Gozleme!!
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Resting
20 mins
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Total Time
50 mins
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Servings
4
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Calories
845 kcal
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Course
Main Course, Appetizer
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Cuisine
Turkish
Gozleme!!
Description
This recipe for Gozleme presents the method to create a traditional Turkish stuffed flatbread with two filling options: a vegetarian spinach and feta mixture or a spiced lamb or beef filling. The dough is prepared from flour, olive oil, water, and salt, mixed to a smooth, pliable ball that rests briefly before being rolled out. The filling choices incorporate fresh spinach, garlic, eggs, feta, and mozzarella cheese for the vegetarian version, while the meat version uses ground lamb or beef with aromatic spices such as cumin, paprika, cayenne, and plenty of garlic and onions.
Cooking involves pan-frying the filled dough sheets with olive oil, creating a crispy, golden crust on the outside while the fillings cook through and meld inside. The inclusion of soft Danish feta and shredded mozzarella adds creaminess and richness to the filling. The layering of spices in the meat filling results in a deeply flavored filling balanced by leafy spinach. The dough handles well both by machine or hand kneading and can be adapted for gluten-free flour.
Gozleme is best served hot and freshly cooked for a crisp texture. Lemon wedges can be squeezed over the cooked flatbread to provide a lively contrast to the rich fillings and olive oil. The recipe yields enough filling for multiple gozleme and can be adjusted for filling combinations and quantities to suit serving needs.
This recipe offers practical tips on dough consistency, cooking temperature to avoid soggy bottoms, and options for storage and reheating leftovers. Dough can be refrigerated and cooked gozleme can be reheated by pan frying or in the oven to maintain crispness. The recipe also notes the benefits of using olive oil in the dough for flavor and texture.
Ingredients
Gozleme pastry:
- 2.5 cups (375g) flour , plain/all purpose (GF Note 4)
- 1/3 cup (85ml) extra virgin olive oil
- 3/4 cup (185ml) water
- 1/2 tsp salt
Choose ONE Filling (Note 1)
Spinach & Feta:
- 300g / 10oz baby spinach
- 2 garlic minced, cloves
- 2 egg
- 1 tsp black pepper
- 300g / 10 oz feta cheese soft feta, Note 2, Danish
- 2 cups (200g) mozzarella cheese Note 3, shredded
Spiced Lamb or Beef:
- 1 tbsp olive oil
- 2 garlic minced, cloves
- 1 onion , finely chopped
- 500g / 1 lb beef mince ground, or lamb mince
- 1 bell pepper chopped, or capsicum
- 90g / 3 oz baby spinach
- 1.5 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper adjust spiciness to taste
- 3/4 tsp salt
- 3/4 tsp black pepper
- 1 tbsp water
- 120g / 4 oz feta cheese Note 2, Danish
Cooking / Serving:
- 1 - 1.5 tbsp olive oil , per gozleme
- lemon optional, wedges
Instructions
Pastry:
- Fit stand mixer with dough hook. Combine flour, oil, salt and water in the stand mixer bowl. Mix for 2.5 minutes on medium high speed 7 until smooth (see video for before & after). (Note 4) Dough should be a pliable, smooth ball, not sticky.
- Cover and rest for 20 minutes.
- Sprinkle work surface with flour. Cut dough into 4 pieces.
- Roll out into 35cm/14" x 20cm/8" rectangle.
Filling:
- Make EITHER the lamb / beef Filling, or Spinach & Feta (or make 1/2 batch of both!).
Lamb or Beef Filling:
- Heat oil in large skillet over high heat.
- Cook garlic and onion for 1 minute. Add capsicum, cook for 2 minutes.
- Add beef and cook until it changes from pink to brown, breaking it up as you go.
- Add cumin, paprika, cayenne (if using), salt, pepper and water. Cook for 2 minutes.
- Add spinach, stir until wilted.
- Cool before using.
Spinach Feta Filling:
- Place spinach, garlic, egg and pepper in a bowl. Scrunch with hands to reduce volume and make spinach "floppy".
- Add feta and stir through.
Making Gozleme:
- Spread Filling on half the pastry, pushing to the edge. Sprinkle Lamb/Beef Filling with crumbled feta. Sprinkle Spinach Feta with mozzarella cheese, if using.
- Fold other side of pastry over to cover Filling. Press down edges, pressing out excess air pockets trapped inside as you go. Use water if needed to seal well.
- Sprinkle flour on a round pizza paddle (or similar). Slide gozleme onto paddle.
Cooking:
- Heat 1.5 tbsp oil in a large skillet over medium high heat. (I usually get 2 pans going)
- Slide gozleme into skillet. Cook, lightly pressing down (including edges), until deep golden and crispy - about 3 minutes. Flip and cook, pressing down lightly, until crispy.
Serving:
- Transfer to cutting board. Cut into 6 or 8 pieces.
- Serve immediately with lemon wedges, if desired.
Notes
- Select either Spinach & Feta or Spiced Lamb/Beef as filling; or make half portions of each to vary.
- Danish soft feta provides a creamier texture but regular feta also works well.
- Adjust dough consistency with flour or water to achieve a smooth, pliable ball.
- Cook filled gozleme hot and fresh for best crispy texture; keep warm on an oven rack to avoid sogginess.
- Leftover cooked gozleme can be refrigerated or frozen and reheated by pan frying or oven baking to restore crispness.
- Dough can be stored refrigerated for up to 3-4 days before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 845 kcal
% Daily Value*
| Calories | 845cal | 42% |
| Carbohydrates | 67g | 22% |
| Protein | 36g | 72% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 192mg | 64% |
| Sodium | 1573mg | 66% |
| Potassium | 621mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7845IU | 157% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 754mg | 75% |
| Iron | 6.9mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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