Scottish Venison Gözleme

Preparation

Crispy, golden flatbreads stuffed with a tasty mix of cheese, spinach, and spiced minced Venison Burger.

Prepare the Haydari (yoghurt base):
1. In a bowl, mix the yoghurt with grated or minced garlic, salt, mint, and parsley.
Infuse the butter:
2. Melt the butter in a small pan over low heat then stir in the smoked paprika and let it sizzle for a few seconds.
Combine & garnish:
3. Pour the butter mixture over the yoghurt and mix well. Drizzle with a little extra rapeseed before serving.
Flatbread Dough:
4. In a large bowl, mix flour and salt. Now add the oil and yogurt, knead into a soft, elastic dough (about 5 minutes). Cover and let it rest for 30 minutes.
Prepare the filling:
5. Finely chop and sauté the onion with the minced garlic in a pan, add venison and cook until browned. Stir in cumin, paprika, chilli, salt, and pepper. Cool slightly and mix with the cheese.
Assemble the Gözleme:
6. Divide the dough into 6 balls and roll each into a thin circle. Spread the filling over half the dough, leaving a small border. Fold over and seal the edges by pressing down firmly.
Cook the Gözleme:
7. Heat butter or oil in a frying pan over medium heat. Cook each Gözleme for 2-3 minutes per side until golden brown and crispy.
Serve:
8. Serve hot with a squeeze of lemon and Greek yoghurt on the side.