We're taking this Turkish streetfood classic home from the market to turn the midweek dinner into something way more exciting. These cheesy, golden parcels of beef and spinach are ready in just 30 minutes, but lean in for the insider intel... for crisp gozleme every time, make sure all the water from the vegetables has evaporated.
Preheat oven to 210°C fan-forced. Peel onion and slice into half-moons. Grate zucchini. Heat ½ the oil in a frypan over high heat. Add onion, zucchini and ¼ teaspoon salt flakes and cook, stirring occasionally, for 5–6 minutes or until onion is caramelised and zucchini is soft. While onion and zucchini are cooking, continue with step 2.
Add mince and ⅛ teaspoon salt flakes to pan and cook, breaking up with a wooden spoon, for 7–8 minutes or until mince starts to caramelise.
Peel and crush garlic. Add smoky cumin and coriander blend, garlic and spinach to mince and season with salt and pepper. Cook, stirring continuously, for 2–3 minutes or until vegetables have wilted and all liquid has evaporated from pan. Remove from the heat.
Brush one side of souvlaki breads with 1 teaspoon oil and flip onto a lined baking tray. Sprinkle half of each bread with some mozzarella. Divide mince mixture between breads and sprinkle with remaining mozzarella. Fold to enclose filling and bake for 12–15 minutes or until bread is crisp and golden and cheese has melted. While gozleme are cooking, continue with step 5.
Place currants, sumac, red wine vinegar, remaining olive oil and a pinch of salt and pepper in a bowl and mix to combine. Add salad leaves and toss to combine.
Cut gozleme and lemon into wedges. Serve with salad and lemon wedges.