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!”
Made Beef Gozleme for lunch today , the dough was really easy to work with the results were yum!
Thank you Nagi for another great recipe.
You’re so welcome Monsterrat!! N x
Fantastic recipe with easy to follow instructions…will definitely be making this again
This sounds so good! Is there any way to make the dough by hand, not with a stand mixer?
Hi Grace – Absolutely! Any dough can be made by hand, it’s just a question of effort! Knead the dough until it it’s pliable and smooth. Use the “window pane test””. It will take around 10 minutes by hand. – Nx
This was the first recipe I tried from you & is my favourite! I make 2 x Lamb & 2 x Spinach. We eat one of each & the other two go in the freezer. Great for when I couldn’t be bothered or don’t have time to cook. Get them out, thaw, & then a quick pan fry to re-heat & crisp up. Love them!!
Hello. I would love to make these but wondered if there would be any healthy GF flour options that would work?
Sorry it would change the texture here and makes them quite hard. N x
Thanks Nagi! I’d never had or heard of this, but your recipe looked so good I had to try it. So glad I did! I made one each, ground lamb and spinach. Fantastic! Excellent directions and the video helped too!
Hi Nagi, can you freeze these? Before or after cooking??
Thanks
Hi Jeanette, see the recipe notes for directions on how to make these ahead 🙂 N x
I was wondering if 00 flour used for pizza would be suitable for this recipe. I have never seen this pastry before and it looks amazing.
I haven’t tried to be honest Stella! I imagine it may affect the texture but would love to know if you give it a go! N x
Hey Nagi, love your stuff. Your recipes are my go-to whenever I step foot into the kitchen. Do you have any advice on chicken and mushroom filling for the gozleme. It is so common and popular in Australia but I can’t find anything online to help me recreate it. Would love your expertise!
Absolutly delicious! I had gozleme in Australia when I used to work in a largely Turkish community (I now live in Malaysia). This tastes exactly how I remeber it. Its been nominated my 10 year old’s new favorite dish ever.
Awesome recipe. Great dough, so smooth and easy to work with.
I’m wondering if this dough would work for a pizza, like a flatbread type pizza, any thoughts?
My dough had white spots and dried out a little it seems. I followed the recipe to how it was written. The dough when cooked was raw, perhaps I needed to roll it out thinner? I left it to rest outside for more than 20mins, perhaps 2hrs before I refrigerated it to be used. Can you advise how yours ended up being so soft?
Hi Anusha, sorry you had issues here – the white spots is most likely caused by the salt you used – can you let me know what type of salt you used in this recipe? If you’re finding the dough raw, you’ve probably left it a little on the thick side unfortunately – N x
Hey Nagi, Do you think I could make the dough in the bread maker? Super lazy I know but I’m really hoping so!
HI Shana, I make the dough in my breadmaker on the pasta setting, perfect every time!
The first few times I made this recipe I used the cup measurement. However, then I made it weighing the flour to discover the conversion is wrong. 2 1/2 cups is 275g not 375g. Had to bin it and start again!
Hi Kate, the gram measurement is right as 1 cup weighs 150g of flour here. 🙂 N x
Hi Nagi! How big of a problem is it to not have a stand mixer when making gozleme?
I make both fillings and put a layer of each…. not traditional, but dam, it’s good!
the video or the recipe do not indicate when the water goes in or is used
Hi! Do you think it would be okay to cook the filling the night before?
Yes for the meat one 🙂 Not for the spinach one, it will get too sweaty and watery 🙂 Just prep everything the night before and mix the spinach one just before cooking! N x
Very easy recipe and delicious outcome. The dough is perfect to use with any filling you like. Will definitely make this again.
Grear recipe. I adore all kind of pies! But you cannot use the word “feta” for any other than Greek feta. This Danish cheese is called “white cheese” I think 😊
Merry Xstmas from Athens!
Woah – really??? Learn something new every day! N x