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Homemade Turkish Gozleme with Lamb photo

Turkish Gozleme with Lamb

This Turkish Gozleme with Lamb is a mouthwatering delight! Crispy, flaky dough filled with spiced lamb and fresh herbs makes for a perfect meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Turkish
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup Greek yogurt (plain)
  • 1/2 cup water
  • 1 tablespoon olive oil
For the Filling:
  • 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)

Equipment

  • Mixing bowls
  • Rolling Pin
  • Skillet or griddle
  • Spatula
  • Knife and cutting board

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.