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Turkish Gozleme with lamb

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Let’s dive into the delicacies of Turkey. We are bringing you today the Turkish Gozleme with lamb. Traditional Turkish gozleme is a savoury flatbread or pastry stuffed with meat, spinach, feta, and a ton of herbs. Rest assured the recipe is less complicated than the name. You just need a few ingredients to get started.


For Dough:

  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup Greek yogurt (plain)
  • 1/2 cup water

For Filling:

  • 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


  • In a big bowl, mix the flour and salt. Create a well in the middle, then add the yogurt and water. Once everything is thoroughly incorporated, continue stirring with a spoon. Add a little extra water, starting with a tablespoon at a time, if the dough is too dry.
  • The dough should be smooth and elastic after 3 minutes of kneading on a floured surface. Put aside after covering with plastic wrap or a fresh tea towel.
  • Olive oil is heated in a medium skillet over medium heat before the chopped onion and garlic are added. Garlic and onion should be sautéed for 3 to 4 minutes, or until the onion is transparent and tender.
  • Use a wooden spoon to break up the ground lamb before adding it to the skillet. Cook until browned for 4 to 5 minutes. Add the salt, pepper, cumin, coriander, paprika, and tomato paste after stirring. Cook for an additional 2 minutes after adding the spinach and stirring everything together. Allow a little cooling of the meat mixture.
  • Divide the dough into 4 equal sections while still waiting. Each piece should be rolled into a 12 by 10 inch rectangle.
  • A little quantity of the lamb mixture, 3 tbsp or so, should be placed in the centre of the rectangle and spread out. Include some fresh mint, green onions, parsley, 1/4 cup of feta crumbles, and tomato slices. To seal, fold the dough’s edges over. Repeat with the remaining pieces of dough.
  • Heat a large skillet over medium heat with cooking spray. Add 1 or 2 gozleme, depending on the size of your skillet, and cook for 3 to 4 minutes on each side, or until golden brown and crisp. As required, reapply cooking spray.
  • Cut each gozleme in half diagonally and serve with lemon wedges and olives.