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Turkish Gozleme with Lamb Recipe

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4.1 from 59 reviews

Turkish Gozleme with Lamb are delicious homemade flatbreads filled with spiced ground lamb, fresh herbs, spinach, and crumbled feta cheese. Made from scratch with a soft yogurt-based dough and cooked in a skillet until golden and crispy, these savory gozleme offer a perfect balance of rich flavors and a satisfying texture. They’re ideal for a flavorful lunch or dinner and pair beautifully with lemon wedges and olives.

Ingredients

Dough

  • 2¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup Greek yogurt (plain)
  • ½ cup water

Filling

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ½ pound ground lamb
  • 1 tablespoon tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • 6 ounces frozen spinach, thawed and chopped (squeezed dry)
  • ½ cup fresh mint, chopped
  • 2 green onions, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup crumbled feta cheese
  • 1 medium tomato, chopped
  • Lemon wedges and olives, for serving

Instructions

  1. Make the Dough: In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the Greek yogurt and water. Stir with a spoon until the dough comes together. If the mixture is too dry, add water a tablespoon at a time until a soft dough forms.
  2. Knead the Dough: Flour your work surface and knead the dough for about 3 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap or a clean tea towel and let it rest for 10 minutes to make rolling easier.
  3. Prepare the Filling: Heat olive oil in a medium skillet over medium heat. Add chopped onion and minced garlic, sautéing for 3 to 4 minutes until the onion is soft and translucent.
  4. Cook the Lamb: Add ground lamb to the skillet, breaking it apart with a wooden spoon. Cook for 4 to 5 minutes until browned. Stir in tomato paste, ground coriander, smoked paprika, cumin, salt, and pepper. Mix in the chopped spinach and cook for another 2 minutes. Remove from heat and let the mixture cool slightly.
  5. Divide and Roll Dough: Divide the rested dough into 4 equal pieces. Roll each piece into a 12 by 10 inch rectangle on a floured surface.
  6. Fill and Seal: Place about 3 tablespoons of the lamb filling in the middle of each dough rectangle. Top with fresh mint, green onions, fresh parsley, a quarter of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal the filling inside.
  7. Cook the Gozleme: Spray a large skillet (preferably nonstick or cast iron) with cooking spray and heat over medium heat. Place one or two gozleme in the skillet, depending on its size. Cook each side for 3 to 4 minutes until golden brown and crispy, adding more cooking spray as needed.
  8. Serve: Cut each cooked gozleme diagonally in half and serve warm with lemon wedges and olives on the side.

Notes

  • Dough Tip: Let the dough rest for 10 minutes, even though it doesn’t need to rise; this makes it easier to roll out smoothly.
  • Lamb Tip: If your ground lamb is fatty, drain off excess grease after cooking to prevent soggy dough.
  • Spinach Tip: Make sure to squeeze frozen spinach thoroughly to remove all moisture; this prevents soggy filling.
  • Make It Veggie: Substitute lamb with sautéed mushrooms or roasted eggplant for a vegetarian version that’s still flavorful with feta and herbs.
  • Pan Size: Use a large nonstick or cast iron skillet for optimal browning and crispiness. Cook in batches to avoid overcrowding.

Find it online: https://flavorspath.com/turkish-gozleme-with-lamb-recipe/