Lamb & Feta Gozleme with Tzatziki
This recipe is inspired by a from Pete Evan’s brilliant cookbook Fast-food for Busy Families. It’s a delicious easy light dinner, Pete’s adaptation of the pastry wrap into a paleo/grain-free wrap is a winner. Really simple too.
I lean toward a paleo diet mostly, but I’m not averse to eating dairy either, if well tolerated. I opt for sheep or goat feta, which don’t contain the A1 beta-casein. ‘A1 beta-casein is inflammatory and is the main culprit of gut issues (rather than lactose, as many believe). Interestingly one study found that those drinking A1 milk also exhibited a decrease in cognitive processing speed and accuracy, suggesting that like gluten, casein impacts cognitive function….anyway, back to the recipe!
Prep: 20 mins Cook time - 45 mins Servings: 6
Ingredients
For the lamb filling
2 tlbs of avocado oil
½ onion finely chopped
2 cloves of garlic
350g Minced lamb
1 tsp of ground cumin
½ tsp of smoked paprika
1 x 400g tin of tomatoes
Salt and pepper
A handful of spinach leaves
A small bunch of mint leaves - roughly chopped
100g sheep or goats feta
For the gozleme wrap
2 cups of almond flour
⅔ tapioca flour
2 eggs
3 tbls of plain yoghurt (coconut or greek natural)
3 tbls of oil (macadamia or melted coconut oils are best)
For Tzatziki
½ cucumber seeds removed and grated
1 clove of garlic, minced (I finely chop, then add a sprinkle of salt and use the flat of my knife to squash the garlic)
2 tbls of fresh chopped mint
3 tbls of extra virgin olive oil
2 tbls of lemon juice
A tbls of grated lemon rind
½ tsp of ground cumin
A pinch of salt & grind of pepper
1 cup of plain yoghurt (of your choice, regular or plant-based
Method
For wraps:
Preheat the oven to 180°C
Combine flours & salt in a bowl
Make a well in the centre of the flour mixture and &the eggs, oil & yoghurt
Whisk together until you have a smooth thick batter.
Spoon the batter onto 2 lined baking trays.
Spread out with a pallet knife until about 1mm thick
Bake for 5-7 mins until cooked through.
Remove from the oven and set aside
For the filling:
Heat the oil over a medium heat
Once hot, add the onion and garlic and sauté without colouring, remove from the pan
Increase the heat to medium/hot and add the lamb, & cook, breaking the lumps, until brown.
Add back the onion and garlic, add the cumin and paprika and cook for 2 minutes
Add the tin of tomatoes, and season with salt and pepper, bring to the boil then lower the heat and simmer until the liquid has reduced.
For the tzatziki
Grate the cucumber into a clean tea towel and squeeze out as much of the liquid as possible
In a bowl mix together the yoghurt, garlic, mint, olive oil, lemon rind and juice & cumin
Add the cucumber & mix to combine
To assemble
Cut each of the wraps in two, making them an easier size to handle
Lay ½ the spinach on half the wrap
Add ½ the lamb mixture
Sprinkle with the chopped mint
Crumble over ½ the feta
Fold over the wrap
Repeat with the other ½
Heat a large frying pan or crank up the bbq
Brush a little oil on the wraps
Carefully (so the filling doesn’t escape!) add the wrap and cook until golden brown, flip (carefully!) and cook the other side
Serve with the tzatziki and a salad
