Thursday, February 15, 2018

Spiced Ground Beef Gozleme with Maasdam

What is it about winter that makes me want to snack and eat meals consisting of sandwiches? A bite of this, a bit of that and pause; then start all over again. No, I don't want a plate of protein, veg and carbs. I want that leftover turkey coated in freshly cracked black pepper, slathered with whole grain mustard and stuffed into a cheesy toasted sandwich. Stuffed parathas? I'm down with that. Hawawshi? Yes to grease! Quesadillas? I'm not one to say no. So join me on my binge and make some gozleme stuffed with spiced ground beef and melted Maasdam. 

[This recipe was developed for Frico.]

Spiced Ground Beef Gozleme with Maasdam

3 cups of all-purpose flour 
3/4 of a standard 110g small yogurt cup
1 teaspoon of salt
2 tablespoons of olive oil
Water, as needed
6 slices of Maasdam cheese
2 tablespoons of butter
500 grams of ground beef
1 teaspoon of lemon juice
1 teaspoon of ground coriander
1/4 teaspoon of ground cinnamon 
1/2 cup of finely chopped onions
1 tablespoon of finely chopped fresh mint
1/2 cup of roughly chopped fresh coriander
1 teaspoon of black pepper
Salt, to taste
Melted butter, for cooking

Melt the butter in a large pan and sauté the onions until lightly caramelised then add the ground spices and stir for a minute before adding the ground beef. Season the mixture with salt and pepper then cook on medium heat until the beef cooks and browns. Stir in the lemon juice, fresh mint and coriander and set aside to cool. 

In a large bowl, combine the flour, salt, yogurt and olive oil and knead until it comes together. If it is still dry, add a teaspoon of water at a time until it comes together. Knead for 10 minutes until smooth. Cover with a moist towel and set aside for 20-30 minutes. 

Take a small ball of the prepared dough, dust it with flour and roll it out into a circle. Add 2 large tablespoons of the beef mixture and cover with half a slice of Maasdam cheese. Coat the edges of the dough with a little water. 

Take the edges of the dough and begin pleating the edges bringing them together in the centre to seal the gozleme. Twist the pleated edges and pinch off the extra dough that has gathered. Place the newly sealed side on the bottom and press it to flatten with a light hand. Dust with flour and roll out into a circle. 

Heat a pan until hot and cook the gozleme on both sides brushing lightly with melted butter. Flip once or twice until both sides are cooked well. Serve hot. 

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