Beef, Halloumi and Spinach Gozleme

Beef filling: Heat the oil in a large sauté pan and, when hot, add the onion, garlic and mince. Season generously with salt and pepper and, keeping the heat high, cook for 8 minutes, breaking up the meat with a wooden spoon so there are no large pieces.

Stir in the tomato paste and the ras el hanout and cook for 2 minutes.

Add the spinach and stir until wilted. Tip into a bowl and cool until warm.

To assemble: Brush one side of each flatbread with oil and place oiled side down on the bench.

Top one half of each flatbread with ¼ each of the following, in this order: beef, spring onions, tomato and herbs then halloumi or mozzarella. Fold over to cover.

Place in an unheated, large sauté pan and turn the heat to medium-low. If your pan is large enough, cook two at a time. Cook for about 3 minutes each side until golden and crisp. Keep warm until all the flatbreads are cooked.

Cut into pieces and accompany with the serving suggestions.