Golden gozleme is a Turkish-style stuffed flatbread, crisp on the outside and filled with a savory mixture of ground meat, spinach, and feta. This recipe recreates the beloved food-truck version at home, using a simple yogurt dough that fries up golden and flaky. It’s a complete meal in one hand, perfect for a casual dinner or a street-food-inspired party.
Ingredients
- For the dough:
- 3 cups (390 g) all-purpose flour, plus more for dusting
- 1 tsp salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 1/2 cup (120 g) plain Greek yogurt
- 2 tbsp (30 ml) olive oil
- For the filling:
- 1 lb (450 g) ground beef (80/20)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt
- 2 cups (60 g) fresh spinach, roughly chopped
- 1 cup (150 g) crumbled feta cheese
- For cooking:
- 3 tbsp (45 ml) olive oil, for brushing
- For serving (optional):
- Lemon wedges
- Fresh parsley, chopped
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Add the warm water, yogurt, and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 5–7 minutes, until smooth and elastic. If too sticky, add a little more flour; if too dry, add water a teaspoon at a time. Place in a lightly oiled bowl, cover with a damp towel, and let rest for 30 minutes.
- Cook the filling: While the dough rests, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5–7 minutes. Drain excess fat if needed. Add the onion and garlic, and cook until softened, about 3 minutes. 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 for 10 minutes. Stir in the feta.
- Divide the dough: After resting, divide the dough into 6 equal balls (about 100 g each). Keep them covered with a damp towel while working.
- Roll out the dough: On a lightly floured surface, roll one ball into a very thin circle or oval, about 10–12 inches (25–30 cm) in diameter. It should be almost translucent.
- Fill and seal: Place about 1/2 cup (about 100 g) of the filling on one half of the dough, leaving a 1-inch border. Fold the other half over to enclose the filling, pressing the edges to seal. Use a fork to crimp the edges if desired.
- Cook the gozleme: Heat a large non-stick skillet or griddle over medium-high heat. Brush one side of the gozleme with olive oil. Place it oiled-side down in the hot pan. Brush the top with more oil. Cook for 2–3 minutes, until golden brown and crisp, then flip and cook the other side for 2–3 minutes. Repeat with the remaining dough and filling.
- Keep warm: Transfer the cooked gozleme to a baking sheet in a 200°F (93°C) oven to keep warm while you cook the rest.
- Serve: Cut each gozleme in half or into wedges. Serve hot with lemon wedges and fresh parsley if desired.
Tips
- Dough consistency: The dough should be soft but not sticky. If it’s too sticky, add flour a tablespoon at a time; too dry, add water a teaspoon at a time. A well-kneaded dough is key to rolling thin without tearing.
- Rolling thin: Roll the dough as thin as you can without tearing—this is what makes the gozleme crisp and not doughy. If the dough springs back, let it rest for a few more minutes.
- Don’t overfill: Too much filling makes it hard to seal and can cause the gozleme to burst during cooking. Stick to about 1/2 cup per gozleme.
- Substitutions: Use ground lamb or chicken instead of beef (chicken must be cooked to 165°F / 74°C). For a vegetarian version, use a mix of mushrooms and lentils, or just extra spinach and feta.
Serving Suggestions
Serve golden 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 street-food-style appetizer, cut into small pieces with a garlic-yogurt dipping sauce. For a complete meal, pair with a bowl of lentil soup.
Variations
- Cheese and herb: Omit the meat and use a mixture of feta, mozzarella, and fresh herbs like dill and mint.
- Potato and onion: Use mashed potatoes seasoned with salt, pepper, and paprika, mixed with caramelized onions.
- Spicy chicken: Use ground chicken and add chopped chili flakes or a teaspoon of harissa paste. Cook to 165°F (74°C).
- Vegan: Use a plant-based ground meat alternative and omit the feta or use a vegan feta. Cook the filling until heated through.
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 2–3 minutes per side, or in a toaster oven at 350°F (175°C) for 5–7 minutes, until crisp. Avoid microwaving, as it makes the dough soggy. You can also freeze cooked gozleme for up to 2 months, separated by parchment paper. Reheat from frozen in a skillet or oven.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can make the dough up to 1 day ahead. Store it in the refrigerator in an airtight container, and let it come to room temperature for 30 minutes before rolling.
Why is my gozleme tearing when I roll it? The dough might be too dry or not rested enough. Make sure to knead well and let it rest for the full 30 minutes. If it still tears, let it rest for an additional 10 minutes.
Can I use whole wheat flour? Yes, but the dough will be less elastic and slightly denser. Use a mix of half whole wheat and half all-purpose for the best texture.
How do I know when the gozleme is fully cooked? The gozleme should be golden brown and crisp on both sides, and the filling should be hot. If using meat, ensure it reaches a safe minimum internal temperature of 160°F (71°C) for ground beef, checked with a food thermometer.
Can I bake gozleme instead of pan-frying? Yes, you can bake them at 400°F (200°C) for 10–12 minutes, brushing with oil before baking. They won’t be as crisp as pan-fried, but they are still delicious.
What can I use instead of feta? Ricotta salata or a crumbled firm goat cheese work well. For a dairy-free option, use a plant-based feta or omit it and add extra herbs.
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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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