Pastry – In a bowl combine the yoghurt, self-raising flour and salt, mix well. Knead until a smooth dough is formed. Cover and rest the dough for 20 mins.

Once the dough is rested divide the dough into portions, that will roughly fit the size of your frypan when rolled out. You will need two portion per Gozleme. Leave the dough to rest on a tray covered with damp tea towel until ready to cook.

Filling – Saute the onion and garlic in a frypan with a little olive oil. Add the lamb mince and cook until browned. Add all the remaining ingredients, and cook for another 2 mins or until the mince is no longer wet. Remove from heat until ready to assemble the Gozleme.

Tzatziki Sauce – Grate the cucumber into a bowl and toss with the salt. Tip the cucumber into a fine mesh sieve and drain for ½ hour. Press the remaining water out of the cucumber, and place in a bowl. Mix in the remaining ingredients

To Assemble – On a floured surface roll out the dough portions into circles  2 – 3 mm thick, to roughly fit your frypan.

Lay a dough circle in an oiled frypan, top with kumara slices leaving enough space around the edges to seal the Gozleme. Spread a thin layer of the cooked filling over the kumara, and top with torn spinach, feta and another layer of kumara. Place a second dough circle over the top, sealing the dough edges with the spoon.

Place the frypan on a medium to high heat, and fry the Gozleme until the dough begins to brown. Turn over and cook other side. Repeat until all the dough and filling is used.

Gozleme can also be cooked on the flat griddle of a barbecue.

Divide each Gozleme into wedges and serve immediately with Tzatziki sauce.

Serves 4 – 6