Description
Turkish stuffed flatbread, known as gozleme, is a crispy yet tender flatbread filled with savory meat or spinach and feta. This street-food favorite is simple to make and endlessly customizable.
Ingredients
- Dough:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/2 teaspoon dry yeast
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Extra flour for dusting
- Meat Filling:
- 1 pound ground lamb or lean beef
- 1 medium white onion, finely diced
- 3/4 cup warm water
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cayenne
- Spinach and Feta Filling:
- 1 tablespoon olive oil
- 1 medium white onion, finely chopped
- 5 packed cups fresh spinach, chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 cup crumbled feta cheese
- For Cooking and Serving:
- Olive oil for frying
- Fresh lemon wedges
Instructions
- In a large bowl, sift the flour and make a well in the center. Add the warm water, yeast, yogurt, olive oil, and salt. Mix to form a soft, pliable dough.
- Knead by hand for about 6 minutes or with a mixer for 3 minutes until smooth. Cover and let rest in a warm place for 30 minutes, or until doubled in size.
- Divide the dough into 6 equal portions and roll each into a ball. Dust lightly with flour and cover while preparing the fillings.
- For the meat filling: In a bowl, mix ground meat, onion, warm water, cumin, salt, pepper, paprika, and cayenne until spreadable.
- For the spinach and feta filling: Heat olive oil in a skillet, sauté onion until soft. Add spinach, dill, parsley, salt, and pepper flakes. Cook until wilted. Stir in feta, cook for 2 minutes, then cool.
- Roll each dough ball into a thin circle. For meat: spread mixture over half and fold over, sealing edges. For spinach: place in center and fold dough over to form a parcel.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook each gozleme for a few minutes per side until golden and crisp.
- Serve hot with lemon wedges.
Notes
- You can make the dough ahead and refrigerate overnight.
- Try fillings like mashed potatoes or mixed cheeses for variety.
- Resting the dough helps prevent tearing during rolling.
- Spinach can be replaced with Swiss chard or kale.
- Gozleme is best fresh but reheats well in a skillet or oven.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Turkish
Nutrition
- Serving Size: 1 flatbread
- Calories: 390
- Sugar: 3g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg
