Wild Venison and Spinach Gözleme

Ingredients

• 300 g plain flour, plus 20 g for dusting
• 180 ml warm water
• 25 ml olive oil
• 400 g wild venison mince
• 150 g onion, finely chopped
• 2 garlic cloves, chopped
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 200 g frozen chopped spinach, thawed in the fridge and squeezed dry
• 120 g feta, crumbled
• 1 lemon, cut into wedges
• 2 g fine salt
• 1 g ground black pepper

Method

1. 1

   Mix the flour with half the salt, 10 ml oil and the warm water. Knead for 6–8 minutes until smooth, cover and rest for 20 minutes. Make the filling during the rest.

2. 2

   Heat 10 ml oil in a pan. Soften the onion for 5 minutes, then add garlic and mince. Cook for 8 minutes, breaking up the meat. Stir in the cumin, paprika, spinach, remaining salt and pepper and cook for 4 minutes. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes.

3. 3

   Spread the filling in a shallow bowl to stop steaming for about 10 minutes, then stir in the feta. Divide the dough into four and roll each piece into a roughly 25 cm circle on a floured surface.

4. 4

   Spoon filling over half of each circle, leaving a 2 cm border. Fold the dough over to make a half-moon and press the edges firmly together. Brush lightly with the remaining oil.

5. 5

   Cook on a dry griddle or wide frying pan over a medium-low heat for 4–5 minutes per side until browned in patches, the dough is cooked and the filling piping hot. Use two pans, or keep finished flatbreads hot while cooking the rest.

6. 6

   Cut into wedges and serve with lemon. The stated cook time assumes two flatbreads can cook together; add 15–20 minutes if your pan holds only one.