Gozleme is a traditional savoury Turkish flatbread or pastry filled with meat, spinach, feta milk or anything else you desire. To be honest the possibilities are endless. There are many variations of gözleme but as you know I always tend to put my own spin on recipes and create my own versions due to my taste, and by no means am I saying this is authentic as traditionally you would fill these little beauties with spinach and white turkish salty cheese close to feta.
Honestly have a play around and try different fillings and see what you like best!
This recipe give you a pastry you can make from scratch with just 3 ingredients too. I really don’t like making my own dough but this isn’t too bad and is easier then you think. Dough is really not my strong point so I was slightly worried the first time I tried it.l and on the plus side you don’t even need to wait for this dough to rise.
You can knead it by hand or with your mixer if you find this easier. This dough will be enough to make 4 gozleme, but each one is quite big, and it makes for a very hearty lunch. If you wanted to make more, you could easily just double up the recipe.
For the filling of using lamb you can combine frozen spinach with the lamb and cook it all together to save you time, but it’s not necessary. You could add the spinach when you’re adding all the other herbs, its up to you.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
For the dough:
- 2 and half cups of all purpose flour
- 1/2 cup water
- 1/2 cup natural yogurt
For the filling
- 1 medium tomato
- 6oz frozen defrosted spinach / or fresh
- 2 onions
- 2 crushed garlic cloves
- 1tsp olive oil
- 1tsp ground coriander
- 1/2lb ground lamb
- 1tsp tomato paste/purée
- 1/2 tsp pepper
- 1/2 tsp salt
- 1tsp paprika
- 1/2 cup crumbled feta
- 1/2 cup fresh flat leaf parsley
- 2tsp cumin
- 1/2 cup fresh mint
- Lemon wedges to garnish
Mix flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well comined . If the dough is too dry just add a bit more water, start with a tablespoon at a time.
Flour your surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with clingfilm or a clean tea towel and put aside.
In a medium pan, heat the olive oil over medium heat then add the chopped onion and garlic and Saute for 3 to 4 minutes or until the onion is soft
Add the lamb to the pan and break it up. Cook for about 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for a few more minutes. Let the meat mixture cool slightly.
Now decide the dough into 4 equal portions. Roll each piece into a rectangle that’s about 12×10 inches.
Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out. Add some fresh mint, green onions, fresh parsley, 1/4 of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
Spray a large frying pan/skillet with cooking spray and heat over medium heat. Depending on the size of your pan, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.
Cut each gozleme in half diagonally and serve with lemon wedges and olives.
You can freeze these. Reheat them by baking them in the oven at 375F for 10-15 minutes, or until heated all the way through.