Gozleme is a savory Turkish stuffed flatbread, traditionally cooked on a convex griddle called a sac. It consists of thin, hand-stretched dough filled with ingredients like spinach and feta, minced meat, or potatoes, then folded and cooked until crisp and golden. This recipe recreates the authentic street-food experience at home, using a simple pan-frying method that yields a beautifully crisp exterior and a juicy, flavorful filling.
Ingredients
- For the dough:
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 tsp salt
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) olive oil
- For the spinach-feta filling:
- 10 oz (280 g) fresh spinach, roughly chopped
- 1 cup (150 g) crumbled feta cheese
- 1 small onion, finely chopped
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- For the minced meat filling (optional):
- 1 lb (450 g) ground beef or lamb
- 1 small onion, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil for cooking
- 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, combine the flour and salt. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little more flour if needed. Cover with a damp cloth and let rest for 30 minutes.
- Prepare the spinach filling: While the dough rests, heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat, let cool slightly, then mix in the crumbled feta. Season with salt and pepper to taste. Set aside.
- Prepare the meat filling (if using): In the same skillet, heat 2 tbsp olive oil over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat. Add the onion, cumin, paprika, salt, and pepper. Cook for another 2 minutes until the onion is soft. Remove from heat and set aside.
- Divide and roll the dough: After resting, divide the dough into 4 equal pieces. On a well-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.
- Fill and fold: Place a quarter of the filling (either spinach or meat) on one half of the rolled dough, leaving a 1-inch border. Fold the other half over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork if desired.
- Cook the gozleme: Heat a large non-stick skillet or griddle over medium-high heat. Brush the surface with a little olive oil. Carefully place one gozleme in the skillet. Cook for 2-3 minutes per side, until golden brown and crisp. Brush the top with oil before flipping. Repeat with the remaining gozleme, keeping cooked ones warm in a low oven (200°F / 95°C) while you cook the rest.
- Serve: Cut each gozleme into wedges and serve hot with lemon wedges and fresh parsley.
Tips
- Dough consistency: The dough should be very soft and pliable. If it springs back when rolled, let it rest for another 10 minutes. Overworking the dough can make it tough.
- Don’t overfill: Too much filling makes the gozleme difficult to seal and cook evenly. Stick to about 1/2 cup of filling per gozleme.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend, but note that the dough will be more fragile. For a dairy-free filling, substitute the feta with crumbled tofu seasoned with salt and lemon juice.
- Common mistake: Cooking on too high heat will burn the outside before the inside is cooked. Medium-high is ideal, and make sure the oil is hot but not smoking.
Serving Suggestions
Gozleme is traditionally served hot, cut into slices, with a squeeze of fresh lemon juice. It pairs beautifully with a simple tomato and cucumber salad, a dollop of plain yogurt, or a side of Turkish pickles. For a heartier meal, serve alongside a bowl of lentil soup or a fresh green salad.
Variations
- Potato filling: Mix 2 cups (300 g) mashed potatoes with 1/2 cup (50 g) grated cheese (like kashar or cheddar), salt, pepper, and a pinch of nutmeg.
- Herbed cheese: Combine 1 cup (150 g) crumbled feta with 1/2 cup (50 g) grated mozzarella, chopped fresh dill, and a beaten egg to bind.
- Spicy sausage: Use sucuk (Turkish sausage) or chorizo, sliced thin, instead of ground meat. Cook it briefly before adding to the filling.
- Sweet version: Fill with a mixture of ricotta, sugar, and cinnamon, then dust with powdered sugar after cooking.
Storage and Reheating
Cooked gozleme can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, stack cooled gozleme with parchment paper between each, then wrap in foil and freeze 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 crisp. Avoid microwaving, as it will make the dough soggy.
Frequently Asked Questions
What is the origin of gozleme? Gozleme is a traditional Turkish dish, particularly associated with the central Anatolian region. It has been a staple of Turkish village life for centuries, often made by women on a sac over an open fire. Its popularity has spread across the world through Turkish restaurants and street food vendors.
Can I make the dough ahead of time? Yes, you can prepare the dough up to 24 hours in advance. After kneading, wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for about 30 minutes before rolling out.
Why is my gozleme dough tearing? Tearing usually happens if the dough is too dry or rolled too thin. Make sure to keep the dough covered while working with it, and dust your work surface generously with flour. If the dough tears, patch it with a small piece of dough and press to seal.
Can I use a grill instead of a skillet? Yes, a grill works well. Preheat the grill to medium-high, oil the grates, and cook the gozleme for 2-3 minutes per side. The char adds a nice smoky flavor.
What is the traditional way to cook gozleme? Traditionally, gozleme is cooked on a convex iron griddle called a sac, which is heated over a fire or stove. The dough is rolled out on a low table, filled, and then cooked directly on the sac. At home, a large non-stick skillet or griddle is an excellent substitute.
Is gozleme served hot or cold? Gozleme is best served hot, straight off the griddle, when the exterior is crisp and the filling is warm and flavorful. It can be eaten at room temperature, but it loses its crispiness.
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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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