Turkish Gozleme with Minced Lamb Recipe – Turkey Special
Turkish Gözleme with Minced Lamb is a popular Turkish street food featuring a thin, unleavened flatbread stuffed with a flavorful spiced lamb filling, often blended with herbs, spinach, and tangy feta cheese. Cooked until golden and crispy on a hot griddle, this savory pastry combines layered textures and aromatic bites that make it both satisfying and utterly delicious.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
Turkish Gozleme with Minced Lamb Ingredients :
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup Greek yogurt (plain)
- 1/2 cup water
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1/2 pound ground lamb
- 1 tablespoon tomato paste
- 1 teaspoon coriander (ground)
- 1 teaspoon smoked paprika
- 2 teaspoon cumin (ground)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 6 ounce spinach (frozen, thawed and chopped)
- 1/2 cup fresh mint (chopped)
- 2 green onions (chopped)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup feta cheese (crumbled)
- 1 medium tomato (chopped)
- lemon wedges and olives to serve
How to Make Turkish Gozleme with Minced Lamb
Combine the flour and salt in a large bowl. Create a well in the center and mix in the yogurt and water. Stir until thoroughly combined. Adjust the dough consistency by adding a bit more water if it’s too dry, adding a tablespoon at a time.
Flour your work surface and knead the dough for about 3 minutes, or until it becomes smooth and elastic. Cover the dough with plastic wrap or a clean tea towel and set it aside.
Heat olive oil in a medium skillet over medium heat. Sauté the chopped onion and garlic for 3 to 4 minutes, until the onion turns soft and translucent.
Add the ground lamb to the skillet and break it apart with a wooden spoon. Cook for 4 to 5 minutes until the lamb is browned. Stir in the tomato paste, coriander, paprika, cumin, salt, and pepper. Add the spinach, mix everything together, and cook for an additional 2 minutes. Allow the meat mixture to cool slightly.
Divide the dough into 4 equal portions. Roll each portion into a rectangle approximately 12×10 inches in size.
Spoon about 3 tablespoons of the lamb mixture into the center of each rectangle and spread it out slightly. Add fresh mint, green onions, parsley, 1/4 of the crumbled feta cheese, and chopped tomato. Fold the edges of the dough over the filling to seal. Repeat with the remaining dough portions.
Spray a large skillet with cooking spray and heat it over medium heat. Depending on the skillet size, cook 1 or 2 gozlemes at a time. Cook each side for 3 to 4 minutes, or until they turn golden brown and crispy. Apply more cooking spray as needed.
Cut each gozleme diagonally in half and serve with lemon wedges and olives.
Recipe Notes
No-Yeast Dough: Traditional Gözleme dough is made simply with flour, water (and sometimes yogurt or oil)—no yeast or rising time needed.
Even Filling Distribution: Spread the lamb filling in a thin, even layer over half of the rolled dough to ensure proper cooking and easy folding.
Griddle or Skillet Cooking: Cook on a hot, lightly oiled flat pan or griddle—press gently for an even golden crust.
Serve with Lemon: A squeeze of lemon juice over hot Gözleme adds a bright note and cuts through the richness.
Freezer-Friendly: Gözlemes freeze well; freeze before cooking and reheat in a pan or oven until crisp for convenient make-ahead meals.
