Gozleme with Minced Meat
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 300 ml water
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ yeast
- 1 teaspoon sugar
- 60 g mararine
- 500 g minced meat
- 1 large onion (s)
- 50 ml oil (corn, olive or sunflower oil)
- 1 bunch parsley
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ thyme
- 1 medium tomato (s)
- 1 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Open the flour in the middle, add salt and water (depending on the consistency of the dough) and knead a dough out of it. Dissolve the yeast and sugar in 1/4 cup of water. Make a well in the dough and add. Continue kneading the dough, then cover it with a clean cloth and let it rest for about 20 minutes.
- Traditional gozleme preparation. Chop the onion and fry in oil. Add the minced meat and fry it too. Season with salt, pepper and thyme. Then set aside.
- Finely chop the parsley, cut the tomatoes into cubes. Add salt, a little pepper and tomato paste to the meat mixture and mix.
- Cut off smaller pieces of the dough with a rolling pin, roll out to the size of a plate. Brush the dough surfaces with a little olive oil before baking.
- Place the ingredients on one half of the dough, cover with the other half, press the edges together. Then fry in a pan or on a metal plate. Remove the fried dumplings from the heat, apply a little butter and serve.
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