cheat’s spicy beef, zucchini and havarti gozleme
- 1 tablespoon extra virgin olive oil
- 800g beef mince
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons ras el hanout+
- ½ teaspoon dried chilli flakes
- sea salt and cracked black pepper
- 4 large flatbreads+
- ¼ cup (40g) toasted pine nuts, chopped,
plus extra to serve
- 2 zucchini (courgettes), grated
- 2 cups (200g) grated havarti cheese
- 1 long green chilli, thinly sliced
- micro (baby) basil leaves and lemon wedges, to serve
- Heat the oil in a large non-stick frying pan over high heat. Add the beef, onion, garlic, ras el hanout, dried chilli, salt and pepper and cook for 6 minutes, breaking up any lumps with a wooden spoon.
- Divide the beef between each flatbread, placing in the middle and leaving a 10cm border. Sprinkle with the pine nuts, zucchini and cheese and fold over the edges to enclose.
- Wipe out the pan with paper towel and place over medium heat. Cook each gozleme, one at a time, for 3 minutes each side or until golden and the cheese has melted.
- Cut into pieces and sprinkle with the fresh chilli, extra pine nuts, pepper and basil. Serve with lemon wedges. Serves 4.
+ You can use any flatbread – we like to use store-bought roti.
+ ras el hanout is a North African spice mix available from most supermarkets.
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