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Turkish Gozleme with Lamb 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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/turkish-gozleme-with-lamb-recipe/