Print

Turkish Lamb Gözleme with Spinach and Feta Recipe

Print Recipe

★★★★★

4.6 from 303 reviews

Turkish Gozleme with Lamb is a traditional flatbread stuffed with a flavorful mixture of spiced ground lamb, spinach, fresh herbs, and feta cheese. This savory stuffed bread is pan-cooked to a golden crisp and typically served with lemon wedges and olives for a delicious and authentic Turkish meal.

Ingredients

Scale

Dough

  • 2¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup plain Greek yogurt
  • ½ cup water

Filling

  • 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

To Serve

  • Lemon wedges
  • Olives

Instructions

  1. Prepare the dough: In a large bowl, combine the all-purpose flour and salt. Make a well in the center, then stir in the Greek yogurt and water. Mix well with a spoon until a cohesive dough forms. If the dough feels too dry, add water one tablespoon at a time until smooth.
  2. Knead the dough: Flour your work surface and knead the dough for about 3 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap or a clean tea towel and set aside to rest.
  3. Cook the aromatics: Heat olive oil in a medium skillet over medium heat. Add chopped onion and minced garlic and sauté for 3 to 4 minutes, until the onion is soft and translucent.
  4. Cook the lamb filling: Add ground lamb to the skillet and break it up with a wooden spoon. Cook for 4 to 5 minutes until browned. Stir in tomato paste, ground coriander, smoked paprika, ground cumin, salt, and pepper. Mix in the chopped spinach and cook the mixture for an additional 2 minutes. Remove from heat and let cool slightly.
  5. Divide and roll the dough: Divide the rested dough into 4 equal portions. Roll each portion into a rectangle approximately 12 by 10 inches in size.
  6. Assemble the gozleme: Spoon about 3 tablespoons of the lamb mixture onto the center of each dough rectangle and spread slightly. Top with fresh mint, green onions, parsley, a quarter of the crumbled feta cheese, and chopped tomato. Fold the edges of the dough over the filling to seal it inside.
  7. Cook the gozleme: Spray a large skillet with cooking spray and heat over medium heat. Depending on skillet size, add one or two gozleme and cook each side for 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed to prevent sticking.
  8. Serve: Cut each gozleme diagonally in half and serve warm with lemon wedges and olives on the side for an authentic Turkish experience.

Notes

  • You can substitute fresh spinach for frozen if preferred; just be sure to chop it finely.
  • Adjust the seasoning of the lamb mixture to your taste, adding more spices or salt if desired.
  • For a vegetarian version, swap the lamb with a mixture of sautéed mushrooms and extra feta cheese.
  • Gozleme can be made ahead and reheated on a skillet or in an oven for convenience.
  • If you prefer a thinner or crispier dough, roll it out a bit thinner before assembling.

Keywords: Turkish Gozleme, Turkish flatbread, Lamb stuffed flatbread, Turkish recipe, Gozleme with spinach, savory stuffed bread

Find it online: https://servedbynora.com/turkish-lamb-gozleme-with-spinach-and-feta-recipe/