Gozleme Southern Cross Lane is a Turkish-style stuffed flatbread, named after the famous laneway in Melbourne, Australia, where vendors grill these savory parcels to order. It features a thin, crisp-yet-chewy dough wrapped around a juicy filling of spiced minced lamb, fresh herbs, and melting cheese. This recipe recreates that street-food experience at home, with a foolproof dough and a flavorful filling that crisps beautifully in a skillet.
Ingredients
- For the dough:
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 tsp (5 g) instant yeast
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) olive oil
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- For the filling:
- 1 lb (450 g) ground lamb (or beef)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (1 g) black pepper
- 1 tsp (5 g) salt
- 1/2 cup (20 g) fresh parsley, chopped
- 1/2 cup (20 g) fresh mint, chopped (optional)
- 1 cup (100 g) crumbled feta cheese
- 2 tbsp (30 ml) olive oil, for cooking
- For serving:
- Lemon wedges
- Plain yogurt (optional)
- Fresh arugula or rocket (optional)
Instructions
- Make the dough: In a large bowl, mix flour, yeast, and salt. Add olive oil and warm water. Stir with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the filling: While the dough rises, heat 1 tablespoon of olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add ground lamb, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. The meat should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS). Drain excess fat if needed. Stir in cumin, coriander, smoked paprika, black pepper, and salt. Remove from heat and let cool slightly. Mix in parsley, mint (if using), and feta cheese.
- Divide the dough: Punch down the risen dough and divide into 4 equal pieces. Keep covered with a damp cloth while working.
- Roll out the dough: On a lightly floured surface, roll one piece into a thin rectangle, about 12×10 inches (30×25 cm). It should be almost translucent – thinner than a tortilla.
- Fill and fold: Spread a quarter of the filling over one half of the rectangle, leaving a 1-inch border. Fold the other half over to cover the filling, pressing edges to seal. Gently press down to flatten.
- Cook the gozleme: Heat a large non-stick skillet or griddle over medium-high heat. Brush the surface with a little olive oil. Place one gozleme in the skillet. Cook for 2-3 minutes per side, until golden brown and crisp. Press gently with a spatula while cooking. Repeat with remaining gozleme, adding more oil as needed.
- Serve immediately: Cut each gozleme into halves or quarters. Serve hot with lemon wedges and yogurt, if desired.
Tips
- Substitutions: Use ground beef or chicken instead of lamb. For a vegetarian version, use sautéed spinach, mushrooms, and extra feta. If you don’t have feta, use grated mozzarella or halloumi.
- Don’t overfill: Too much filling makes the gozleme hard to seal and can cause it to tear during cooking. Stick to about 1/2 cup of filling per piece.
- Roll thin: The dough should be very thin – if it’s too thick, it won’t cook through properly and will be doughy. Use a rolling pin and be patient.
- Common mistakes: Skipping the resting time for the dough makes it tough. Also, cooking on too high heat will burn the outside before the inside is hot. Medium-high is ideal.
Serving Suggestions
Serve gozleme hot off the skillet, cut into slices. A side of fresh salad with tomatoes, cucumber, and red onion dressed with lemon and olive oil complements the richness. A dollop of plain yogurt or tzatziki adds a cool contrast. For a heartier meal, serve with a bowl of lentil soup.
Variations
- Spinach and Cheese: Sauté 2 cups (60 g) fresh spinach until wilted, squeeze out excess water, and mix with 1 cup (100 g) feta and 1/2 cup (50 g) mozzarella.
- Potato and Herb: Boil and mash 2 medium potatoes, mix with chopped dill, parsley, and a little olive oil. Season with salt and pepper.
- Spicy Lamb: Add 1-2 teaspoons of red pepper flakes or harissa paste to the lamb filling for extra heat.
- Chicken and Mushroom: Use ground chicken and sautéed mushrooms with thyme and a splash of white wine.
Storage and Reheating
Store cooked gozleme in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each gozleme individually in plastic wrap and place in a freezer bag for up to 2 months. Reheat in a dry skillet over medium heat for 2-3 minutes per side, or in a 350°F (175°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving, as it makes the dough soggy.
Frequently Asked Questions
Can I use whole wheat flour? Yes, you can replace up to half of the all-purpose flour with whole wheat flour. The dough will be slightly denser and nuttier in flavor. You may need to add a little more water.
Can I make the dough ahead of time? Absolutely. After kneading, place the dough in a bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before rolling out.
Why is my gozleme not crispy? The most common reason is that the dough is too thick or the pan isn’t hot enough. Roll the dough very thin and make sure the pan is preheated over medium-high heat. Also, don’t overcrowd the pan – cook one at a time.
Can I cook gozleme on a grill? Yes, a barbecue grill works well. Cook over medium heat for 2-3 minutes per side, pressing gently. The dough may need a little oil on the surface to prevent sticking.
What is the best cheese to use? Feta is traditional, but you can also use a mix of feta and mozzarella for a gooier texture. Halloumi also works well, but it’s saltier, so adjust the salt in the filling.
Can I make mini gozleme for appetizers? Yes, divide the dough into 8 pieces instead of 4 and roll them smaller. Cook for a shorter time, about 1-2 minutes per side.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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