Beef, Halloumi and Spinach Gozleme
Photography Josh Griggs.
This easy flatbread dish is always popular with friends. Serve with yoghurt, olives, lemon cheeks, mint, salad leaves and avocado.
Serves: 4
INGREDIENTS
Beef filling
2 tablespoons olive oil
1 onion, grated
2 cloves garlic, crushed
500 grams beef mince
sea salt and ground pepper
2 tablespoons tomato paste
1 tablespoon ras el hanout
100 grams baby spinach, roughly chopped
To assemble
4 large flatbreads, approx 20cm
oil for brushing
2 spring onions, thinly sliced
1 medium tomato, chopped
small handful mint or parsley, roughly chopped
200 grams halloumi or mozzarella cheese, grated
METHOD
Beef filling: Heat the oil in a large sauté pan and, when hot, add the onion, garlic and mince. Season generously with salt and pepper and, keeping the heat high, cook for 8 minutes, breaking up the meat with a wooden spoon so there are no large pieces.
Stir in the tomato paste and the ras el hanout and cook for 2 minutes.
Add the spinach and stir until wilted. Tip into a bowl and cool until warm.
To assemble: Brush one side of each flatbread with oil and place oiled side down on the bench.
Top one half of each flatbread with ¼ each of the following, in this order: beef, spring onions, tomato and herbs then halloumi or mozzarella. Fold over to cover.
Place in an unheated, large sauté pan and turn the heat to medium-low. If your pan is large enough, cook two at a time. Cook for about 3 minutes each side until golden and crisp. Keep warm until all the flatbreads are cooked.
Cut into pieces and accompany with the serving suggestions.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.