Turkish Gozleme with Lamb Recipe

Introduction

Turkish Gozleme with lamb is a savory, stuffed flatbread perfect for a flavorful meal or snack. Crispy on the outside and packed with spiced lamb and fresh herbs inside, it’s a delicious taste of Turkish cuisine you can make at home.

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, to serve

Instructions

1. Step 1: In a large bowl, combine the flour and salt. Make a well in the center and stir in the yogurt and water. Mix with a spoon until well combined. If the dough feels too dry, add a tablespoon of water at a time until it comes together.
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 to rest.
3. Step 3: Heat olive oil in a medium skillet over medium heat. Add chopped onion and garlic and sauté for 3 to 4 minutes until soft and translucent.
4. Step 4: Add ground lamb, breaking it up with a wooden spoon. Cook for 4 to 5 minutes until browned. Stir in tomato paste, coriander, smoked paprika, cumin, salt, and pepper.
5. Step 5: Add the chopped spinach to the lamb mixture, stir to combine, and cook for 2 more minutes. Remove from heat and let cool slightly.
6. Step 6: Divide the dough into 4 equal portions. Roll each into a 12 by 10-inch rectangle.
7. Step 7: Spoon about 3 tablespoons of the lamb mixture onto the center of each dough piece. Top with fresh mint, green onions, parsley, feta cheese, and chopped tomato. Fold edges over to seal.
8. Step 8: Spray a large skillet with cooking spray and heat over medium. Cook 1 or 2 gozleme at a time for 3 to 4 minutes on each side, until golden brown and crisp. Add more cooking spray as needed.
9. Step 9: Cut each gozleme in half diagonally and serve warm with lemon wedges and olives.

Tips & Variations

• Letting the dough rest for 10 minutes makes it easier to roll out.
• If your lamb is fatty, drain excess grease to prevent soggy dough.
• Squeeze frozen spinach thoroughly to remove all moisture for best texture.
• For a vegetarian option, swap lamb for sautéed mushrooms or roasted eggplant.
• Use a cast iron or large nonstick skillet for great browning and crunch. Cook in batches to avoid overcrowding.

Storage

Store leftover gozleme wrapped in foil or airtight containers in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep the bread crispy, or warm in the oven at 350°F (175°C) for 10 minutes.

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 a day in advance. Wrap it tightly and refrigerate. Bring it to room temperature before rolling out.

What can I serve with gozleme?

Lemon wedges and olives make classic accompaniments. A simple salad or yogurt dip also pairs well.

Turkish Gozleme with Lamb Recipe

Print Recipe

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4.6 from 101 reviews

This Turkish Gozleme with Lamb recipe features a delicious flatbread stuffed with a savory mixture of ground lamb, spinach, fresh herbs, and feta cheese. The dough is homemade with all-purpose flour, Greek yogurt, and water, rolled thin and cooked on a skillet until golden and crisp. Served with lemon wedges and olives, this dish offers a perfect balance of rich, aromatic filling and crispy bread, ideal for a hearty lunch or dinner with a Middle Eastern twist.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• 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
• Lemon wedges and olives, to serve

Instructions

1. Make the Dough: Combine the flour and salt in a large bowl. Make a well in the center and stir in the Greek yogurt and water. Mix well with a spoon until combined. If the dough feels too dry, add water a tablespoon at a time until a smooth dough forms.
2. Knead the Dough: Flour your work surface and knead the dough for about 3 minutes until it becomes smooth and elastic. Cover it with plastic wrap or a clean towel and set aside to rest for 10 minutes, which helps make rolling easier.
3. Prepare the Filling: Heat olive oil in a medium skillet over medium heat. Add chopped onion and minced garlic and sauté for 3-4 minutes until the onion is soft and translucent.
4. Cook Lamb Mixture: Add ground lamb to the skillet, breaking it up with a wooden spoon. Cook for 4-5 minutes until browned. Stir in tomato paste, coriander, smoked paprika, cumin, salt, and pepper. Add the thawed chopped spinach and cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
5. Roll the Dough: Divide the dough into 4 equal portions. Roll each portion into a rectangle approximately 12 by 10 inches.
6. Assemble Gozleme: Spoon about 3 tablespoons of the lamb filling onto the center of each dough rectangle. Spread it slightly. Add some fresh chopped mint, green onions, fresh parsley, one quarter of the crumbled feta cheese, and chopped tomato on top. Fold the edges of the dough over the filling, sealing it completely.
7. Cook Gozleme: Spray a large skillet (preferably cast iron or nonstick) with cooking spray and heat over medium heat. Add 1 or 2 gozleme depending on skillet size. Cook each side for 3-4 minutes until golden brown and crisp, spraying more cooking spray as needed between batches.
8. Serve: Cut each gozleme diagonally in half. Serve warm with lemon wedges and olives on the side for squeezing and extra flavor.

Notes

• Dough Tip: Letting the dough rest for 10 minutes makes it easier to roll out even though it does not require rising.
• Lamb Tip: If using fatty lamb, drain excess grease to prevent soggy dough.
• Spinach Tip: Squeeze frozen spinach dry thoroughly to avoid excess moisture in the filling.
• Make It Veggie: Substitute lamb with sautéed mushrooms or roasted eggplant for a vegetarian option still delicious with herbs and feta.
• Pan Size: Use a large nonstick or cast iron skillet to achieve best browning and crispness; cook in batches if necessary to avoid overcrowding.

Keywords: Turkish Gozleme, lamb gozleme, stuffed flatbread, Turkish flatbread, lamb recipe, spinach and lamb, Turkish cuisine, savory flatbread