Gozleme is a Turkish stuffed flatbread, traditionally cooked on a convex griddle (sac) and filled with savory ingredients like spiced lamb, spinach, and cheese. This recipe recreates the crispy, golden exterior and juicy filling you’d find at a Sydney food truck, without needing a special grill—a heavy skillet works perfectly. The dough is simple, the filling is flexible, and the result is a street-food favorite that’s surprisingly easy to make at home.
Ingredients
- For the dough:
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 tsp salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 tbsp (30 ml) olive oil
- For the lamb filling:
- 1 lb (450 g) ground lamb (or ground beef)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 tbsp (15 ml) olive oil
- For the spinach and cheese filling:
- 2 cups (60 g) fresh spinach, roughly chopped
- 1 cup (100 g) crumbled feta cheese
- 1/2 cup (50 g) grated mozzarella (or kashar cheese if available)
- 1/4 tsp red pepper flakes (optional)
- For cooking and serving:
- 2 tbsp (30 ml) olive oil, 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 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead for 5–7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water at a time. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rest for 30 minutes at room temperature.
- Cook the lamb filling: While the dough rests, heat 1 tbsp 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. Add the ground lamb, breaking it up with a spoon. Cook until browned and cooked through, about 5–7 minutes. The lamb is safe when it reaches an internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum). Drain any excess fat if desired. Stir in the cumin, paprika, pepper, and salt. Remove from heat and let cool slightly.
- Prepare the spinach mixture: In a bowl, combine the chopped spinach, feta, mozzarella, and red pepper flakes (if using). Mix well.
- Divide and roll the dough: After resting, divide the dough into 4 equal pieces. On a lightly floured surface, roll one piece 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 fold: Place 1/4 of the lamb mixture on one half of the dough, leaving a 1-inch (2.5 cm) border. Top with 1/4 of the spinach mixture. Fold the other half over the filling, pressing the edges to seal. Press gently to flatten the gozleme slightly.
- Cook the gozleme: Heat a large non-stick skillet or cast-iron pan over medium heat. Brush the top of the gozleme with olive oil. Carefully place it in the pan, oiled side down. Brush the top with more oil. Cook for 2–3 minutes, until golden brown and crisp. Flip and cook for another 2–3 minutes, until the other side is golden and the filling is hot. Repeat with the remaining dough and fillings.
- Serve immediately: Transfer the gozleme to a cutting board, cut into wedges, and serve hot with lemon wedges and a sprinkle of parsley.
Tips
- Dough consistency: The dough should be soft but not sticky. If it springs back when rolled, let it rest for a few more minutes—gluten needs time to relax.
- Don’t overfill: Too much filling makes the gozleme hard to seal and can cause it to burst during cooking. Stick to the amounts listed.
- Substitutions: No feta? Use ricotta or a soft goat cheese. No lamb? Ground beef or a plant-based ground meat works well. For a vegetarian version, double the spinach and add some sautéed mushrooms.
- Keep warm: If making multiple, keep cooked gozleme in a 200°F (93°C) oven on a baking sheet while you cook the rest.
Serving Suggestions
Serve gozleme hot, cut into wedges, with a squeeze of fresh lemon juice. It pairs well with a simple side salad of cucumber, tomato, and red onion dressed with olive oil and sumac. For a heartier meal, serve with a bowl of lentil soup or a dollop of thick yogurt mixed with minced garlic.
Variations
- Chicken or beef: Swap the lamb for ground chicken or beef; adjust cooking times accordingly (chicken to 165°F / 74°C).
- Spicy sausage: Use crumbled spicy Turkish sausage (sucuk) instead of lamb for a different flavor.
- Cheese-only: For a simple cheese gozleme, combine feta, mozzarella, and a handful of fresh herbs like dill or mint.
- Potato filling: Mix mashed potatoes with feta and parsley for a filling twist.
Storage and Reheating
Leftover gozleme can be refrigerated in an airtight container for up to 3 days. To reheat, place 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 crisp and hot. Avoid microwaving, as it makes the dough soggy. For longer storage, wrap individually in plastic wrap and freeze for up to 2 months; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature for 30 minutes before rolling.
Why is my gozleme not crispy? The pan might not be hot enough, or the dough is too thick. Make sure to roll the dough very thin and cook over medium-high heat. Also, don’t skip brushing with oil—it’s essential for crispiness.
Can I use whole wheat flour? Yes, but the dough will be less elastic. Use half whole wheat and half all-purpose for best results, and add a little more water if needed.
What is the best pan to use? A cast-iron skillet or a heavy non-stick pan works best because it holds heat evenly. A flat griddle is ideal if you have one.
Can I bake them instead of frying? You can, but they won’t be as crispy. Bake at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden.
Is gozleme gluten-free? Traditional gozleme is not gluten-free, but you can use a gluten-free flour blend. The dough will be more delicate, so handle it gently.
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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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