Description
Gozleme is a traditional Turkish savory flatbread stuffed with a variety of fillings like spinach and cheese or spiced minced meat. This recipe provides a homemade dough and offers two classic filling options — vegetarian with spinach and feta, and a hearty beef or lamb mince version. The gozleme are pan-fried until golden and crispy, making a delicious and satisfying meal for lunch or dinner.
Ingredients
Scale
Dough
- 2.5 cups (375g) plain/all purpose flour (GF Note 4)
- 1/3 cup (85ml) extra virgin olive oil
- 3/4 cup (185ml) water
- 1/2 tsp salt
Spinach and Cheese Filling
- 300g / 10oz baby spinach
- 2 garlic cloves, minced
- 2 eggs
- 1 tsp black pepper
- 300g / 10 oz Danish feta (soft feta, Note 2)
- 2 cups (200g) shredded mozzarella cheese (Note 3)
- 1 tbsp olive oil
Meat Filling
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 500g / 1 lb beef or lamb mince (ground)
- 1 capsicum / bell pepper, chopped
- 90g / 3 oz baby spinach
- 1.5 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp cayenne (adjust spiciness to taste)
- 3/4 tsp salt
- 3/4 tsp pepper
- 1 tbsp water
- 120g / 4 oz Danish feta (Note 2)
For Cooking and Serving
- 1 – 1.5 tbsp olive oil (per gozleme)
- Lemon wedges (optional)
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour and salt. Gradually add the olive oil and water, mixing until the dough comes together. Knead the dough on a floured surface until smooth and elastic, about 5-7 minutes. Cover and let it rest for 20-30 minutes.
- Make the spinach and cheese filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté briefly until fragrant. Add the baby spinach and cook until wilted. Remove from heat and let cool slightly. In a mixing bowl, combine the cooked spinach, eggs, black pepper, Danish feta (crumbled), and shredded mozzarella cheese. Mix well.
- Prepare the meat filling: In a skillet, heat a little olive oil over medium heat. Add minced garlic and chopped onion and cook until softened. Add the beef or lamb mince, breaking it apart, and cook until browned. Stir in chopped capsicum, baby spinach, cumin, paprika, cayenne, salt, pepper, and water. Cook until the spinach is wilted and the mixture is well combined and cooked through. Remove from heat and fold in the Danish feta.
- Divide and roll out dough: Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle or oval, about 8-10 inches in diameter.
- Fill the gozleme: Place a portion of your desired filling (spinach and cheese or meat filling) onto one half of each dough circle, spreading evenly but leaving a border around the edges. Fold the other half over the filling and press the edges together firmly to seal, creating a half-moon shape.
- Cook the gozleme: Heat a large non-stick skillet or frying pan over medium heat. Brush the pan with olive oil. Place one gozleme in the pan and cook for 3-4 minutes each side, or until golden brown and crispy. Repeat with the remaining gozleme, adding more olive oil as needed.
- Serve: Cut the cooked gozleme into wedges and serve immediately with lemon wedges on the side, if desired. These are perfect for a warm, savory meal or snack.
Notes
- Note 2: Danish feta is a soft, creamy feta cheese; you can substitute with other soft feta varieties if preferred.
- Note 3: Mozzarella adds a creamy texture to the spinach filling, but you can use a similar mild cheese if needed.
- Note 4: For gluten-free option, use a suitable gluten-free flour blend.
- You can adjust the cayenne pepper according to your heat preference.
- Resting the dough is important for easier rolling and a tender final flatbread.