Instructions

• For the dough: in a medium bowl, add the flour and salt. Make a well in the centre and add the water and oil. Mix the ingredients together. Turn the mixture out onto a surface and knead for approximately 3 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature or refrigerate overnight (ensure dough is room temperature prior to rolling).
• Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) with a hotplate and preheat as directed.
  Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) with a full hotplate and preheat as directed. Refer to Step 13 for information on Weber Q settings and set up methods.
  If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 13 for information on Weber Slate Griddle settings.
• For the lamb mince: in a small bowl, combine the cumin, smoked paprika, salt, pepper, and chilli powder.
• Once the barbecue has preheated, add the oil and lamb mince to the hotplate. Sprinkle the garlic and spice mix over the top. Quickly stir, then spread the mixture into a single layer. Cook over direct medium-high heat with the lid closed for 5 to 10 minutes, or until browned and fully cooked, stirring as needed. Once cooked, remove from the barbecue, stir in tomato paste, and set aside.
  Once the barbecue has preheated, add the oil and lamb mince to the hotplate. Sprinkle the garlic and spice mix over the top. Quickly stir, then spread the mixture into a single layer. Cook over direct medium-high heat with the lid closed for 5 to 10 minutes, or until browned and fully cooked, stirring as needed. Once cooked remove from the barbecue, stir in tomato paste, and set aside.
  Once the griddle has preheated, scrape it clean with a scraper. If needed, add a small amount of vegetable oil to the griddle surface and spread it with the back of a spatula. Add the oil and lamb mince to the griddle. Sprinkle the garlic and spice mix over the top. Quickly stir, then spread the mixture into a single layer. Cook for 5 minutes, stirring occasionally, or until browned and fully cooked. Once cooked, remove from the barbecue, stir in tomato paste and set aside.
• For the spinach: add the oil, onion, and salt to the barbecue. Cook for 4 to 6 minutes, stirring occasionally, until the onion is softened and caramelised. Add the spinach and cook for only 2 minutes, stirring once. Once the spinach has wilted, remove it from the barbecue and let it cool completely.
• If desired, turn the barbecue off while you shape the gözleme. Ensure the barbecue is preheated before cooking the assembled gözleme.
• Divide the dough into four equal portions. Roll each portion into an oblong shape. Place each dough base onto individual sheets of baking paper for easy manoeuvring onto the barbecue.
• To fill each gözleme, spread the mince, spinach mixture, chopped tomatoes, crumbled feta, mozzarella, and chopped mint on one half of the oblong, leaving a border free from fillings. Fold the other half of the dough over and press the edges together to seal.
• When you are ready to cook, ensure your hotplate/griddle is clean and preheated.
• Using a basting brush, brush ½ tablespoon of olive oil on top of each gözleme. Place the gözleme onto the hotplate/griddle, oiled side down, and peel away the baking paper. Repeat with the remaining gözleme. Cook over direct medium-high heat for 3 to 4 mins. Brush the tops with oil, flip, and cook for an additional 3 to 4 minutes, or until the dough is cooked and golden.
• While the gözlemes are cooking, place the lemon halves cut side down on the barbecue to grill and caramelise for 2 minutes.
• Serve the gözlemes immediately with the caramelised lemon.
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