Gozleme is a Turkish stuffed flatbread, traditionally cooked on a sac griddle and filled with savory ingredients like spiced lamb, spinach, and cheese. This recipe recreates the crispy, golden exterior and juicy, flavorful fillings you’d find at a gourmet food truck, with a versatile dough that works for both classic and creative combinations. It’s a street-food favorite that’s surprisingly simple to make at home, and the fillings can be customized to your taste.
Ingredients
- For the dough:
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 1 teaspoon (6 g) salt
- 1 cup (240 ml) warm water (about 110°F/43°C)
- 1/2 cup (120 ml) plain yogurt
- 2 tablespoons (30 ml) olive oil
- For the classic spinach and feta filling:
- 2 cups (300 g) fresh spinach, roughly chopped
- 1 cup (150 g) crumbled feta cheese
- 1/2 cup (60 g) grated mozzarella cheese
- 1/4 cup (25 g) chopped fresh dill
- 1/4 teaspoon (1 g) black pepper
- For the spiced lamb filling:
- 1 lb (450 g) ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) smoked paprika
- 1/2 teaspoon (1 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- 2 tablespoons (30 ml) olive oil, for cooking
- For serving:
- 2 tablespoons (30 ml) olive oil, for brushing
- Lemon wedges, for squeezing
- Fresh parsley, chopped, for garnish
Instructions
- Make the dough: In a large bowl, combine the flour and salt. Make a well in the center and add the warm water, yogurt, and olive oil. Mix with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky, but not sticky. If it’s too sticky, add a little more flour; if too dry, add a teaspoon of water at a time.
- Rest: Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rest at room temperature for 1 hour. This relaxes the gluten and makes the dough easier to roll thin.
- Prepare the spinach filling: While the dough rests, make the spinach filling. In a bowl, combine the chopped spinach, feta, mozzarella, dill, and black pepper. Mix well and set aside.
- Cook the lamb filling: Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the ground lamb, cumin, coriander, smoked paprika, salt, and pepper. Cook, breaking up the meat with a spoon, until the lamb is browned and cooked through, about 8–10 minutes. The internal temperature should reach 160°F (71°C) as the safe minimum for ground meat (USDA FSIS). Remove from heat and let cool slightly.
- Divide the dough: Once rested, punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then cover with a damp cloth to prevent drying.
- Roll out: On a lightly floured surface, roll one ball into a very thin circle or oval, about 12 inches (30 cm) in diameter. The dough should be almost translucent – this is key for a crispy gozleme.
- Fill and seal: Place about 1/3 cup (about 80 g) of filling on one half of the rolled dough, leaving a 1-inch (2.5 cm) border. Fold the other half over the filling to create a half-moon shape. Press the edges firmly to seal, then 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 the top of the gozleme with olive oil. Place the gozleme, oiled side down, in the hot skillet. Cook for 2–3 minutes, until golden brown and crisp. Brush the top with more oil, flip, and cook for another 2–3 minutes, until golden and cooked through. Repeat with the remaining dough and fillings.
- Serve: Transfer the cooked gozleme to a cutting board, slice into wedges, and serve hot with lemon wedges and fresh parsley.
Tips
- Dough consistency: The dough should be soft and pliable, like playdough. If it’s too sticky, add a little more flour; if too dry, add a teaspoon of water at a time. Resting the dough is essential for easy rolling.
- Rolling thin: Don’t be afraid to roll the dough very thin – it should be almost see-through. This ensures a crispy, not doughy, result. If the dough shrinks back, let it rest for a few more minutes.
- Don’t overfill: Overfilling makes sealing difficult and can cause the gozleme to burst during cooking. Stick to about 1/3 cup per gozleme.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend and add 1 teaspoon xanthan gum. The texture will be slightly less elastic but still delicious. For a vegetarian version, use only the spinach filling or add grilled zucchini and eggplant.
Serving Suggestions
Serve gozleme hot, cut into wedges, with a side of Greek yogurt, a simple tomato-cucumber salad, or a drizzle of pomegranate molasses for a sweet-tart contrast. For a heartier meal, pair with a lentil soup or a fresh herb salad. Lemon wedges are essential to brighten the rich fillings.
Variations
- Chicken and mushroom: Use ground chicken or finely chopped cooked chicken breast with sautéed mushrooms, thyme, and a little cream cheese for a rich, earthy filling.
- Spicy beef: Substitute ground beef for lamb and add 1 teaspoon of chili flakes or harissa paste for a spicy kick.
- Cheese and herb: Combine ricotta, mozzarella, parmesan, and a mix of fresh herbs like mint, parsley, and dill for a fresh, creamy filling.
- Sweet version: For dessert, fill with a mixture of sweetened ricotta, chocolate chips, and cinnamon, then cook and dust with powdered sugar.
Storage and Reheating
Cooked gozleme can be stored 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 until crisp and hot, or bake in a 350°F (175°C) oven for 5–7 minutes. You can also freeze cooked gozleme for up to 2 months, separated by parchment paper. Reheat from frozen in a skillet or oven until hot and crispy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rest in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling. The cold rest can actually make the dough easier to handle.
Why is my gozleme not crispy? The most common reasons are: the dough is too thick, the pan is not hot enough, or you didn’t use enough oil. Make sure to roll the dough very thin, preheat the pan over medium-high heat, and brush the gozleme with oil before and during cooking.
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The dough will be slightly denser and nuttier in flavor, but still delicious. You may need to add a little more water to achieve the right consistency.
What is the best way to seal the gozleme? Press the edges firmly with your fingers, then use a fork to crimp. This ensures a tight seal and prevents the filling from leaking out during cooking. If the edges are dry, brush them with a little water before sealing.
Can I cook gozleme on a grill? Yes, a grill works well. Preheat the grill to medium-high and cook the gozleme for 2–3 minutes per side, with the lid closed. The grill marks add a nice smoky flavor.
Is gozleme traditionally served with a dipping sauce? In Turkey, gozleme is often served plain or with a squeeze of lemon. However, a yogurt-garlic sauce or a spicy tomato sauce are popular modern accompaniments. Try mixing Greek yogurt with minced garlic and a pinch of salt for a simple, refreshing dip.
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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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