If you are searching for that perfect comfort food that feels both exotic and homely, you have to try this Savory Turkish Gozleme with Lamb Recipe. This delightful Turkish flatbread stuffed with a juicy, spiced lamb filling combines tender, flaky dough with aromatic herbs and creamy feta cheese, creating a mouthwatering experience that will have you coming back for more. Every bite bursts with rich flavors and textures, making it a beloved favorite that’s fairly easy to prepare at home. Whether served as a snack, appetizer, or main dish, this gozleme promises to deliver warmth and satisfaction in the most delightful way.
Ingredients You’ll Need
These ingredients come together simply but are absolutely essential for creating the authentic taste and texture of Savory Turkish Gozleme with Lamb Recipe. Each component adds its own magic, whether it’s the hearty lamb, fresh herbs, or the tangy feta melting into the filling, not to mention the dough that wraps everything up in golden perfection.
- 2 cups All-Purpose Flour: The foundation of the dough, creating a soft yet sturdy wrap; whole wheat flour can add a lovely nuttiness if you prefer.
- 1 teaspoon Salt: Key for seasoning both the dough and the lamb filling evenly.
- 1 cup Greek Yogurt: Adds moisture and tenderness to the dough; plain yogurt or sour cream work well too.
- 1/2 cup Water: Helps bring the dough together; adjust as needed for the perfect consistency.
- 2 tablespoons Olive Oil: For richness in the filling and for cooking; vegetable oil is an easy substitute.
- 1 medium Onion: Provides sweetness and depth to the lamb filling; shallots can be used for a milder flavor.
- 2 cloves Garlic: Fresh garlic elevates the savory profile beautifully.
- 1 pound Ground Lamb: The star protein with succulent, rich flavor; ground beef or chicken can be alternatives.
- 2 tablespoons Tomato Paste: Brings vibrant color and slight tang to the filling; pureed fresh tomatoes also work.
- 1 teaspoon Ground Coriander: Adds a warm, citrusy undertone to the spice mix.
- 1 teaspoon Ground Cumin: Essential for that earthy Turkish flavor that ties the filling together.
- 1 teaspoon Smoked Paprika: Offers a mild smokiness; regular paprika can be used if preferred.
- 1 teaspoon Pepper: Freshly ground for best flavor and a subtle kick.
- 2 cups Spinach: Provides freshness and a lovely burst of green; fresh or frozen are both fine.
- 1/4 cup Fresh Mint: Brightens the filling with cooling notes; dried mint is a suitable substitute.
- 1/4 cup Green Onions: Adds crunch and mild oniony sharpness; regular onions can be used if needed.
- 1/4 cup Parsley: Earthy and fresh, parsley complements the herbs perfectly.
- 1/2 cup Feta Cheese: Crumbled for creamy saltiness that melts into the filling; cottage cheese serves as a mild alternative.
- 1 medium Tomato: Chopped finely to add juicy bursts and color; cherry tomatoes work just as well.
- 2 lemons Lemon Wedges: Served alongside to brighten every bite with tangy zest.
How to Make Savory Turkish Gozleme with Lamb Recipe
Step 1: Prepare the Dough
Start by combining all-purpose flour and salt in a large bowl. Then add Greek yogurt and slowly mix in the water until the dough comes together in a rough ball. Knead it on a floured surface for about three minutes until the dough feels smooth, elastic, and not sticky. Cover it with a clean kitchen towel and allow it to rest for at least 30 minutes—this step is crucial as it relaxes the gluten, making the dough easier to roll and resulting in a tender crust.
Step 2: Cook the Filling
Heat olive oil in a skillet over medium heat, then add the finely chopped onion and minced garlic. Sauté them gently until softened and fragrant, about 3 to 4 minutes. Next, introduce the ground lamb, cooking it for 5 to 7 minutes until fully browned and crumbly. Stir in tomato paste along with ground coriander, cumin, smoked paprika, and freshly ground pepper to infuse the filling with those signature Turkish spices. Add spinach last and cook for just a couple of minutes to let it wilt but retain vibrant color. Set the filling aside to cool, which will help when assembling later.
Step 3: Roll Out the Dough
Once rested, divide the dough into four even portions. On a floured surface, roll each piece into a roughly 12 by 10-inch rectangle. The dough should be thin enough to be delicate but sturdy enough to hold the filling without tearing. This step is fun and therapeutic—don’t rush, as a good roll will set the stage for perfect gozleme.
Step 4: Assemble the Gozleme
Spoon a generous amount of the cooled lamb filling along the center of each dough rectangle, leaving space around the edges. Layer on fresh mint, parsley, green onions, crumbled feta, and diced tomatoes. Then carefully fold the dough edges over the filling, pinching firmly to seal the pockets so the filling stays contained during cooking. This step feels a bit like creating edible envelopes filled with deliciousness!
Step 5: Cook the Gozleme
Add a splash more olive oil to your skillet and heat it over medium. Place a stuffed gozleme in the pan and cook for 3 to 4 minutes until the bottom turns golden brown and crisp. Flip carefully and cook the other side for another 3 to 4 minutes. Repeat with the remaining gozleme, cooking in batches if necessary. The end result should be flatbreads with a beautifully golden crust and a steamy, flavorful filling inside.
How to Serve Savory Turkish Gozleme with Lamb Recipe
Garnishes
Serving these gozleme with fresh lemon wedges is essential; a simple squeeze adds a lovely brightness that cuts through the richness of the lamb and cheese. Sprinkle over a little extra chopped parsley or a drizzle of olive oil for a finishing touch that makes every bite feel vibrant and fresh.
Side Dishes
Keep it light with a crisp green salad featuring cucumber, tomato, and a lemony vinaigrette to complement the warm, savory gozleme. Alternatively, a bowl of cooling yogurt or tzatziki with fresh dill can add a creamy contrast that echoes the yogurt’s presence in the dough.
Creative Ways to Present
For a fun twist, slice the cooked gozleme into triangles and serve them as finger foods at your next gathering, perfect for dipping into spicy harissa or garlicky yogurt sauce. You can also wrap smaller portions in parchment paper for a portable snack or picnic treat—the possibilities for sharing this delicious recipe are endless!
Make Ahead and Storage
Storing Leftovers
If you have leftover gozleme, store them in an airtight container in the refrigerator for up to 2 days. To keep their crispness, place a paper towel between layers to absorb any moisture.
Freezing
These gozleme freeze beautifully before cooking. After assembling, wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen gozleme can be kept for up to 1 month. When ready, thaw in the refrigerator overnight before cooking.
Reheating
Reheat leftover or thawed gozleme in a skillet over medium heat for a few minutes on each side until warmed through and crisp again. Avoid microwaving if possible, as it can make the dough soggy and chewy rather than flaky and crisp.
FAQs
Can I use a different meat instead of lamb in this recipe?
Absolutely! While lamb provides a rich and traditional flavor for this gozleme, ground beef or chicken work well as alternatives and can be seasoned similarly to capture that savory essence.
How thin should I roll the dough for the perfect gozleme?
The dough should be rolled thin enough to become flaky and tender after cooking, about 1/8 inch thickness, but not so thin that it tears easily when folding with the filling inside.
Is it possible to make the dough without yogurt?
You can substitute plain yogurt or sour cream in place of Greek yogurt for similar results; however, omitting the dairy entirely might affect the dough’s texture and flavor.
Can I prepare the filling in advance?
Yes, the lamb filling can be cooked a day ahead and stored in the refrigerator. Just be sure to bring it to room temperature before assembling the gozleme for easier handling.
What can I serve with gozleme to make it a full meal?
Pair gozleme with a fresh salad, some grilled vegetables, or even a simple bowl of lentil soup to turn this delightful treat into a satisfying main course.
Final Thoughts
This Savory Turkish Gozleme with Lamb Recipe is a heartfelt celebration of simple ingredients transforming into something truly special. It’s the kind of dish that invites sharing, conversation, and comfort all at once. I encourage you to take your time making it at home—enjoy the process just as much as the delicious results, because this gozleme deserves a prime spot in your kitchen repertoire. Trust me, once you try it, it will become one of your go-to comfort foods, too!
Print
Savory Turkish Gozleme with Lamb Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Turkish
Description
Enjoy a delicious and comforting Turkish Gozleme filled with a savory ground lamb mixture, fresh herbs, spinach, and feta cheese. This traditional flatbread recipe combines tender homemade dough with a rich, spiced filling, perfect for a satisfying meal that’s both flavorful and wholesome.
Ingredients
Dough
- 2 cups All-Purpose Flour (Substitute with whole wheat flour for nuttier flavor)
- 1 teaspoon Salt (Essential for both dough and filling)
- 1 cup Greek Yogurt (Can be replaced with plain yogurt or sour cream)
- 1/2 cup Water (Adjust based on dough consistency)
- 2 tablespoons Olive Oil (Can be substituted with vegetable oil)
Filling
- 1 medium Onion (Shallots can be an alternative)
- 2 cloves Garlic (Fresh garlic is preferred)
- 1 pound Ground Lamb (Ground beef or chicken can be used as alternatives)
- 2 tablespoons Tomato Paste (Can be substituted with pureed fresh tomatoes)
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (Regular paprika can be used)
- 1 teaspoon Pepper (Freshly ground is preferable)
- 2 cups Spinach (Fresh can replace frozen)
- 1/4 cup Fresh Mint (Can substitute with dried mint)
- 1/4 cup Green Onions (Regular onions can be used if necessary)
- 1/4 cup Parsley
- 1/2 cup Feta Cheese (Cottage cheese can substitute)
- 1 medium Tomato (Chopped cherry tomatoes can also work)
- 2 lemons Lemon Wedges (Essential for enhancing flavors)
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the Greek yogurt and gradually mix in water until a shaggy dough forms. Knead the dough on a floured surface for about 3 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for at least 30 minutes.
- Cook the Filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until softened. Add the ground lamb and cook for 5-7 minutes until browned. Stir in tomato paste, ground coriander, cumin, smoked paprika, and pepper. Add spinach and cook for an additional 2 minutes until wilted. Remove from heat and let cool.
- Roll Out the Dough: Divide the rested dough into four equal portions. On a lightly floured surface, roll each portion into a rectangle approximately 12×10 inches, thin but sturdy enough to handle filling.
- Assemble the Gozleme: Place a portion of the cooled lamb mixture down the center of each dough rectangle. Top with fresh mint, parsley, green onions, crumbled feta cheese, and diced tomatoes. Fold the edges over the filling and pinch to seal securely.
- Cook the Gozleme: Heat a little olive oil in the skillet over medium heat. Cook each stuffed dough for 3-4 minutes on one side until golden brown and crisp. Carefully flip and cook the other side for 3-4 minutes.
- Serve and Enjoy: Serve the gozleme warm with lemon wedges for squeezing over. Perfect for sharing with friends and family, offering a comforting and flavorful meal.
Notes
- You can substitute ground lamb with ground beef or chicken depending on preference.
- Whole wheat flour can be used for a nuttier flavor and added fiber.
- Adjust water quantity as needed to achieve a smooth and elastic dough.
- The filling can be customized with additional herbs or spices according to taste.
- Gozleme can be cooked on a griddle or nonstick skillet if a traditional pan is unavailable.
- For a vegetarian version, omit the lamb and increase the spinach and cheese portions.
- Serve with a side of yogurt or a fresh salad for a complete meal.
