Name: Turkish Lamb Gözleme with Spinach and Feta Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Turkish
Ingredients: 2¼ cups all-purpose flour; ½ teaspoon salt; ½ cup plain Greek yogurt; ½ cup water; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; ½ pound ground lamb; 1 tablespoon tomato paste; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 2 teaspoons ground cumin; ½ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste; 6 ounces frozen spinach, thawed and chopped; ½ cup fresh mint, chopped; 2 green onions, chopped; ½ cup fresh parsley, chopped; ½ cup feta cheese, crumbled; 1 medium tomato, chopped; Lemon wedges; Olives

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Introduction

Gozleme is a traditional Turkish flatbread filled with a savory mix of spiced lamb and fresh herbs. This homemade version combines tender ground lamb with spinach, feta, and aromatic spices, wrapped in a soft, yogurt-infused dough. It’s perfect for a flavorful meal or snack that brings the taste of Turkey to your kitchen.

The image shows two stacked quesadilla halves on a white plate, resting on a white marbled surface. The quesadilla has three visible layers: the top and bottom layers are golden-brown, toasted tortillas with a slightly crispy texture. The middle layer is filled with finely chopped green leafy vegetables, small pieces of cooked meat, and bits of melted cheese mixed with chopped green onions and diced tomatoes, creating a colorful, fresh, and textured filling. A woman's hand is holding the top quesadilla half, slightly lifting it to reveal the detailed filling inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups all-purpose flour
½ teaspoon salt
½ cup plain Greek yogurt
½ cup water
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
½ pound ground lamb
1 tablespoon tomato paste
1 teaspoon ground coriander
1 teaspoon smoked paprika
2 teaspoons ground cumin
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
6 ounces spinach, frozen, thawed and chopped
½ cup fresh mint, chopped
2 green onions, chopped
½ cup fresh parsley, chopped
½ cup feta cheese, crumbled
1 medium tomato, chopped
Lemon wedges and olives, for serving

Instructions

Step 1: In a large bowl, combine the flour and ½ teaspoon salt. Make a well in the center and add the Greek yogurt and water. Stir together with a spoon until combined. If the dough feels too dry, add water a tablespoon at a time until it comes together.
Step 2: Flour your work surface and knead the dough for about 3 minutes until smooth and elastic. Cover with plastic wrap or a clean towel and set aside.
Step 3: Heat olive oil in a medium skillet over medium heat. Add chopped onion and minced garlic and sauté for 3 to 4 minutes until soft and translucent.
Step 4: Add ground lamb to the skillet, breaking it apart with a wooden spoon. Cook for 4 to 5 minutes until browned. Stir in tomato paste, coriander, smoked paprika, cumin, salt, and pepper. Add the chopped spinach and cook for another 2 minutes. Remove from heat and let cool slightly.
Step 5: Divide the dough into 4 equal portions. Roll each portion into a 12 by 10-inch rectangle.
Step 6: Place about 3 tablespoons of the lamb mixture in the center of each rectangle. Top with fresh mint, green onions, parsley, ¼ of the crumbled feta, and chopped tomato. Fold the edges of the dough over the filling to seal.
Step 7: Spray a large skillet with cooking spray and heat over medium. Cook 1 or 2 gozleme at a time for 3 to 4 minutes on each side until golden brown and crisp, spraying more cooking spray as needed.
Step 8: Cut each gozleme diagonally in half and serve warm with lemon wedges and olives.

Tips & Variations

Use fresh spinach instead of frozen for a brighter flavor and texture.
Swap ground lamb with ground beef or turkey for a milder taste.
Add a pinch of chili flakes to the lamb mixture if you like a little heat.
Brush the cooked gozleme with melted butter for extra richness.

Storage

Store cooked gozleme in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for a few minutes on each side to restore crispness. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a tall stack of folded quesadilla slices on a white plate, each slice made of golden-brown grilled flatbread. Between the layers, there are visible fillings that include melted white cheese, green chopped herbs, small pieces of cooked meat, and bits of red bell pepper, all mixed together to create a colorful, textured look. At the front of the plate, there are three lemon wedges and a few dark olives scattered around, adding contrast in color. The background features a blurred bunch of some fresh greens and tomatoes, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and keep it wrapped in the refrigerator. Bring it to room temperature before rolling and assembling the gozleme.

Can I use other fillings besides lamb?

Absolutely! Gozleme is versatile and can be filled with ingredients like spinach and cheese, potatoes, mushrooms, or even minced chicken. Adjust seasonings accordingly.