Vegan Gözleme with rice mince filling

Ingredients for 1 servings:

• 15 g rice cake(s)
• 15 g onion(s)
• 25 g tomato paste
• e.g. salt and pepper
• n. B. Water, hot
• e.g. olive oil
• 30 g wholemeal spelt flour
• 30 g spelt flour
• 1 pinch of salt
• 35 ml water, lukewarm
• e.g. olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Break the rice cakes into small pieces and finely dice the onion. Place them in a bowl with the remaining ingredients, such as tomato paste, olive oil, salt, and pepper. Then pour over enough hot water to form a soft, smooth, and homogeneous mixture. Let the rice cake cool. Mix both types of flour and salt and knead into a dough with the lukewarm water. Place the dough in the refrigerator for about 30 minutes to rest. Let the dough sit at room temperature for a short time to warm up before rolling it out. Divide the dough into two portions and roll out into thin circles. Place half of the cooled rice cake on the flatbread and fold it over. Press the edges in with a fork to seal. Heat olive oil in a pan and, using a dough scraper or similar, loosen the gozleme from the work surface and place them in the pan. Fry the gozleme on both sides over medium-high heat for about 10 minutes until crispy. Served with oven-baked vegetables seasoned with coriander, cumin, black cumin, paprika, garlic, salt, and harissa. A bean cream made from giant white beans and a little soy yogurt.