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Gozleme (Turkish Pancakes)
5 from 14 votes

Gozleme (Turkish Pancakes)

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 5 gozleme
Calories: 405 kcal
Course: Side Dish, Main Course, Appetizer, Snacks
Cuisine: Mediterranean, Middle Eastern, Turkish

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. Put a heavy-based pan on medium heat and brown the mince until it releases its fat.
  2. Add the olive oil to the pan and saute the onions until soft and translucent.
  3. Stir in the tomato paste and cook for 30 seconds before adding the chopped tomatoes.
  4. Cook the tomatoes for a few minutes and then add salt, freshly ground black pepper, paprika, and flaked chili.
  5. Remove from the heat, sprinkle on the chopped parsley and stir until nicely combined.
  6. Set aside and let it cool down before using.
Preparing the Spinach Filling
  1. Heat a large pan or wok on medium heat.
  2. Brown the mince until it releases its fat. Break the mince down into small pieces with a wooden spoon while cooking.
  3. Add olive oil if needed and stir in the onions and garlic.
  4. Cook until translucent then add chili, tomato paste, salt, pepper, and paprika. Saute for another minute.
  5. Add the spinach and cook for a few minutes or until the water from the spinach evaporates.
  6. Remove from the heat and let it cool down before using.
Preparing the Cheese Filling
  1. Place the crumbled feta, grated kashar, or cheddar cheese, parsley, and mint in a bowl and mix well to combine.
Making the Gozleme
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cut them in halves and serve while they are still warm.

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

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: 5 gozleme

Amount Per Serving

Calories 405

% 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.