Turkish Gozleme with Lamb
If you’re in the mood for a savory and satisfying dish that warms your heart and soul, look no further than Turkish Gozleme with Lamb. This delicious street food, filled with fragrant spices and tender lamb, is not just a meal; it’s an experience that transports you straight to the bustling streets of Turkey. The crispy, flaky dough encases a hearty filling that balances warmth and flavor, making it perfect for lunch, dinner, or even a snack.
Why It Deserves a Spot
Turkish Gozleme with Lamb is a treat that deserves a permanent place in your culinary repertoire. This dish is not only a feast for the senses but also a versatile option that can cater to different dietary preferences. The combination of spices like cumin and smoked paprika, along with fresh herbs, elevates the humble lamb filling into something truly spectacular. Plus, the process of making gozleme is engaging and fun, making it a great dish to prepare with friends or family.
What You’ll Gather
To create this delightful Turkish Gozleme with Lamb, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup Greek yogurt (plain)
- 1/2 cup water
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 pound ground lamb
- 1 tablespoon tomato paste
- 1 teaspoon coriander (ground)
- 1 teaspoon smoked paprika
- 2 teaspoons cumin (ground)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 6 ounces spinach (frozen, thawed and chopped)
- 1/2 cup fresh mint (chopped)
- 2 green onions (chopped)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup feta cheese (crumbled)
- 1 medium tomato (chopped)
- Lemon wedges and olives (to serve)
Hardware & Gadgets
Before diving into the preparation, ensure you have these essential tools on hand:
- Mixing bowls – for combining ingredients
- Rolling pin – to roll out the dough
- Skillet or griddle – for cooking the gozleme
- Spatula – for flipping the gozleme
- Knife and cutting board – for chopping vegetables and herbs
Turkish Gozleme with Lamb: From Prep to Plate
Creating Turkish Gozleme with Lamb is a step-by-step process that will fill your kitchen with mouthwatering aromas. Follow these steps to craft your delicious gozleme:
Step 1: Prepare the Dough
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center, then add 1 cup of Greek yogurt and 1/2 cup of water along with 1 tablespoon of olive oil. Mix until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
Step 2: Cook the Filling
While the dough is resting, heat a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Then, add 1 pound of ground lamb to the skillet. Cook until the lamb is browned, breaking it up with a spatula. Stir in 1 tablespoon of tomato paste, 1 teaspoon of coriander, 1 teaspoon of smoked paprika, 2 teaspoons of cumin, and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Mix well and cook for an additional 5 minutes.
Step 3: Add Greens and Herbs
Once the lamb is cooked, remove the skillet from heat. Stir in the chopped spinach, fresh mint, green onions, parsley, crumbled feta cheese, and chopped tomato. Ensure everything is well combined and set aside to cool slightly.
Step 4: Shape the Gozleme
After the dough has rested, divide it into four equal pieces. On a floured surface, roll each piece into a thin circle, about 8-10 inches in diameter. Spoon a generous amount of the lamb filling onto one half of each dough circle, leaving a border around the edges. Fold the other half over the filling, pressing down to seal the edges. You can crimp the edges with a fork for an extra touch.
Step 5: Cook the Gozleme
Heat a skillet or griddle over medium-high heat. Lightly grease it with oil. Place one gozleme on the skillet and cook for 3-4 minutes on each side or until golden brown and crispy. Repeat this process with the remaining gozleme, adding more oil as needed.
Step 6: Serve and Enjoy
Once cooked, serve the Turkish Gozleme with Lamb hot, alongside lemon wedges and olives for a delightful eating experience. The combination of flavors and textures will leave you craving more!
Dairy-Free/Gluten-Free Swaps
If you have specific dietary restrictions, here are some easy swaps you can make:
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt (like almond or coconut yogurt).
- To make it gluten-free, use a gluten-free all-purpose flour blend instead of regular flour.
- Ground lamb can be replaced with ground beef or turkey for a different flavor.
What Not to Do
To ensure your Turkish Gozleme with Lamb turns out perfectly, keep these tips in mind:
- Don’t skip the resting time for the dough; it helps to make the dough more pliable.
- Avoid overcrowding the skillet when cooking; cook one or two gozleme at a time for even browning.
- Don’t rush the cooking of the lamb filling; it needs to be well-seasoned and fully cooked before filling the dough.
Keep-It-Fresh Plan
To maintain the freshness and flavor of your gozleme, consider the following:
- Store any leftover filling in an airtight container in the fridge for up to 3 days.
- Uncooked gozleme can be frozen; just separate layers with parchment paper and store in a freezer-safe bag for up to 2 months.
- Cooked gozleme can be reheated in a skillet over medium heat until warmed through.
FAQ
Can I use other meats for the filling?
Absolutely! While this recipe features ground lamb, you can easily swap it out for ground beef, chicken, or even a vegetarian filling like mushrooms or lentils.
How do I prevent the dough from sticking?
Make sure to use enough flour on your work surface when rolling out the dough. You can also dust the rolled-out dough with a little flour before placing it in the skillet.
Can I make the dough ahead of time?
Yes! You can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate it for up to 2 days. Just bring it back to room temperature before rolling it out.
What sides go well with Turkish Gozleme?
Turkish Gozleme pairs beautifully with fresh salads, yogurt sauces, or even Moroccan Spiced Carrots for a delightful meal.
Serve with These
Enhance your meal with these perfect pairings:
- Beef Stroganoff Recipe
- Pan Seared Tri Tip Steak
- A fresh Greek salad
- Mint yogurt dip
Serve & Enjoy
Now that you have crafted your Turkish Gozleme with Lamb, it’s time to gather your loved ones and share this delightful dish. The combination of crispy, flaky dough with the savory and aromatic filling creates a culinary experience that is both comforting and satisfying. Enjoy every bite, and don’t forget to savor the lovely company around your table.
Turkish Gozleme with Lamb
Ingredients
Equipment
Method
- In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center, then add 1 cup of Greek yogurt and 1/2 cup of water along with 1 tablespoon of olive oil. Mix until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
- While the dough is resting, heat a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Then, add 1 pound of ground lamb to the skillet. Cook until the lamb is browned, breaking it up with a spatula. Stir in 1 tablespoon of tomato paste, 1 teaspoon of coriander, 1 teaspoon of smoked paprika, 2 teaspoons of cumin, and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Mix well and cook for an additional 5 minutes.
- Once the lamb is cooked, remove the skillet from heat. Stir in the chopped spinach, fresh mint, green onions, parsley, crumbled feta cheese, and chopped tomato. Ensure everything is well combined and set aside to cool slightly.
- After the dough has rested, divide it into four equal pieces. On a floured surface, roll each piece into a thin circle, about 8-10 inches in diameter. Spoon a generous amount of the lamb filling onto one half of each dough circle, leaving a border around the edges. Fold the other half over the filling, pressing down to seal the edges. You can crimp the edges with a fork for an extra touch.
- Heat a skillet or griddle over medium-high heat. Lightly grease it with oil. Place one gozleme on the skillet and cook for 3-4 minutes on each side or until golden brown and crispy. Repeat this process with the remaining gozleme, adding more oil as needed.
- Once cooked, serve the Turkish Gozleme with Lamb hot, alongside lemon wedges and olives for a delightful eating experience.
Notes
- Don’t skip the resting time for the dough; it helps to make the dough more pliable.
- Avoid overcrowding the skillet when cooking; cook one or two gozleme at a time for even browning.
- Cooked gozleme can be reheated in a skillet over medium heat until warmed through.
