Ingredients
For the Dough:
1 ¾ cup cassava flour
½ cup tapioca flour
½ teaspoon Himalayan salt
2 tablespoons olive oil
¼ coconut yoghurt or greek yoghurt (if the mixture is to dry, use more yoghurt)
For the Filling:
250g pulled lamb
1 leek, thinly sliced
1 garlic, crushed
2 tablespoons mint, chopped
1 tablespoon rosemary, chopped
200g baby spinach, shredded
200g goats feta, crumbled
Himalayan salt & pepper, to taste
2 tablespoons olive oil
For the Tzatziki:
3 tablespoons coconut yoghurt or Greek yoghurt
¼ cup cucumber, grated
Mint leaves, finely sliced
Instructions
- For the Dough: Beat yoghurt and salt in a large bowl until combined. Add salt to taste. Combine cassava and tapioca flour and mix well. Gradually add the flour until you have a stiff dough.
- Tip dough onto a lightly floured surface (we used coconut flour) and knead the dough, incorporating any remaining flour until dough is soft and only slightly sticky (if the mixture is to dry add a little more yoghurt or water).
- Transfer to a clean bowl and rest uncovered for 30 mins.
- On a floured surface split the dough into 4 equal sized round pieces, roll each piece of dough into a square shape.
- For the filling: Combine everything into a bowl and mix well.
- Place some of the mixture over half the square of the rolled out dough. Fold dough over and seal edges with a fork. Repeat for all the dough.
- Preheat your grill pan or a large frypan. Brush one side of Gozleme with olive oil and cook until the base is golden. Brush top side with oil and flip to cook.
- For the Tzatziki: Combine all the ingredients in a bowl and mix until combined.
- Delicious served with fresh lemon squeezed over and dunked into the tzatziki!
