First make the dough. Place all the dry ingredients in a bowl making sure that the yeast and the salt don't touch because the salt will kill the yeast. Make a well in the centre and pour in the water. Mix everything together until you get a wet dough (you may need to add a little extra flour to make the dough come togethethen turn out onto a floured surface and knead for 10 minutes. Place into an oiled bowl and leave to prove for 2 hours somewhere warm.

Make the filling for the gozleme. Heat the olive oil in a frying pan over a medium-high heat. Add the lamb mince and fry until brown. Tip the lamb into a bowl and then place the frying pan back on the heat with a little more olive oil. Add the garlic and let it brown for a minute. Add the spices, lemon zest, sultanas, tomato puree and the lamb back to the pan with a tablespoon of water. Tip the lamb mix out onto a tray and spread out to cool. Add the toasted pine nuts and coriander.

While the filling is cooling start the rice. Heat the oil over a medium heat in a large saucepan. Add the pine nuts and toast for a couple of minutes, add the onion and fry until softened. Add the rice and water. Cover the pan and leave for 15 minutes until all the water has been absorbed.

Take the dough from the bowl and place on a floured surface. Cut into Roll out each ball of dough into a large rectangle. To fill, place a quarter of the filling into the bottom half of each rectangle, leaving a few centimetres then fold the top half over and press and fold the edges together so that they're sealed.

When the rice is nearly ready heat a little olive oil in a frying pan and then fry your gozleme for a few minutes on each side until they're golden brown. Put all your salad ingredients in a bowl and mix together. Stir the sultanas into the cooked rice. Serve the hot gozleme with the salad, rice, yoghurt and a drizzle of pomegranate molasses.