Turkish Gozleme with Minced Lamb Recipe

Introduction

Gozleme is a traditional Turkish flatbread filled with a delicious mixture of seasoned minced lamb and fresh herbs. This recipe brings together tender lamb, vibrant greens, and tangy feta wrapped in soft, handmade dough for a satisfying meal that’s perfect for any occasion.

Ingredients

• 2¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup plain Greek yogurt
• ½ cup water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ pound ground lamb
• 1 tablespoon tomato paste
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 teaspoons ground cumin
• ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 6 ounces frozen spinach, thawed and chopped
• ½ cup fresh mint, chopped
• 2 green onions, chopped
• ½ cup fresh parsley, chopped
• ½ cup feta cheese, crumbled
• 1 medium tomato, chopped
• Lemon wedges and olives, for serving

Instructions

1. Step 1: In a large bowl, combine the flour and ½ teaspoon salt. Make a well in the center and stir in the Greek yogurt and water. Mix with a spoon until the dough comes together. If too dry, add extra water one tablespoon at a time.
2. Step 2: Flour your work surface and knead the dough for about 3 minutes until smooth and elastic. Cover with plastic wrap or a clean towel and set aside.
3. Step 3: Heat olive oil in a medium skillet over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until soft and translucent.
4. Step 4: Add ground lamb to the skillet, breaking it up with a wooden spoon. Cook 4-5 minutes until browned. Stir in tomato paste, coriander, smoked paprika, cumin, salt, and pepper. Add chopped spinach and cook for another 2 minutes. Remove from heat and let cool slightly.
5. Step 5: Divide the dough into 4 equal portions. Roll each piece into a 12×10 inch rectangle.
6. Step 6: Spoon about 3 tablespoons of the lamb mixture onto the center of each rectangle. Top with fresh mint, green onions, parsley, feta, and chopped tomato. Fold the edges over to seal the filling inside.
7. Step 7: Spray a large skillet with cooking spray and heat over medium heat. Cook 1 or 2 gozleme at a time for 3-4 minutes per side until golden brown and crisp. Add more cooking spray as needed.
8. Step 8: Cut each gozleme diagonally in half. Serve warm with lemon wedges and olives.

Tips & Variations

• For a vegetarian version, replace the lamb with cooked mushrooms or a blend of spinach and feta only.
• Use a cast iron skillet for a nicely crisped crust.
• If dough feels too sticky, sprinkle a little more flour while rolling it out.
• Add a pinch of chili flakes to the filling for a spicy kick.

Storage

Store leftover gozleme in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through and crispy on the outside. Avoid microwaving to keep the dough from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it, wrapped tightly, for up to 24 hours before using. Bring it to room temperature before rolling out.

What can I serve with gozleme?

Gozleme pairs well with fresh lemon wedges, olives, a simple yogurt dip, or a crisp salad for a complete meal.

Turkish Gozleme with Minced Lamb Recipe

Print Recipe

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4.6 from 88 reviews

Traditional Turkish Gozleme filled with a flavorful mixture of spiced minced lamb, spinach, fresh herbs, and feta cheese, wrapped in a soft homemade dough and pan-cooked until golden and crispy. This savory stuffed flatbread makes a delicious and hearty meal or snack.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 gozleme (serves 4) 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Dough

• 2¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup plain Greek yogurt
• ½ cup water

Filling

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ pound ground lamb
• 1 tablespoon tomato paste
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 teaspoons ground cumin
• ½ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
• 6 ounces frozen spinach, thawed and chopped
• ½ cup fresh mint, chopped
• 2 green onions, chopped
• ½ cup fresh parsley, chopped
• ½ cup feta cheese, crumbled
• 1 medium tomato, chopped

To Serve

• Lemon wedges
• Olives

Instructions

1. Make the dough: In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the Greek yogurt and water. Stir together with a spoon until a rough dough forms. If the dough feels too dry, add water one tablespoon at a time until you achieve a soft, workable consistency.
2. Knead the dough: Flour your work surface and knead the dough for about 3 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap or a clean kitchen towel and set aside to rest while you prepare the filling.
3. Prepare the filling: Heat olive oil in a medium skillet over medium heat. Add the chopped onion and garlic and sauté for 3 to 4 minutes until the onion is soft and translucent.
4. Cook the lamb: Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for 4 to 5 minutes until browned and no longer pink. Stir in the tomato paste, ground coriander, smoked paprika, ground cumin, salt, and pepper. Add the chopped spinach and mix well. Cook together for another 2 minutes. Remove from heat and allow the filling to cool slightly.
5. Shape the dough: Divide the rested dough into 4 equal portions. Roll each portion out on a lightly floured surface into rectangles approximately 12 by 10 inches in size.
6. Add the filling: Spoon about 3 tablespoons of the cooled lamb mixture onto the center of each dough rectangle and spread it slightly. Top with fresh mint, green onions, parsley, a quarter of the crumbled feta cheese, and some chopped tomato. Fold the edges of the dough over the filling to seal and create a flat, sealed parcel.
7. Cook the gozleme: Spray a large skillet with cooking spray and heat it over medium heat. Depending on skillet size, place one or two gozleme into the pan. Cook each side for 3 to 4 minutes or until the dough is golden brown and crisp. Spray more cooking spray as needed between batches.
8. Serve: Cut each gozleme diagonally in half and serve warm with lemon wedges and olives on the side for a bright, tangy accompaniment.

Notes

• You can substitute ground beef or turkey for the lamb if preferred.
• Using fresh spinach instead of frozen will work; just sauté it briefly to remove excess moisture.
• If you prefer a crispier crust, cook the gozleme a bit longer on lower heat to avoid burning.
• This dough can be made ahead and refrigerated for up to a day before using.
• Gozleme can be kept warm in a low oven while you finish cooking the rest.

Keywords: Gozleme, Turkish flatbread, minced lamb, stuffed flatbread, homemade dough, savory pastry, Mediterranean