Turkish lamb gozleme

Combine the flour and salt in a large bowl. Make a well in the centre and stir in the yogurt and water.

Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.

Flour your work surface and knead the dough for about 3 minutes or until smooth and elastic.

Cover with plastic wrap or a clean tea towel and set aside.

On a medium heat, heat the olive oil in a fry pan and then add the chopped onion and garlic. Saute for 3 to 4 minutes until translucent.

Add the lamb to the pan and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned.

Stir in the tomato paste, coriander, paprika, cumin, salt and pepper.

Add the spinach, stir everything together and cook for another 2 minutes. Set aside to cool.

To assemble the gozleme, divide the dough into 4 equal portions. Roll each piece into a rectangle.

Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit.

Add some fresh mint, spring onions, fresh parsley, ¼ of the crumbled feta, and some chopped tomato.

Fold over the edges of the dough to seal. Repeat with remaining dough pieces.

Spray a large pan with cooking spray and heat over medium heat.

Add two gozleme and cook each side for 5 minutes until golden brown and crisp.

Cut each gozleme in half diagonally and serve with lemon wedges, olives and salad.