NZ Mini Turkish Lamb Gozlemes

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the lamb mince and cook, breaking up with a wooden spoon, until just browned, 3-4 minutes.

Add the garlic, chermoula and spice blend. Cook until fragrant, 1 minute. Add the baby spinach leaves and cook until wilted, 1 minute. Remove from the heat and stir through the chopped mint and a generous squeeze of lemon juice. Season to taste with salt and pepper. TIP: Add a splash of water if the filling is a little dry.

Lay 1/2 the mini flour tortillas (see ingredients list) on a oven tray lined with baking paper. Divide the mince mixture between the tortillas and evenly crumble over the fetta. Top with the remaining tortillas. Press down on the tortillas firmly. Brush or spray the tortillas with olive oil and season with salt and pepper. Bake the gozlemes until the tortillas are golden, 5-8 minutes.

While the gozlemes are baking, cut the tomato and cucumber into 1cm pieces. Transfer to a medium bowl with a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss to combine.