If there is one thing you do this weekend PLEASE give this a go. Every household larder needs our Garlic2 in it. Drag the kids, the room mates, the fur babies and anyone else who can help roll dough, in to the kitchen and put your spin on this cracking dish created and cooked by Dane Cowan. That's right! Our very own Thong Flippin Foodie.



·       280g plain flour + more for dusting

·       Pinch salt

·       1/2 cup Greek yoghurt

·       1/2 cup water


·       300g pulled lamb shoulder

·       Olive oil 

·       1 x onion, chopped 

·       1 x garlic clove, chopped

·       1 tbs tomato paste

·       1 tbs Lane’s Garlic2 

·       1 tsp smoked paprika

·       2 tsp cumin

·       Salt

·       Pepper

·       200g frozen spinach, thawed and drained

·       1/2 bunch mint, chopped

·       1/2 bunch parsley, chopped

·       3 x spring onion, green part only, sliced

·       2 x small ripe tomato, diced 

·       100g feta



Combine flour and salt. Mix together well. Add yoghurt and water. Mix well. Place dough on a floured work surface and knead for about 5 minutes, until smooth. Wrap in plastic wrap and set aside. 

In a large skillet, heat a lug of olive oil over a medium heat. Add onion and garlic. Cook for around 5 minutes, until soft. Add lamb and mix well. Add spices, tomato paste, a pinch of salt, around 5 turns of the pepper mill and stir together well. Add spinach and combine. Set aside. Combine mint, parsley and spring onion in a small bowl. 

Unwrap dough and cut into 4 pieces. On floured work surface, roll dough into a rectangle, around 30cm x 20-25cm. Place 1/4 of lamb mixture in middle of dough and spread out, leaving room around the outside for folding. Top with mint, parsley and spring onion, diced tomato and crumble over 1/4 of the feta. Fold edges over to seal and form a parcel. 

Heat a medium skillet, preferably cast iron, over a medium heat. Brush outside of gozleme with olive oil and grill each side of the gozleme for around 5 minutes, until nicely browned and inside heated through. Cut in half and serve. 


Recipe and Photo: Dane Cowan