Go Back Email Link
–+ servings

Lamb Mince Gozleme

Eleanor Craig
Gozleme is a beloved Turkish street food made with hand-rolled dough, stuffed with savory fillings, and cooked to a golden crisp on a griddle. This recipe features an aromatic spiced lamb mince, inspired by the robust flavors of Anatolian cuisine. The tender, juicy lamb is balanced with the freshness of spinach and herbs, all enveloped in thin, crispy flatbread for a deeply satisfying bite. An ideal dish for sharing, it’s a perfect balance of tradition and indulgence.
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 gozlemes
Calories 631 kcal

Equipment

Large mixing bowl
Rolling Pin
Griddle or large nonstick skillet
Spatula or tongs
Knife and chopping board
Measuring cups and spoons

Ingredients
 
 

For the Dough:

  • Pile of flour isolated on white background2 cups all purpose flour (plain flour Australia and UK) - sifted
  • Coarse sea salt top view0.5 teaspoon sea salt
  • Store of fresh water0.75 cup water - lukewarm
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - extra virgin preferred

For the Lamb Filling:

  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil
  • Ripe yellow onion on a white background1 medium yellow onion - finely diced
  • garlic2 cloves garlic - minced
  • Tasty minced meat isolated on white background1 pound ground lamb - high quality with moderate fat
  • ground cumin1 teaspoon cumin - ground
  • Sweet pepper red paprika powder in wooden bowl over white1 teaspoon smoked paprika
  • Dried chili pepper flakes in wooden bowl over white0.5 teaspoon red pepper flakes - optional for heat
  • Spinach salad1.5 cups baby spinach - chopped roughly
  • parsley on white background0.25 cup parsley - fresh, finely chopped
  • wooden bowl of salt0.5 teaspoon salt - adjust to taste
  • Ground black pepper pile, paths, top0.25 teaspoon ground black pepper - freshly ground

Instructions
 

  • Make the Dough: In a large mixing bowl, combine the flour and sea salt. Gradually add lukewarm water and olive oil while mixing until a smooth dough forms. Knead the dough for 8–10 minutes until it’s elastic and soft. Cover with a clean cloth and let rest for 30 minutes.
  • Prepare the Filling: Heat olive oil in a skillet over medium heat (350°F / 175°C). Add diced onion and sauté 3–4 minutes until translucent. Add minced garlic and ground lamb. Cook until the meat is browned and fragrant, about 8–10 minutes. Stir in cumin, paprika, red pepper flakes, salt, and pepper. Turn off the heat and fold in spinach and parsley. Let cool.
  • Assemble the Gozleme: Divide dough into 4 equal parts. Roll each ball into a thin 12-inch round. Place a generous scoop of filling over half of the dough, leaving a 1-inch edge. Fold the other half over to enclose filling and pinch edges to seal.
  • Cook the Gozleme: Heat a griddle or skillet over medium-high heat (375°F / 190°C). Place one gozleme on at a time, cooking for 2–3 minutes per side, or until golden brown and crisp. Press down gently with a spatula for even contact.
  • Slice and Serve: Let the gozleme rest 2 minutes before slicing into triangles. Best served warm.

Notes

  • Substitute lamb with ground beef, plant-based crumbles, or mushrooms for dietary adjustments.
  • To save time, prepare the filling a day in advance.
  • Fresh dough yields the best texture, but store-bought pizza dough works in a pinch.
  • A touch of feta or mozzarella can add richness to the filling.

Nutrition

Calories: 631kcalCarbohydrates: 52gProtein: 26gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 83mgSodium: 670mgPotassium: 475mgFiber: 3gSugar: 2gVitamin A: 1699IUVitamin C: 11mgCalcium: 62mgIron: 6mg
How did this recipe turn out for you?Rate this Recipe !
QR Code linking back to recipe