1. Sprinkle the steak with combined spices; cook on a heated oiled barbecue (or grill or grill pan). Remove from barbecue; cover, stand for 10 minutes, then slice thinly.

2. Meanwhile, combine flour and salt in a bowl. Gradually stir in the water; mix to
a soft dough. Knead dough on a floured surface for about 5 minutes or until smooth and elastic. Return to the bowl; cover.

3. Boil, steam or microwave spinach until wilted; rinse under cold water, drain.
Squeeze out excess water; shred spinach finely. Combine spinach, cheese, juice, garlic and mint in a medium bowl; season to taste.

4. Divide dough in half; roll each piece on a floured surface into a 25cm x 35cm rectangle. Divide cheese mixture, place in centre of each rectangle; top with lamb. Fold top and bottom edges over filling; tuck in ends to seal.

5. Cook gozleme, both sides, on heated oiled barbecue (or grill or grill pan), over a low heat, brushing with the oil until browned and heated through. Stand for 5 minutes.

6. Cut each gozleme into 3 slices; serve with a green salad and lemon wedges, if desired.

Not suitable to freeze or microwave.