Turkish gozleme

• sachet fast-action dried yeast↗7g g
• golden caster sugar↗1 tsp tsp
• plain flour↗250g g
• olive oil↗2 tbsp tbsp
• olive oil↗1 tbsp tbsp

  plus extra to finish

• pack lamb mince500g g
• garlic cloves↗2

  crushed

• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• ground cinnamon↗1 tsp tsp
• mild chilli powder1 tsp tsp
• raisin↗50g g
• zest 1 lemon
• spring onions↗3

  finely sliced

• toasted pine nut50g g
• feta cheese↗100g
• tomato ketchup↗8 tbsp
• pomegranate molasses↗2 tbsp
• very finely chopped red onion1 tbsp

Step-by-step instructions

1. 1

   For the dough, mix the yeast, sugar and 175ml lukewarm water in a small bowl. Stir to dissolve the yeast, then set aside for 10 mins, or until the liquid starts to froth.

2. 2

   Mix the flour with ½ tsp salt in a big bowl. Make a well in the centre, pour in the yeasty mixture and olive oil, and mix to a dough. Knead for 10 mins, then put the dough in a lightly oiled bowl and cover with oiled cling film. Leave somewhere quite warm until doubled in size.

3. 3

   Meanwhile, make the filling. Heat the oil in a frying pan, add the mince and fry, breaking up lumps as you go, until well browned. Stir in the garlic, spices and raisins, and fry for a few more mins, then turn off the heat and stir in the lemon zest, spring onions, pine nuts and seasoning. Set aside to cool a little.

4. 4

   Divide the dough into 4. Working a piece at a time, roll out on a lightly floured surface to 25 x 30cm, without the dough splitting. With a long edge of the pastry laying in front of you, spoon ¼ of the mince on the bottom half – leaving a 2cm border all round. Crumble over ¼ of the feta. Fold the other half of the dough over the filling, folding in and pinching the edges to seal in the lamb. Repeat with the remaining ingredients.

5. 5

   Heat a large frying pan over a high heat and brush the gozleme all over with oil.

6. 6

   Cook in batches for 3-5 mins on each side, or until golden and heated through. Quickly mix the tomato ketchup, pomegranate and onion, and serve with the hot, crispy gozleme.