Gozleme!! Crispy, golden Turkish flatbreads stuffed with all sorts of tasty fillings. Choose from Spinach and Feta, or spiced Beef or Lamb. I want them all!
Like everybody’s favourite Easy Flatbreads recipe, the Gozleme pastry requires no yeast, just 3 ingredients (no yogurt) and is very easy to work with. You’re going to fall in love with this recipe!
Gozleme recipe
Weekend markets wouldn’t be the same without Turkish Gozleme stands. Sturdy Turkish Mamas with powerful arms rolling out the dough, and pretty young ladies front of house, smiling charmingly at customers.
Total stereotype there. But it’s a very effective marketing strategy!! 😂
If you’re new to Gozleme, all you need to know is this: they are olive oil flavoured flatbreads stuffed with all sorts of fillings. The most popular ones are Spinach and Feta, spiced ground lamb / beef (mince), and potato (carb on carb 👌🏻).
Pan fried until golden and crispy, then cut into grabbable-size pieces with lemon wedges on the side, there’s a reason why Gozleme stands often have the longest lines at weekend markets – because everybody loves them!!!
The Gozleme dough
Gozleme pastry is possible the easiest flatbread in the world because:
it’s traditionally made without yeast;
only requires 4 ingredients: flour, olive oil, salt and water
“dump and mix” job using a stand mixer or food processor
the dough is very easy to work with – easy to roll out (unlike rock hard fridge-cold Quiche pastry!), to pull and stretch into the shape that you want, and patch up accidental tears. 🙂
“If you’re new to making your own flatbreads, this is a great one to start with! The gozleme dough is very forgiving and easy to handle when rolling out.”
I typically make 4 Gozlemes from each batch of dough, though it can easily stretch to 5.
Gozleme Fillings
I’m sharing two fillings today:
Spinach and Feta, and
Lamb or Beef spiced ground meat filling. Though chicken, pork and turkey could be used too.
Just a note: I stuff my Gozleme way more generously than the Turkish Mamas at the Gozleme stands. I figure if we’re going to the effort of making our own, we shouldn’t skimp on fillings!!
Spinach and Feta Filling for Gozleme
The Spinach and Feta filling has nothing ground breaking in it. Egg for binding, garlic for flavour and pepper. (Ignore the salt in the photo, it’s not required!!)
The one little trick I’ve adopted over the years is to scrunch the spinach to wilt it down slightly. It makes it much easier to stuff the flatbread when the spinach is compacted down. Trying to enclose a huge pile of green fluffage with thin pastry is not fun.
Lamb or Beef Gozleme Filling
I told you I like to be generous with my fillings….. so while the traditional minced meat Gozleme usually has just a very thin scattering of meat with little more than a bit of onion, I like to fill mine out with all sorts of extras.
Increase the volume, more texture, add colour and more flavour!
Wrapping & cooking
Don’t be intimidated by this part! It’s really not difficult – and as I said, we’re working with a friendly dough here. The step photos below are fairly self explanatory, but here are a few tips:
Don’t make them too big – just because the Turkish Mamas at the gozleme stand make theirs the size of extra large pizzas, doesn’t mean you should! Large gozleme = difficult to transfer to skillet and flip. Remember, they’ve been doing it for 40 years….
Press out air pockets = no trapped heat ballooning = flatter = crispier
Transfer to skillet – slide onto a pizza paddle or similar, then slide into the skillet. Once cooked, it’s crisp enough to scoop up with a spatula – you’ll see in the recipe video!
Make sure they fit comfortably in the skillet! I cannot tell you the number of times I’ve had half a gozleme hanging out of the pan…. 😂
Don’t skimp on oil – if you want the crispiest, most golden pastry, now is not the time to be counting calories! (Besides, remember that olive oil is better for you!)
Though traditionally served with lemon wedges, hand on heart, I have never used them. (And I’ve had my fair share of Gozleme in my life time!). They are great as they are, hot off the stove.
In my world, these are a summertime BBQ favourite. Terrific to cook these on the flat side of the BBQ – plus there’s more space than a skillet so you can cook multiple gozlemes at the same time.
And the extra bonus (because we all secretly love this part😈) – everyone is always so impressed. It’s just not something that most people think about making at home.
I’ve used the word “crisp” alot in this post. So I’m going to leave you with this image. Crispy crispy juicy stuffed Lamb Stuffed Gozleme.
Or – wait. Was it beef?? There’s been a lot of gozleme around here in recent weeks. So I’m not sure. But it doesn’t matter. BOTH are equally delicious!!~ Nagi x
Gozleme recipe
Watch how to make it
Note: I forgot to press record when putting water into the dough, oops! Follow written recipe below.
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Gozleme!!
Ingredients
Gozleme pastry:
- 2.5 cups (375g) flour , plain/all purpose (GF Note 4)
- 1/3 cup (85ml) extra virgin olive oil
- 3/4 cup (185ml) water
- 1/2 tsp salt
Choose ONE Filling (Note 1)
Spinach & Feta:
- 300g / 10oz baby spinach
- 2 garlic cloves , minced
- 2 eggs
- 1 tsp black pepper
- 300g / 10 oz Danish feta (soft feta, Note 2)
- 2 cups (200g) shredded mozzarella cheese (Note 3)
Spiced Lamb or Beef:
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 500g / 1 lb beef or lamb mince (ground)
- 1 capsicum / bell pepper , chopped
- 90g / 3 oz baby spinach
- 1.5 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp cayenne (adjust spiciness to taste)
- 3/4 tsp each salt and pepper
- 1 tbsp water
- 120g / 4 oz Danish feta (Note 2)
Cooking / Serving:
- 1 – 1.5 tbsp olive oil , per gozleme
- Lemon wedges (optional)
Instructions
Pastry:
- Fit stand mixer with dough hook. Combine flour, oil, salt and water in the stand mixer bowl. Mix for 2.5 minutes on medium high speed 7 until smooth (see video for before & after). (Note 4) Dough should be a pliable, smooth ball, not sticky.
- Cover and rest for 20 minutes.
- Sprinkle work surface with flour. Cut dough into 4 pieces.
- Roll out into 35cm/14″ x 20cm/8″ rectangle.
Filling:
- Make EITHER the lamb / beef Filling, or Spinach & Feta (or make 1/2 batch of both!).
Lamb or Beef Filling:
- Heat oil in large skillet over high heat.
- Cook garlic and onion for 1 minute. Add capsicum, cook for 2 minutes.
- Add beef and cook until it changes from pink to brown, breaking it up as you go.
- Add cumin, paprika, cayenne (if using), salt, pepper and water. Cook for 2 minutes.
- Add spinach, stir until wilted.
- Cool before using.
Spinach Feta Filling:
- Place spinach, garlic, egg and pepper in a bowl. Scrunch with hands to reduce volume and make spinach “floppy”.
- Add feta and stir through.
Making Gozleme:
- Spread Filling on half the pastry, pushing to the edge. Sprinkle Lamb/Beef Filling with crumbled feta. Sprinkle Spinach Feta with mozzarella cheese, if using.
- Fold other side of pastry over to cover Filling. Press down edges, pressing out excess air pockets trapped inside as you go. Use water if needed to seal well.
- Sprinkle flour on a round pizza paddle (or similar). Slide gozleme onto paddle.
Cooking:
- Heat 1.5 tbsp oil in a large skillet over medium high heat. (I usually get 2 pans going)
- Slide gozleme into skillet. Cook, lightly pressing down (including edges), until deep golden and crispy – about 3 minutes. Flip and cook, pressing down lightly, until crispy.
Serving:
- Transfer to cutting board. Cut into 6 or 8 pieces.
- Serve immediately with lemon wedges, if desired.
Recipe Notes:
- Cooked gozleme should be eaten asap while hot and crispy!
- Dough can be kept for 3 to 4 days in fridge
- Do not keep filled uncooked gozleme in fridge – inside sweats and makes underside of dough soggy
- Best way to keep warm while you keep cooking is in 120C/250F oven ON A RACK not on a baking tray (hot gozleme sweats and underside gets soggy)
- Cooked gozleme can be frozen or kept in fridge – cool, wrap, put in container
- Reheat either by pan frying or on tray in oven at 180C/350F for 7 minutes or so
Nutrition Information:
More tasty things stuffed between crispy bread
Life of Dozer
Dog treat. Everybody say together – “That’s sooooooo Asian!”
Hi Nagi….Great recipe…couple of questions. Is there a way to help the border stick together better? Also can you keep left over dough overnight?
Hi Nagi, I’m a an extreme beginner when it comes to dough, and this came out so great! I am from Australia, but now living in Costa Rica, so this was such a perfect nostalgic weekend market flavor! I used some locally grown greens instead of the spinach, and a local cheese called queso fresco which behaves similarly to fetta. My only minor issue was that the edges were still a teensy bit doughy at the end. Perhaps I need to roll it out a bit thinner or put it on a lower heat? Thanks so much Nagi, I am keen to keep exploring bread recipes on your site!
Can I use bread flour for this?
Made this over and over, amazing every time!! Kids love it too!
Oh…these are so good!!!
I don’t have a mixer for the dough. Is there anything at the market that I can substitute for dough. I know it won’t be the same but I love the filling that you are making. I want to try this out.
There are lots of other recipes I found that use regular flour tortillas instead of the homemade dough
I make the dough in a food processor. Short bursts till it comes together then knead the pastry a little until it resembles Naggies 😊
Try the yogurt and flour dough. You just mix 1/2 cup yogurt with 1 cup plain flour. No need to knead.
You can use that for pizza too but then you use self raising flour.
These were a big hit with us, I made the lamb ones. I didn’t have a pizza paddle so rolled the dough out on a piece of baking paper, transferred to pan on paper, flipped upside-down into pan and peeled the paper off, It worked like a dream and I reused the paper for the next one. Will definitely be making these again. Thanks for another tasty recipe Nagi xx
Could these be cooked in a pizza oven?
I am a bit confused. The instructions for the pastry say to cut into 4 pieces yet the video only shows you rolling out one.
I am presuming this makes 4, dividing the filling up for 4 pieces of dough that have to be rolled out?
The video shows the dough being cut into 4. You simply make the other 3 the same way.🙂
Great recipe and twice as good as pizza (double the crispiness!) The first time I made this, I made both fillings and double the dough. I had a lot left over so the next day I made more but combined the fillings, which was even more appealing. My latest iteration has been to substitute TVP for lamb, add more spinach, and add some dollops of tomato paste. My kids don’t like feta as much as other cheeses so I went with a pizza blend. Delicious! Thank you Nagi for yet another winner.
I am happy that you and the kids like it so much Elaine! N x
If you don’t have a stand mixer what do you suggest using for the dough? A good processor or hand mixer?
Thanks!
OMG! How did I not know this recipe was here?!! I LOVE gozleme but have never made it before. It was amazing! The pastry was thin and crispy, filling delicious and extra flavour with the squeeze of lemon! Thank you Nagi for this recipe!
I am so glad you liked it Caroline! N x
Has anyone tried to freeze these? Any recommendations? Thankyou!
Hi Nagi, I simply love your recipes and they all come out super good. Would like to try these now, can you pls tell me if you cooked the spinach before you mixed all the other ingredients for the spinach feta filling
No I didn’t cook it Lucille – I just scrunch it with my hands then use it as per the recipe. N x
Love this recipe. I’ve made it many times before. This weekend I’ll be making it for guests
What a fabulous recipe! I made the feta and spinach, absolutely delicious. I have pastry left so plan to make them with the lamb filling. Thank you so much x
OMG Nagi. This is the best recipe ever. Big fans of Gozleme in this fam and now we can make it at home – tastes just like the Turkish ladies at the local markets make it. Soooo goood.. Guess what’s for dinner again tonight.
A recipe that works really well first time. Excellent dough. A delicious fun snack; highly recommended.
Just made this with beef and I made it a while ago with chicken thigh meat. Both versions were really good, gobbled up in no time by the whole family. Thumbs up! 👍
Thanks for your recipe Nagi. They’re so easy and so so tasty! Try just is my first time making gozleme. I made the spinach with feta. Used my kenwood mixer and pastry done in 2.5mins. My husband had 2 pieces and I one and we loved it. So yum. Will make again and will try the meat recipe. I’m like you; simple but tasty recipes. Will definitely try some of your other recipes.
Thank you Pat, so glad you enjoyed it! N x
Hey Nagi enjoyed the actual recipe, perfect dough and easy to make once I followed the recipe.
I really did not like this paragraph in your recipe though, it seems sexist, offensive and just off. Wanted to point that out to you as I’m sure it’s not what you’d like people to feel as they read your descriptions;
“Sturdy Turkish Mamas with powerful arms rolling out the dough, and pretty young ladies front of house, smiling charmingly at customers.” Sturdy?? Pretty young ladies??? Charmingly? Yuck. Women are more than their bodies.
There’s a lot of Turkish people where I live, so there are many stores that sell gözleme. It’s almost always women making them. I have yet to see a guy in the open kitchen making it. Not like i noticed nor does it matter to me!
Anyway, Nagi, thank you for this recipe. I only had frozen spinach so I cooked that first (enough to separate the leaves). I don’t have a stand mixer so I had to hand knead it, which I’m not very good at yet, so it took me a while lol. It was well worth it, though, because my very picky toddler loved it. Definitely a keeper!
The stupid things people get offended over these days!
seriously? sexist, offensive? get a grip on yourself!!