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
Scale
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.
