Mini Goat Gozlemes

Episode: Delish Food Bowl Special
Title: Mini Goat Gozlemes
Broadcast: December 2nd 2017
Presenter: Russell Blaikie

It’s not just the ocean that’s wild in this part of the world, the Gascoyne also produces some of the best wild goat. Today Russ puts the goat into some mini goat goslemes.

To braise the goat:
Rub bone-in Goat shoulder (about 1.5 kilos) with a tablespoon baharat, a clove of garlic, the zest of 1 lemon, olive oil and sea salt. Brown in a large frypan then place onto oven tray, cover with foil and roast at 150C for 2 hours, until meat falls off the bone. Strip meat from bone when still warm and refrigerate.

Braised Goat Filling Ingredients:

  • 500 grams slow braised Meedo Station goat shoulder, chilled
  • 1/4 cup flat leaf parsley, chopped
  • 2 tablespoons pine nuts, lightly roasted
  • 1 cup silverbeet leaves, washed, de-stemmed and coarsely chopped
  • 2 tablespoons mint, chopped
  • 4 spring onions, chopped
  • 4 tablespoons feta cheese, crumbled


  • Mix all filling ingredients together and refrigerate.

Yoghurt sauce Ingredients:

  • 500 grams Natural yoghurt
  • 1 teaspooon Sumac
  • 2 tablespoons Parsley, chopped
  • 2 tablespoons Coriander, chopped
  • 1 clove crushed Garlic
  • 1 tablespoon Tahini
  • 1 Lemon, juice and finely grated zest
  • Sea salt


  • Mix all ingredients together well, reserve in refrigerator

The Gozlemes Ingredients:

  • 3 cups plain flour
  • 8g / 1 sachet instant dried yeast
  • Pinch of salt
  • 3 tbsp. olive oil
  • 2 tbsp. greek yoghurt (preferably whole milk)
  • About 260 ml 1⅕ cups water


  • Combine about 150 ml warm water, yeast and salt in a small bowl, stir and cover. Stand in a warm place for 5 minutes or until bubbles form on the surface.
  • Sift the flour into a large bowl. Make a well in the middle and pour in the yeast mixture, olive oil, yoghurt and the remaining water. Using your hand, draw in the flour from the sides and work the mixture into a dough. Knead thoroughly to form a soft dough. Divide the dough into 8 pieces, knead them and roll into balls. Place the balls on a floured surface, cover with a damp cloth and leave them to rest for 30 minutes, or until the dough doubles in size.
  • On a lightly floured surface, roll out each of the balls of the dough with a rolling pin into thin, flat rounds or rectangles about 40cm diameter. Sprinkle a little flour as you roll the dough so that the dough won’t stick.
  • Fold the left and right sides of the dough in a way for the edges to meet in the middle. Spread about 2 1/2 - 3 tablespoons filling into the middle part of this flat sheet. Then fold the top and bottom edges over the filling, making sure all the filling is safely covered. Press edges together well to seal. Repeat the same procedure for the rest of the dough balls.
  • Heat a barbecue hotplate or a non-stick pan, and brush one side of the gozleme with a little olive oil and place on the pan to cook for about 2-3 minutes, or until golden brown. Brush the uncooked side with a little olive oil and then flip it over. Cook for another 2-3 minutes, until golden brown.
  • Brush both cooked sides of gozleme with a little olive oil, this will keep the gozleme moist. Cook the rest of the gozlemes the same way.

This episode of Delish was presented to you by The Gascoyne Food Council