Gozleme is a beloved Turkish street food: a thin, unleavened dough filled with savory ingredients, folded, and cooked on a griddle until golden and crisp. This recipe delivers the authentic experience at home—a soft yet crispy exterior with a juicy, flavorful filling. It’s surprisingly simple, uses pantry staples, and is perfect for a fun, hands-on meal.
Ingredients
- For the dough:
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 tbsp (30 ml) olive oil
- For the filling:
- 1 lb (450 g) ground lamb or beef (80/20)
- 1 large onion, finely chopped
- 2 tbsp (30 g) butter or olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp salt
- 2 cups (200 g) baby spinach, roughly chopped
- 1 cup (100 g) crumbled feta cheese
- For cooking and serving:
- Olive oil or butter for brushing
- Lemon wedges, for serving
- Fresh parsley, chopped (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. If the dough is too sticky, add a little flour; if too dry, add a teaspoon of water. Cover with a damp cloth and let rest for 30 minutes.
- Cook the filling: While the dough rests, heat a large skillet over medium heat. Add the butter or olive oil. Add the onion and cook until soft, about 3–4 minutes. Add the ground meat, 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. Stir in the cumin, paprika, black pepper, and salt. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly. Stir in the feta cheese.
- Divide and roll: On a lightly floured surface, divide the dough into 4 equal pieces. Roll each piece into a very thin circle or oval, about 12 inches (30 cm) in diameter. The dough should be almost translucent—this is key to a crisp gozleme.
- Fill and seal: Place one-quarter of the filling on one half of each dough round, leaving a 1-inch (2.5 cm) border. Fold the other half over the filling, pressing the edges to seal. You can also fold the edges inward to create a half-moon shape.
- Cook: Heat a large non-stick skillet or griddle over medium-high heat. Brush the surface with a little olive oil or butter. Carefully place one gozleme in the pan. Cook for 2–3 minutes per side, until golden brown and crispy. Brush the top with oil before flipping. Repeat with the remaining gozleme, adjusting heat if needed to prevent burning.
- Serve: Transfer to a cutting board, slice into wedges, and serve hot with lemon wedges and fresh parsley if desired.
Tips
- Dough consistency: The dough should be soft and pliable, not stiff. If it springs back when rolling, let it rest another 10 minutes.
- Filling variations: You can substitute the meat with cooked chicken (shredded) or use only spinach and cheese for a vegetarian version. Adjust seasoning to taste.
- Don’t overstuff: Too much filling makes the gozleme difficult to seal and cook evenly. Stick to about ½ cup per gozleme.
- Keep warm: If making multiple, keep cooked gozleme warm in a 200°F (93°C) oven while you cook the rest.
Serving Suggestions
Serve gozleme as a main dish with a side of Turkish salad (cucumber, tomato, red onion, and parsley with lemon-olive oil dressing). It also works well as a snack or appetizer, cut into strips. For a heartier meal, pair it with a bowl of lentil soup or cacık (tzatziki-style yogurt dip).
Variations
- Cheese and herb: Omit the meat and double the feta, adding chopped fresh mint and dill.
- Potato filling: Use 2 cups (300 g) mashed potatoes mixed with 1 cup (100 g) feta and a pinch of chili flakes.
- Chicken gozleme: Use shredded rotisserie chicken mixed with sautéed onions and a little yogurt.
- Spicy version: Add 1 tsp red pepper flakes or a chopped chili to the meat filling.
Storage and Reheating
Store leftover gozleme in an airtight container in the refrigerator for up to 3 days. To reheat, place in a dry skillet over medium heat for 1–2 minutes per side until hot and crisp. You can also reheat in a toaster oven at 350°F (177°C) for 5–7 minutes. Freeze uncooked gozleme (wrapped tightly in plastic) for up to 2 months; cook from frozen, adding a couple of minutes per side.
Frequently Asked Questions
Can I use whole wheat flour? Yes, substitute up to half of the all-purpose flour with whole wheat. The dough will be slightly denser and nuttier in flavor.
Why is my dough tearing? The dough may be too dry or rolled too thin. Ensure it’s well-rested and keep the surface lightly floured. If it tears, patch it with a small piece of dough.
Can I make the dough ahead? Yes, you can make the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for 30 minutes before rolling.
What if I don’t have a griddle? A large non-stick skillet works perfectly. Just make sure the gozleme fits and you have enough space to flip it easily.
Is gozleme traditionally served with anything? In Turkey, it’s often served with ayran (a salted yogurt drink) and a side of fresh salad. Lemon wedges are also common.
Can I use a different meat? Absolutely, ground chicken or turkey work well. Just ensure they reach 165°F (74°C) as a safe minimum internal temperature.
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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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