Gozleme (Turkish Pancakes)
User Reviews
5
14 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
5 gozleme
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Calories
405 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
Mediterranean, Middle Eastern, Turkish
Gozleme (Turkish Pancakes)
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Gozleme are savory Turkish pancakes made from a soft, slightly sticky yeast dough rolled thin and filled with various mixtures such as spiced mince, cheese-herb blend, or spinach with seasonings. Cooked on a griddle or pan until golden, they result in thin, flaky flatbreads encasing flavorful fillings.
Description
This recipe begins with a yeast dough made from water, sugar, dry yeast, salt, and strong white flour. The dough is kneaded until elastic and allowed to rise, creating a soft base that remains slightly sticky. The fillings include options like seasoned beef or lamb mince with tomato and spices; a cheese blend with feta, grated cheese, parsley, and mint; or a spinach mixture cooked with minced meat, onion, garlic, chili, and spices.
The dough is rolled thin and filled with the prepared fillings before being cooked in a pan or griddle until golden and cooked through. The cooking technique yields a flatbread with a tender but slightly chewy texture and a rich filling. Brushing with butter after cooking adds flavor and moisture.
Gozleme serves well as a snack, street food, or light meal. Preparing fillings in advance streamlines assembly. Resting the dough and rolling with light flour prevents sticking and tearing.
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Ingredients
For the Dough
- 250 ml water tepid
- ½ teaspoon fast action dry yeast (3 grams)
- ½ teaspoon sugar (3 grams)
- 370 g strong white flour
- 1 teaspoon salt
- butter for brushing
For the Mince Filling
- 250 g beef mince or lamb mince
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- ½ tablespoon tomato paste
- 2 medium tomato finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon paprika
- ½ teaspoon chili flakes (adjust to your taste)
- 2 tablespoon parsley (finely chopped)
For the Cheese Filling
- 150 g feta cheese (crumbled)
- 150 g kashar cheese grated, or cheddar cheese
- ⅓ cup parsley chopped
- 1 tablespoon mint or 1 teaspoon dried mint, chopped, fresh
For the Spinach Filling
- 2 tablespoon olive oil
- 150 g lamb mince or beef mince
- 1 medium onion (finely diced)
- 1 clove garlic (finely chopped)
- ½ red chili adjust to your taste, or ¼ teaspoon chili flakes
- 1 teaspoon tomato paste
- ⅓ teaspoon black pepper freshly ground
- ½ teaspoon paprika
- ⅓ teaspoon salt
- 500 g spinach (washed, dried and chopped)
Instructions
Preparing the Dough
- Place the water, sugar, and yeast in a large bowl. and stir. Leave it for 10 minutes until it forms bubbles then add the salt and flour.
- Mix until forming a soft and sticky dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
- Turn the dough on a lightly floured surface and knead it until smooth but slightly sticking to your hands. Add a little bit of extra flour if it's too sticky.
- Cover the dough with a clean kitchen cloth and let it rise in a warm place for about 1 hour or until it has doubled its size. Meanwhile, prepare the filling.
Preparing the Mince Filling
- Put a heavy-based pan on medium heat and brown the mince until it releases its fat.
- Add the olive oil to the pan and saute the onions until soft and translucent.
- Stir in the tomato paste and cook for 30 seconds before adding the chopped tomatoes.
- Cook the tomatoes for a few minutes and then add salt, freshly ground black pepper, paprika, and flaked chili.
- Remove from the heat, sprinkle on the chopped parsley and stir until nicely combined.
- Set aside and let it cool down before using.
Preparing the Spinach Filling
- Heat a large pan or wok on medium heat.
- Brown the mince until it releases its fat. Break the mince down into small pieces with a wooden spoon while cooking.
- Add olive oil if needed and stir in the onions and garlic.
- Cook until translucent then add chili, tomato paste, salt, pepper, and paprika. Saute for another minute.
- Add the spinach and cook for a few minutes or until the water from the spinach evaporates.
- Remove from the heat and let it cool down before using.
Preparing the Cheese Filling
- Place the crumbled feta, grated kashar, or cheddar cheese, parsley, and mint in a bowl and mix well to combine.
Making the Gozleme
- Divide the dough into 5 equal pieces and leave them to rest for another 15 minutes on a lightly floured surface. Sprinkle some flour on top of the dough balls and cover them with a clean kitchen cloth.
- On a lightly floured surface, roll out each of the dough balls with a rolling pin into thin, flat rounds, about 25 cm ( 9") in diameter. Sprinkle a little flour as you roll the dough so that the dough won’t stick.
- Scatter 3 tablespoons of the filling onto one half of the round and fold the other half over the filling and pinch the seams of the gozleme shut.
- Put a heavy-based frying pan or a skillet over medium heat, when hot, place the gozleme carefully on the pan and cook until the skin begins to blister and turn brown in some spots. Flip using tongs and cook for a few more minutes until golden brown.
- Remove on a plate and brush with some soft butter and keep warm with a clean cloth or tin foil while cooking the rest of the gozleme.
- Cut them in halves and serve while they are still warm.
Equipments used:
Notes
- Knead the dough at least five minutes to develop elasticity for easier rolling.
- If dough is too stiff to roll, let it rest 10 minutes before trying again.
- Use light flour dusting during rolling to prevent sticking.
- Fillings can be made up to three days ahead for convenience.
- Assemble and cook gozleme when ready to serve for best freshness.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
62g
(21%)
Protein
19g
(38%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
33mg
(11%)
Sodium
1064mg
(44%)
Potassium
430mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
804IU
(16%)
Vitamin C
14mg
(16%)
Calcium
34mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5gozleme
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 1064mg | 44% |
| Potassium | 430mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 34mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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