Photo: Emiliano Vittoriosi
Spiced lamb & feta gozleme with special tomato sauce
19 ingredients
50 min + 45 min
Makes 4
openrecipes
A savoury Turkish pastry that's actually made with bread. Stuff with lamb, feta, raisins and pine nuts and serve with pomegranate dip
Estimated Nutrition (whole recipe, rough)
1579
Calories
56g
Protein
69g
Fat
192g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7g sachet fast-action dried yeast
- 1 tsp golden caster sugar
- 250g plain flour
- 2 tbsp olive oil
- 1 tbsp olive oil , plus extra to finish
- 500g pack lamb mince
- 2 garlic cloves , crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp mild chilli powder
- 50g raisins
- zest 1 lemon
- 3 spring onions , finely sliced
- 50g toasted pine nuts
- 100g feta cheese
- 8 tbsp tomato ketchup
- 2 tbsp pomegranate molasses
- 1 tbsp very finely chopped red onions
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes