why make this recipe
Gozleme is a delicious and versatile dish that brings together different flavors in a simple way. It is a Turkish flatbread stuffed with various fillings, making it a fantastic option for lunch, dinner, or even a quick snack. You can personalize your gozleme with your favorite ingredients, making it perfect for family and friends. Plus, it’s a fun way to enjoy a taste of Turkish cuisine right in your own kitchen!
how to make Gozleme
Ingredients
-
Dough:
- 2.5 cups (375g) flour (plain/all-purpose)
- 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 feta (soft feta)
- 2 cups (200g) shredded mozzarella cheese
-
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 (adjust spiciness to taste)
- 3/4 tsp each salt and pepper
- 1 tbsp water
- 120g / 4 oz Danish feta (optional)
-
For Cooking:
- 1 – 1.5 tbsp olive oil (per gozleme)
- Lemon wedges (optional for serving)
Directions
Pastry
- In a bowl, mix the flour and salt together.
- Add the olive oil and water.
- Knead the mixture until a smooth dough forms.
- Cover the dough and let it rest for about 30 minutes.
Filling
Lamb or Beef Filling:
- In a pan, heat olive oil over medium heat.
- Add garlic and onion, cooking until soft.
- Add minced beef or lamb, cooking until browned.
- Stir in capsicum, spinach, cumin, paprika, cayenne, salt, and pepper. Cook for a few minutes.
- Add water and feta, mixing well. Let the filling cool.
Spinach Feta Filling:
- In a bowl, mix spinach, garlic, eggs, black pepper, feta, and mozzarella until well combined.
Making Gozleme
- Roll out the rested dough on a floured surface into a thin circle.
- Place a generous amount of your chosen filling on one half of the dough.
- Fold the dough over to cover the filling and press the edges to seal.
Cooking
- Heat a non-stick pan over medium heat and add a little olive oil.
- Place the gozleme in the pan and cook for about 3-4 minutes on each side or until golden brown.
- Repeat with the remaining dough and filling.
Serving
Serve your gozleme hot, with lemon wedges on the side for squeezing. They make a delightful treat for sharing or savoring all on your own!
how to store Gozleme
To store leftover gozleme, wrap them in plastic wrap or aluminum foil and keep them in the refrigerator for up to 3 days. You can also freeze them by placing them in an airtight container or freezer bag for up to 2 months. To reheat, simply warm them in a pan until heated throughout.
tips to make Gozleme
- Make sure not to overfill your gozleme as this can cause them to burst while cooking.
- Experiment with different fillings like mushrooms, cheese, or other vegetables according to your taste.
- Ensure your dough is thin but not too fragile so it holds the filling well.
variation
You can switch up your filling based on your preferences. Try adding different vegetables, herbs, or even cooked chicken or fish to create unique flavors.
FAQs
1. Can I make the dough in advance?
Yes, you can prepare the dough a day ahead, wrap it tightly, and refrigerate it. Just let it come to room temperature before rolling it out.
2. Is it possible to make gozleme without meat?
Absolutely! The spinach and feta filling is a delicious vegetarian option. You can also use other veggies or beans for a hearty filling.
3. Can I bake gozleme instead of frying?
Yes! You can place the gozleme on a baking sheet and bake them in the oven at 400°F (200°C) for about 15-20 minutes or until golden brown.
Gozleme
Ingredients
Dough
- 2.5 cups 2.5 cups (375g) flour (plain/all-purpose)
- 1/3 cup 1/3 cup (85ml) extra virgin olive oil
- 3/4 cup 3/4 cup (185ml) water
- 1/2 tsp 1/2 tsp salt
Spinach Feta Filling
- 300 g 300g / 10oz baby spinach
- 2 cloves 2 garlic cloves (minced)
- 2 2 eggs
- 1 tsp 1 tsp black pepper
- 300 g 300g / 10 oz Danish feta (soft feta)
- 200 g 2 cups (200g) shredded mozzarella cheese
Lamb or Beef Filling
- 1 tbsp 1 tbsp olive oil
- 2 cloves 2 garlic cloves (minced)
- 1 1 onion (finely chopped)
- 500 g 500g / 1 lb beef or lamb mince (ground)
- 1 1 capsicum / bell pepper (chopped)
- 90 g 90g / 3 oz baby spinach
- 1.5 tsp 1.5 tsp cumin powder
- 1 tsp 1 tsp paprika
- 1/2 tsp 1/2 tsp cayenne (adjust spiciness to taste)
- 3/4 tsp 3/4 tsp each salt and pepper
- 1 tbsp 1 tbsp water
- 120 g 120g / 4 oz Danish feta (optional)
For Cooking
- 1 - 1.5 tbsp 1 – 1.5 tbsp olive oil (per gozleme)
Instructions
Pastry
- In a bowl, mix the flour and salt together.
- Add the olive oil and water.
- Knead the mixture until a smooth dough forms.
- Cover the dough and let it rest for about 30 minutes.
Lamb or Beef Filling
- In a pan, heat olive oil over medium heat.
- Add garlic and onion, cooking until soft.
- Add minced beef or lamb, cooking until browned.
- Stir in capsicum, spinach, cumin, paprika, cayenne, salt, and pepper. Cook for a few minutes.
- Add water and feta, mixing well. Let the filling cool.
Spinach Feta Filling
- In a bowl, mix spinach, garlic, eggs, black pepper, feta, and mozzarella until well combined.
Making Gozleme
- Roll out the rested dough on a floured surface into a thin circle.
- Place a generous amount of your chosen filling on one half of the dough.
- Fold the dough over to cover the filling and press the edges to seal.
Cooking
- Heat a non-stick pan over medium heat and add a little olive oil.
- Place the gozleme in the pan and cook for about 3-4 minutes on each side or until golden brown.
- Repeat with the remaining dough and filling.
Serving
- Serve your gozleme hot, with lemon wedges on the side for squeezing.