Description
Gozleme is a traditional Turkish flatbread stuffed with flavorful fillings such as spiced lamb or beef, and a spinach and feta combination. This recipe includes a homemade dough that is rolled thin, filled generously, and cooked on a skillet until golden and crispy. Perfect for a savory snack or meal, served with lemon wedges for an added zest.
Ingredients
Scale
Dough
- 2.5 cups (375g) plain/all purpose flour (gluten-free option noted)
- 1/3 cup (85ml) extra virgin olive oil
- 3/4 cup (185ml) water
- 1/2 tsp salt
Spinach & Feta Filling
- 300g / 10oz baby spinach
- 2 garlic cloves, minced
- 2 eggs
- 1 tsp black pepper
- 300g / 10 oz Danish soft feta cheese
- 2 cups (200g) shredded mozzarella cheese (optional)
Lamb or Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 500g / 1 lb beef or lamb mince (ground)
- 1 capsicum / bell pepper, chopped
- 90g / 3 oz baby spinach
- 1.5 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 3/4 tsp salt
- 3/4 tsp black pepper
- 1 tbsp water
- 120g / 4 oz Danish soft feta cheese
For Cooking and Serving
- 1 to 1.5 tbsp olive oil per gozleme for frying
- Lemon wedges (optional)
Instructions
- Make the dough: Fit a stand mixer with a dough hook. Combine the flour, olive oil, salt, and water in the mixer bowl. Mix on medium-high speed for about 2.5 minutes until the dough forms a smooth, pliable ball that is not sticky.
- Rest the dough: Cover the dough with a clean towel or plastic wrap and let it rest for 20 minutes to relax the gluten, making it easier to roll out.
- Divide and roll out dough: Lightly flour a work surface and cut the dough into 4 equal pieces. Roll each piece into a rectangle approximately 35cm by 20cm (14″ x 8″).
- Prepare the fillings – Lamb or Beef: Heat 1 tbsp olive oil in a large skillet over high heat. Add minced garlic and chopped onion and cook for 1 minute until fragrant. Add the chopped capsicum and cook for another 2 minutes. Add the minced beef or lamb and cook until browned, breaking it up as it cooks. Stir in cumin, paprika, cayenne, salt, pepper, and water and cook for another 2 minutes. Add 90g baby spinach and stir until wilted. Remove from heat and allow filling to cool.
- Prepare the fillings – Spinach & Feta: In a mixing bowl, place 300g baby spinach, minced garlic, eggs, and black pepper. Use your hands to scrunch and squeeze the mixture until the spinach reduces in volume and becomes soft and floppy. Stir in 300g Danish soft feta cheese.
- Assemble the gozleme: Spread your choice of filling on half of each rolled-out dough, pushing the filling towards the edges. For the meat filling, sprinkle crumbled feta (120g) on top. For the spinach feta filling, sprinkle shredded mozzarella cheese on top if desired. Fold the other half of the pastry over the filling and press the edges firmly to seal, pushing out any trapped air. Use water if needed to help seal the edges.
- Prepare for cooking: Lightly flour a round pizza paddle or similar flat surface and slide each prepared gozleme onto it to transfer them easily to the pan.
- Cook the gozleme: Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. One or two pans may be used to cook simultaneously. Slide a gozleme into the hot skillet and press it down lightly with a spatula to ensure even contact, including the edges. Cook until the underside turns deep golden and crispy, about 3 minutes. Flip and cook the other side similarly until golden and crispy.
- Serve: Transfer the cooked gozleme to a cutting board. Cut into 6 or 8 pieces and serve immediately with lemon wedges if desired.
Notes
- Note 2: Danish soft feta is preferred for its creamy texture, but any soft feta cheese can be used.
- Note 3: Mozzarella cheese is optional in the spinach feta filling but adds a nice melty texture.
- Note 4: For a gluten-free version, use gluten-free all-purpose flour.
- Pressing down on the gozleme while cooking helps achieve an even, crispy texture.
- Adjust cayenne pepper in the meat filling to control spiciness according to preference.
- Resting the dough is essential for easier rolling and a tender pastry.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Turkish
Keywords: Gozleme, Turkish flatbread, stuffed flatbread, spinach and feta gozleme, lamb gozleme, beef gozleme, savory pastry
