Description
This Turkish Gozleme recipe features thin flatbreads stuffed with a flavorful minced lamb mixture blended with aromatic spices, spinach, fresh herbs, feta cheese, and tomatoes. The dough is soft yet crisped to golden perfection in a skillet, making it a delicious and hearty handheld meal that combines tender lamb filling with bright, fresh ingredients and a slight tang from the yogurt dough.
Ingredients
Dough
- 2¼ cup all-purpose flour
- ½ teaspoon salt
- ½ cup plain Greek yogurt
- ½ cup water
- 1 tablespoon olive oil
Minced Lamb Filling
- 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 black pepper, or to taste
- 6 ounces frozen spinach, thawed and chopped
Fresh Herbs & Cheese
- ½ cup fresh mint, chopped
- 2 green onions, chopped
- ½ cup fresh parsley, chopped
- ½ cup feta cheese, crumbled
- 1 medium tomato, chopped
To Serve
- Lemon wedges
- Olives
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the plain Greek yogurt and water. Stir with a spoon until the ingredients come together. If the dough feels too dry, add water gradually, one tablespoon at a time, until you achieve a soft dough.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 3 minutes until the dough becomes smooth and elastic. Cover it with plastic wrap or a clean kitchen towel and set aside to rest.
- Sauté the aromatics: In a medium skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3 to 4 minutes until the onions become soft and translucent.
- Cook the lamb mixture: Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for 4 to 5 minutes until browned. Stir in the tomato paste, ground coriander, smoked paprika, ground cumin, salt, and pepper. Mix in the chopped spinach and cook for an additional 2 minutes. Remove from heat and let cool slightly.
- Roll out the dough: Divide the rested dough into 4 equal portions. On a floured surface, roll each portion into a roughly 12 by 10-inch rectangle.
- Fill and seal the gozleme: Spoon about 3 tablespoons of the lamb mixture onto the center of each rectangle and spread slightly. Top with a quarter of the chopped fresh mint, green onions, parsley, crumbled feta cheese, and chopped tomato. Fold the edges of the dough over to enclose the filling and seal well.
- Cook the gozleme: Spray a large skillet with cooking spray and heat over medium heat. Depending on skillet size, place 1 or 2 stuffed gozleme in the pan. Cook each side for 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed to prevent sticking.
- Serve: Cut each cooked gozleme in half diagonally and serve warm with lemon wedges and olives on the side.
Notes
- Adjust water in the dough gradually to ensure a soft but not sticky dough.
- Use fresh spinach if preferred, just be sure to chop and sauté it to remove excess moisture before adding to the lamb.
- Feta cheese adds a nice tang and creaminess; substitute with queso fresco or other crumbly cheese if desired.
- Cooking spray can be replaced with a light drizzle of olive oil in the skillet for a richer flavor.
- These gozleme are best enjoyed fresh and warm but can be reheated on a skillet for a few minutes to restore crispness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Turkish
