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Gozleme

Gozleme is a delicious Turkish flatbread stuffed with various fillings, perfect for lunch, dinner, or a quick snack.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course, Snack
Cuisine Turkish
Servings 4 servings
Calories 500 kcal

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.

Notes

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.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
Keyword Gozleme, Lamb Filling, Spinach Feta, Stuffed Bread, Turkish Flatbread
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