Lamb Gözleme
This Lamb Gözleme is a time-honored Turkish flatbread, filled with a warmly spiced ground lamb mixture and seared until golden and crisp on the outside. Gözleme, once a traditional village breakfast or snack, has become a beloved street food delicacy throughout Turkey. This version elevates the rustic charm with aromatic spices and tender lamb, celebrating a bold, savory flavor inside a flaky homemade dough.
Equipment
Mixing bowl
Rolling Pin
Cast iron skillet or non-stick pan
Spatula
Measuring cups and spoons
Kitchen towel or plastic wrap
Large spoon
Ingredients
For the Dough:
2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
0.5 teaspoon kosher salt
1 tablespoon olive oil
0.75 cups water - warm, about 100°F (38°C)
For the Lamb Filling:
- 1 tablespoon olive oil
1 pound ground lamb (minced lamb) - preferably grass-fed
1 small yellow onion - finely chopped
2 cloves garlic - minced
1 teaspoon cumin - ground
1 teaspoon smoked paprika
0.25 teaspoon ground cinnamon- 0.5 teaspoon kosher salt - or to taste
0.25 teaspoon ground black pepper - freshly ground 
0.25 cup parsley - fresh, chopped
Instructions
- In a mixing bowl, combine flour and salt. Drizzle in olive oil and gradually add warm water while mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5–7 minutes, or until smooth and elastic. Cover with a towel or plastic wrap and let rest for 30 minutes.
- While the dough rests, heat olive oil in a skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent. Stir in garlic and cook until fragrant, about 30 seconds.
- Add ground lamb, breaking it up with a spoon. Cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if needed.
- Stir in cumin, paprika, cinnamon, salt, and pepper. Mix well and cook another 1–2 minutes to bloom the spices. Remove from heat and stir in chopped parsley. Set aside to cool.
- Divide dough into 4 equal pieces. Roll each into a ball, then flatten into thin ovals (about 10 x 6 inches). Lightly flour your surface to avoid sticking.
- Spoon about 1/4 of the lamb filling onto one half of the dough. Fold over to enclose and press edges firmly to seal. Repeat with the remaining dough and filling.
- Heat a cast iron skillet over medium heat. Cook each gözleme for 3–4 minutes per side or until golden brown, crisp, and cooked through. Press with a spatula to ensure even browning.
- Transfer to a cutting board, slice into three or four strips, and serve hot.
Notes
- For a vegetarian version, substitute seasoned mushrooms or crumbled feta and spinach.
- Adding a touch of chili flakes to the filling gives a gentle heat contrast.
- Use pre-made yufka or phyllo dough if short on time, though homemade dough offers superior flavor and texture.
Nutrition
Calories: 624kcalCarbohydrates: 51gProtein: 26gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 83mgSodium: 656mgPotassium: 394mgFiber: 2gSugar: 1gVitamin A: 570IUVitamin C: 7mgCalcium: 49mgIron: 5mg
How did this recipe turn out for you?Rate this Recipe !
