Gozleme is a beloved Turkish stuffed flatbread, traditionally cooked on a griddle and filled with savory ingredients like spinach and feta, minced meat, or potatoes. This recipe is designed for catering, using a simple dough and a streamlined assembly method that lets you produce dozens of gozleme efficiently while keeping them crisp, golden, and delicious. Whether you’re feeding a crowd at a festival, a private party, or a family gathering, this guide gives you realistic quantities, clear steps, and pro tips to make your gozleme stand out.
Ingredients
- For the dough: 8 cups (1 kg) all-purpose flour, plus extra for dusting
- 2 cups (480 ml) warm water
- 1 cup (240 ml) plain yogurt (or milk)
- 2 tsp salt
- 2 tbsp olive oil
- For the spinach-feta filling: 1 lb (450 g) fresh spinach, chopped
- 2 cups (300 g) crumbled feta cheese
- 1 medium onion, finely chopped
- 2 tbsp olive oil
- Salt and black pepper to taste
- For the minced meat filling: 1 lb (450 g) ground beef or lamb
- 1 medium onion, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
- For cooking: 1/2 cup (120 ml) olive oil or melted butter, for brushing
Instructions
- Make the dough: In a large bowl, mix the flour and salt. Add the warm water, yogurt, and olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Prepare the spinach filling: Heat 2 tbsp olive oil in a pan over medium heat. Sauté the onion until soft, about 3 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat, let cool slightly, then stir in the feta. Season with salt and pepper to taste. Set aside.
- Prepare the meat filling: Heat 2 tbsp olive oil in a separate pan. Cook the onion until translucent, then add the ground meat. Cook, breaking it up, until browned and cooked through, about 8 minutes. The meat must reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Stir in cumin, paprika, salt, and pepper. Remove from heat and set aside.
- Divide and roll the dough: On a floured surface, divide the dough into 12 equal balls. Roll each ball into a very thin circle, about 12 inches (30 cm) in diameter. Keep the unrolled balls covered with a damp cloth.
- Fill and fold: Place about 1/3 cup (80 ml) of filling on one half of each circle, leaving a 1-inch (2.5 cm) border. Fold the other half over to create a half-moon shape. Press the edges to seal, then crimp with a fork or your fingers.
- Cook the gozleme: Heat a large cast-iron skillet or griddle over medium-high heat. Brush the surface lightly with oil. Cook each gozleme for 2–3 minutes per side, until golden brown and crisp. Brush the top with oil before flipping. Keep cooked gozleme warm in a low oven (200°F / 95°C) while cooking the rest.
- Serve: Cut each gozleme into wedges and serve hot, with lemon wedges and yogurt on the side if desired.
Tips
- Dough consistency: If the dough is too sticky, add a little more flour; if too dry, add a tablespoon of water. The dough should be soft but not tacky.
- Filling variations: You can substitute the feta with ricotta or a mixture of mozzarella and feta for a milder taste. For a vegan version, use sautéed mushrooms and spinach with a dairy-free cheese substitute.
- Make ahead: You can prepare the fillings a day in advance and store them in the refrigerator. The dough can also be made ahead and kept in the fridge overnight; bring it to room temperature before rolling.
- Common mistake: Avoid overfilling the gozleme, as it can tear during cooking. Also, don’t roll the dough too thick; it should be almost translucent so it cooks quickly and stays crisp.
Serving Suggestions
Serve gozleme hot, cut into wedges, with a side of fresh lemon wedges, plain yogurt, and a simple salad of tomatoes and cucumbers. For a catering spread, offer a variety of fillings and let guests choose. A drizzle of pomegranate molasses or a sprinkle of sumac adds a tangy Turkish touch.
Variations
- Potato filling: Boil and mash 4 medium potatoes, then mix with sautéed onions, salt, pepper, and a pinch of chili flakes.
- Cheese and herb: Combine 2 cups (250 g) of crumbled white cheese (like feta or halloumi) with fresh parsley, dill, and mint.
- Spicy meat: Add chopped red pepper flakes or a teaspoon of harissa paste to the meat filling for a kick.
Storage and Reheating
Cooked gozleme can be refrigerated in an airtight container for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to 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 them 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 denser and slightly nuttier in flavor.
How do I keep gozleme warm for a party? Place them on a wire rack in a single layer on a baking sheet in a 200°F (95°C) oven. They will stay crisp for up to 2 hours.
Can I cook gozleme on a grill? Yes, a grill works well. Use a flat griddle attachment or a cast-iron pan on the grill to prevent the dough from falling through.
What is the best way to roll the dough thin? Use a long rolling pin and roll from the center outward, rotating the dough frequently. If the dough springs back, let it rest for a few more minutes.
Can I make the dough without yogurt? Yes, substitute the yogurt with an equal amount of warm milk or even water. The yogurt adds a slight tang and tenderness, but milk or water will still produce a good dough.
How many gozleme does this recipe make? This recipe makes 12 large gozleme, each serving about 2–3 people as an appetizer or 1–2 as a main, depending on appetite.
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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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