Turkish Lamb, Spinach And Cheese Flatbread (Gözleme)

• 4 3/4 cups flour
• 1 tsp kosher salt
• None None FOR THE LAMB FILLING
• 2 tbsp vegetable oil
• 2 tsp ground cumin
• 1/2 tsp hot paprika
• 3 clove garlic, crushed
• 1 lb ground lamb
• 1 can (14 oz) diced tomatoes
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• None None FOR THE SPINACH AND CHEESE FILLING
• 10 oz spinach, trimmed, finely shredded
• 8 oz feta cheese, crumbled
• 1 cup coarsely grated mozzarella cheese
• 1 small onion, finely chopped
• 1/4 cup coarsely chopped fresh mint
• 1/8 tsp ground allspice

1. Combine flour and salt in large bowl. Gradually stir in 1 3/4 cups warm water; mix to a soft dough. Knead dough on floured surface about 5 mins or until smooth and elastic. Return to bowl; cover.
2. For the lamb filling, heat oil in large skillet on medium-high heat. Cook spices and garlic until fragrant. Add lamb; cook, stirring, until browned. Add undrained tomatoes; simmer about 15 mins or until liquid is almost evaporated. Stir in parsley.
3. For the spinach and cheese filling, combine all ingredients in medium bowl.
4. Divide dough into six pieces. Roll each piece into a 12-inch square.
5. Divide spinach and cheese filling among dough squares, spreading filling across center of squares. Top each with equal amounts of lamb filling. Fold top and bottom edges of dough over filling; tuck in ends to enclose.
6. Heat an oiled grill pan on low heat. Cook gozleme on both sides, brushing with oil, until lightly browned and heated through. Serve with a squeeze of lemon juice.

flour, kosher salt, lamb filling, vegetable oil, ground cumin, paprika, clove garlic, ground lamb, tomatoes, parsley, feta cheese, mozzarella cheese, onion, fresh mint, ground allspice

Taken from recipes-plus.com/api/v2.0/recipes/37093 (may not work)