Description
Savory Turkish Gozleme with Lamb is a delightful and comforting traditional flatbread filled with a flavorful mixture of ground lamb, fresh herbs, spinach, and feta cheese. This recipe combines a tender homemade dough with a spiced lamb filling, cooked to golden perfection on a skillet. Perfect as a hearty meal or a satisfying snack, this gozleme is enhanced with fresh lemon wedges to bring out its vibrant taste.
Ingredients
Scale
Dough
- 2 cups All-Purpose Flour (Substitute with whole wheat flour for nuttier flavor)
- 1 teaspoon Salt (Essential for both dough and filling)
- 1 cup Greek Yogurt (Can be replaced with plain yogurt or sour cream)
- 1/2 cup Water (Adjust based on dough consistency)
Filling
- 2 tablespoons Olive Oil (Can be substituted with vegetable oil)
- 1 medium Onion (Shallots can be an alternative)
- 2 cloves Garlic (Fresh garlic is preferred)
- 1 pound Ground Lamb (Ground beef or chicken can be used as alternatives)
- 2 tablespoons Tomato Paste (Can be substituted with pureed fresh tomatoes)
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (Regular paprika can be used)
- 1 teaspoon Pepper (Freshly ground is preferable)
- 2 cups Spinach (Fresh can replace frozen)
- 1/4 cup Fresh Mint (Can substitute with dried mint)
- 1/4 cup Green Onions (Regular onions can be used if necessary)
- 1/4 cup Parsley
- 1/2 cup Feta Cheese (Cottage cheese can substitute)
- 1 medium Tomato (Chopped cherry tomatoes can also work)
- 2 lemons Lemon Wedges (Essential for enhancing flavors)
Instructions
- Prepare the Dough: In a large bowl, mix together the all-purpose flour and salt. Add the Greek yogurt and gradually incorporate water until a shaggy dough forms. Knead the mixture on a floured surface for about 3 minutes until it’s smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes.
- Cook the Filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for about 3–4 minutes until softened. Add the ground lamb to the skillet, cooking for around 5–7 minutes until it’s browned. Stir in the tomato paste, ground coriander, ground cumin, smoked paprika, freshly ground pepper, and spinach, cooking briefly for another 2 minutes until the spinach wilts. Remove from heat and set aside to cool.
- Roll Out the Dough: Divide the rested dough into four equal portions. On a lightly floured surface, roll each piece into a rectangle about 12×10 inches in size, ensuring it’s thin but sturdy enough to hold the filling.
- Assemble the Gozleme: Place a portion of the cooled lamb mixture along the center of each dough rectangle, leaving space at the edges. Top each with fresh mint, parsley, green onions, crumbled feta cheese, and diced tomatoes. Carefully fold the dough edges over the filling and pinch them together to seal securely.
- Cook the Gozleme: Preheat the skillet over medium heat and add a little olive oil. Cook each gozleme for 3–4 minutes on one side until golden brown and crisp. Carefully flip and cook for an additional 3–4 minutes on the other side, ensuring the filling is warm and the dough cooked through.
- Serve and Enjoy: Serve the gozleme warm with fresh lemon wedges on the side to squeeze over before eating. Enjoy this comforting Turkish flatbread with friends and family!
Notes
- For a nuttier flavor, substitute all-purpose flour with whole wheat flour in the dough.
- If you prefer a milder taste, substitute ground lamb with ground chicken or beef.
- Adjust water quantity as needed to achieve a smooth, elastic dough consistency.
- Ensure the filling cools before assembling to prevent dough sogginess.
- Cooking the gozleme on medium heat avoids burning the outside before the filling is fully heated.
- Serve immediately after cooking for the best texture and flavor.
- Use fresh herbs and lemon wedges to brighten the flavor profile.
