Turkish Gozleme with Minced Lamb Recipe – Turkey Special
These Turkish Gozleme with Lamb are savory homemade flatbreads crafted entirely from scratch, generously filled with ground lamb, aromatic spices, fresh herbs, and tangy feta cheese. Once you taste them, you’ll find it impossible to stop at just one! Bursting with delightful flavors, they’re a truly irresistible treat.
- 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.
