb mixture on top of the spinach and fetta and spread it out. Sprinkle mozzarella cheese on top and fold the tortilla to close.
• Spray a large skillet (or flat base sandwich maker) with cooking spray and heat over medium heat. Depending on the size of your heat surface, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown. Spray more cooking spray as needed.
• Cut each "tortilla gozleme" in half and serve with lemon wedges and chilli flakes. A little mint also goes well with this dish if you have it.

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Notes

You might find it easier to finish the tortillas using an oven tray in a hot oven. You can also use a flat-base sandwich maker (so long as it doesn’t squash the wrap) or a large pan.

 

Nutrition

Calories: 749kcalCarbohydrates: 65gProtein: 36gFat: 38gSaturated Fat: 16gCholesterol: 109mgSodium: 663mgPotassium: 782mgFiber: 6gSugar: 4gVitamin A: 7018IUVitamin C: 31mgCalcium: 254mgIron: 8mg

Keyword gozleme,, lamb

Recipe Author/ Source: Rob Keogh

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