Description
Savory Turkish Gozleme with Lamb is a delicious and comforting traditional flatbread stuffed with a flavorful ground lamb filling, fresh herbs, spinach, and feta cheese. Perfectly thin, crisp, and pan-cooked to golden perfection, this recipe offers a satisfying meal that combines tender dough with fragrant spices and fresh ingredients, making it your new favorite comfort food.
Ingredients
Scale
Dough Ingredients
- 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.)
- 2 tablespoons Olive Oil (Can be substituted with vegetable oil.)
Filling Ingredients
- 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, combine the all-purpose flour and salt. Add the Greek yogurt and gradually mix in the water until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 3 minutes until smooth and elastic. Cover with a kitchen towel and let it rest for at least 30 minutes to allow the gluten to relax.
- Cook the Filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 3–4 minutes until softened and fragrant. Add the ground lamb to the skillet and cook for 5–7 minutes until well browned. Stir in the tomato paste, ground coriander, cumin, smoked paprika, pepper, and spinach. Cook for an additional 2 minutes, allowing the spinach to wilt. Remove from heat and let the filling cool slightly.
- Roll Out the Dough: Divide the rested dough into four equal portions. On a lightly floured surface, roll each portion into a thin rectangle approximately 12 by 10 inches, ensuring the dough is thin enough to cook well but not too fragile to handle.
- Assemble the Gozleme: Place a portion of the cooled lamb filling along the center of each dough rectangle. Sprinkle fresh mint, parsley, green onions, crumbled feta cheese, and diced tomatoes over the lamb mixture. Fold the edges of the dough over the filling, pinching the edges securely to seal and enclosing the filling.
- Cook the Gozleme: Using the same preheated skillet, add a little olive oil over medium heat. Place one gozleme in the skillet and cook for 3–4 minutes on one side until golden brown and crisp. Carefully flip and cook for another 3–4 minutes on the opposite side. Repeat with remaining gozleme.
- Serve and Enjoy: Serve the hot gozleme with lemon wedges on the side to squeeze over before eating. Enjoy this savory, comforting Turkish flatbread with family and friends for a delightful meal experience.
Notes
- For a nuttier flavor and more fiber, substitute all-purpose flour with whole wheat flour in the dough.
- Ensure the dough is rested properly to make rolling easier and to improve texture.
- You can replace ground lamb with beef or chicken depending on preference.
- Fresh herbs are preferred, but dried versions can be used in a pinch, adjusting quantities accordingly.
- Cooking the gozleme on medium heat prevents burning while ensuring the dough cooks through.
- Serve with yogurt or a fresh salad on the side for a complete meal.
