Spiced Lamb And Feta Gozleme

Ingredients
For the Gozleme dough:

• 7gm sachet fast-action dried yeast
• 1 tsp golden caster sugar
• 250 gm plain flour
• 2 tsp olive oil

For filling:

• 1 tsp coriander pd
• 500 gm lamb mince
• 2 tsp ginger garlic
• 2 cloves
• 1 tsp cinnamon
• 1 tsp red chilli
• 2 tsp cumin
• 50 gm raisins
• 2 tsp lemon juice
• 50 gm toast pine nuts
• 100 feta cheese
• 2 onion sliced

For the sauce

• 8 tsp tomato ketchup
• 2 tsp pomegranate molasses
• 1 tsp finely chopped red onion

Method
                        For the flour with 1/2 tsp salt in a big bowl. Make a well in center,pour the yeast mixture and olive oil,and mix to a dough.Knead for 10 min then put the dough in lightly oiled bowl and corner with oiled cling film.Leave somewhere quite warm until doubled in size. Meantime make filling .Heat  the oil in a frying pan add the mince and fry,breaking up lumps as you go, until well browned.Stir in the garlic,spices and rinses and fry for few more min then turn of the heat and stir in lemon zest spring onions pine nuts and seasoning.Set aside to cool.
             Divide the dough into 4. Working a piece at a time, roll out on a lightly floured surface to 25by30cm, with out the dough splitting. With a long edge of the pastry laying in front of you, spoon 1/4 of the mince on the bottom half--leaving a 2 cm border all round. Crumble over 1/4 of feta.Fold the other half of the dough over the filling,folding in and pinching the edges to seal.
Heat a large frying pan over a high heat and brush the goleme all over with oil.Cook in batches for 3-5min on each side,or until golden and heated through.Quickly mix the tomato ketchup,pomegranate and onion, serve with the hot,crispy gozleme.