Lamb Gözleme
Inspired by the traditional street foods of Turkey, Lamb Gözleme is a savory stuffed flatbread that marries warm spices with succulent ground lamb and a crisp, golden crust. Perfectly handheld, these rustic delights originated in Anatolian village kitchens and have since become a beloved comfort food across the Mediterranean. This is my modern, flavor-rich twist on a timeless classic, filled with fragrant herbs, crumbled feta, and caramelized onions for a mouthwatering experience.
Equipment
Mixing bowl
Rolling Pin
Large non-stick skillet or griddle
Measuring spoons
Spatula
Clean kitchen towel
Ingredients
For the Dough:
3 cups all purpose flour (plain flour Australia and UK) - prefer organically milled for better hydration
1 teaspoon salt - fine sea salt recommended
1 cup water - warm, around 110°F (43°C)
2 tablespoons olive oil - extra virgin preferred
For the Filling:
1 pound ground lamb (minced lamb) - grass-fed if possible for best flavor
1 medium yellow onion - finely diced
2 cloves garlic - minced
1 teaspoon cumin - freshly ground enhances aroma- 1 teaspoon ground sumac - adds a tangy brightness
0.5 teaspoon chili flakes - adjust for desired heat
0.25 cup parsley - fresh, chopped finely
0.5 cup feta cheese - crumbled, or Bulgarian or Turkish style- 2 tablespoons olive oil - for cooking
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour and salt. Make a well in the center and add warm water and olive oil. Mix with your hands until a shaggy dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
- Cook the Filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add onions and sauté until translucent, about 4–5 minutes. Add garlic and cook for another minute. Stir in ground lamb, cumin, sumac, chili flakes, and a pinch of salt. Cook until lamb is browned and fully cooked, about 8–10 minutes. Remove from heat and stir in parsley and crumbled feta. Let cool slightly.
- Assemble the Gözleme: Divide rested dough into 4 equal pieces. On a lightly floured surface, roll each into a thin 10-inch (25 cm) circle. Spoon 1/4 of the lamb filling onto one half of each circle, leaving a 1/2 inch border. Fold dough over and press edges firmly to seal.
- Cook the Gözleme: Heat a non-stick skillet or griddle over medium heat. Cook each gözleme for 3 to 4 minutes per side, pressing gently with a spatula, until golden brown and crisp. Wipe pan as needed between batches and drizzle with oil if necessary.
- Serve Hot: Slice gözleme into wedges. Serve immediately while warm with lemon wedges and a side of tangy yogurt dip.
Notes
- For a vegetarian twist, swap lamb with sautéed spinach and mushrooms and increase feta to 3/4 cup.
- If the dough feels too sticky, dust lightly with flour during kneading; avoid overworking it.
- Use a pizza stone or cast iron pan for extra crispiness if available.
Nutrition
Calories: 852kcalCarbohydrates: 76gProtein: 32gFat: 46gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 99mgSodium: 876mgPotassium: 445mgFiber: 3gSugar: 1gVitamin A: 476IUVitamin C: 8mgCalcium: 147mgIron: 7mg
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