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homemade Turkish Gozleme with Lamb photo
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Turkish Gozleme with Lamb

A savory Turkish flatbread stuffed with spiced ground lamb, spinach, herbs and feta for a crisp, handheld meal.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/2 pound ground lamb
  • 1 tablespoon tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt or to taste (for filling)
  • 1/4 teaspoon black pepper or to taste
  • 6 ounces spinach frozen, thawed and squeezed dry, chopped
  • 1/2 cup fresh mint chopped
  • 2 green onions chopped
  • 1/2 cup fresh parsley chopped
  • 1/2 cup feta cheese crumbled
  • 1 medium tomato chopped
  • lemon wedges and olives for serving

Instructions

  • In a large bowl, combine the all-purpose flour and 1/2 teaspoon salt. Make a well in the center and stir in the Greek yogurt and 1/2 cup water until a rough dough forms; add more water, 1 tablespoon at a time, only if needed.
  • Turn the dough onto a lightly floured surface and knead about 3 minutes until smooth and elastic. Cover with plastic wrap or a clean towel and let rest for 10 minutes.
  • Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and minced garlic and sauté 3–4 minutes until softened.
  • Add the ground lamb to the skillet, breaking it up with a spoon, and cook 4–5 minutes until browned. Stir in the tomato paste, ground coriander, smoked paprika, ground cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Add the thawed, squeezed-dry chopped spinach to the meat mixture, stir and cook another 1–2 minutes. Remove from heat and let the filling cool slightly.
  • Divide the rested dough into 4 equal portions. On a floured surface roll each piece into a rectangle about 12 by 10 inches.
  • Spoon about 3 tablespoons of the lamb and spinach filling into the center of each dough rectangle. Top each with chopped mint, chopped green onions, chopped parsley, 1/4 cup crumbled feta (each), and some chopped tomato.
  • Fold the dough edges over the filling to seal, forming a flat parcel. Repeat with remaining pieces.
  • Heat a 12-inch cast iron (or large nonstick) skillet over medium and lightly spray or oil. Cook 1–2 gozleme at a time (depending on pan size) for 3–4 minutes per side until golden brown and crisp, adding more spray as needed.
  • Cut each gozleme in half diagonally and serve warm with lemon wedges and olives.

Equipment

  • Large Bowl
  • Rolling Pin
  • Work surface
  • 12-inch cast iron skillet
  • medium skillet
  • spatula or tongs
  • plastic wrap or clean towel

Notes

  • Let the dough rest 10 minutes to make it easier to roll.
  • Drain excess fat from fatty lamb to prevent soggy filling.
  • Squeeze frozen spinach very dry before using.
  • For a vegetarian version, substitute mushrooms or roasted eggplant for the lamb.
  • Use a large nonstick or cast iron skillet and cook in batches to avoid overcrowding.
  • Originally shared in 2015 and updated with new photos and video.