Turkish Gozleme Recipes - Variations with Feta, Spinach, Meat, Vegetables, Herbs
Gözleme is a traditional and favorite Turkish pastry dish that resembles and Lebanese style filled flat bread. You make it by rolling dough out into a flat thin circle or rectangle, brushing it with eggs and butter, adding a savory filling, rolling or folding over and cooked over a griddle or in the oven.
The name 'Gozleme' is derived from a Turkish word for 'compartment', which clearly describes it. It is a filled flat bread than a conventional pastry, and quite thin. A huge variety if fillings can be used, which is part of its appeal, as either a main meal, or a snack.
Gözleme is suitable for the whole family at any time of the day, even breakfast. Meats for the fillings can include chopped lamb, minced beef, chicken or pork and also seafood.
Vegetarian Gözleme are also an option. Fresh vegetables can also be included in the filling such as radish, yams, potatoes, mushrooms, garlic, shallot, scallion, onion, various peppers, chard, leek, eggplant, zucchini and spinach.
You can also use sweet fillings such as fresh and dried fruit, and chocolate.
A variety of cheeses can be used, but feta is the favorite. Finally, various spices and fresh herbs can be added to enhance the flavor.
This article provides tips for making delicious Gozleme at home includes several recipes to get you started.
Great Tips for Making Gozleme at Home
- For the dough, try a mixture of both wholemeal and plain flour, combined with salt and water and kneaded well. The best dough is made it the day before and left overnight before rolling and assembling.
- Use the rolling process to not only to flatten the dough, but also to mix it to the right consistency. Add a little flour to the dough and roll, wrapping the sticky dough around the rolling pin. Peel it back off, and keep doing this to bring the mixture to the right consistency and gradually make it into a thin oval or rectangle. Roll dough as thinly as possible (without tearing the dough or making holes)
- Spread the filling over one half the of the rolled-out dough. Add chopped spinach and herbs and then add chunks of feta cheese, or other cheeses on the top of the spinach. Drizzle with a little olive oil and then fold the other half of the dough over to enclose the filling. Press edges firmly together to seal. Press down flat.
- Cook the gozleme on a hotplate, griddle, barbecue hot-plate or heavy-based frying pan, turning once, until golden on both sides. Slice into pieces to serve.
Turkish Gozleme Recipes
Classic Spiced Lamb Gozleme with Feta and Homemade Tomato Sauce
Ingredients
For the dough
- One sachet dried yeast (fast acting)
- 2 tablespoons virgin olive oil
- 250 g (9 oz) plain flour
- 1 teaspoon golden caster sugar
For the filling
- 100 g (3.5 oz) feta cheese
- 50 g (2 oz)toasted pine nuts
- 3 spring onions, finely sliced
- zest 1 lemon
- 50 g (2 oz) raisins
- 1 teaspoon mild chilli powder
- 1 teaspoon ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 garlic cloves, crushed
- 500 g (1.1 lb)lamb mince
- 1 tablespoon olive oil, plus extra oil to finish
For the Tomato Sauce
- 8 tablespoons tomato ketchup
- 1 tablespoon very finely chopped red onions
- 2 tablespoons pomegranate molasses (or other molasses)
To make the dough, combine the yeast with 3/4 cup lukewarm water and the sugar in a small bowl. Mix to dissolve the yeast and then set the bowl aside for about 10 minutes to allow the yeast to grow and froth the liquid. Add the flour and a teaspoon of salt to a large bowl. Make a cavity in the center of the flour and pour in the yeast mixture. Add the olive oil and mix to form a dough. Knead the dough for about 10 minutes, then put it in an oiled bowl and leave it in a warm place to doubled in size.
To make the filling, heat the oil in a frying pan and fry the mince until cooked and well browned. Add the spices, garlic and raisins, and fry for a couple of minutes. Turn off the heat below the pan. Add the spring onions, lemon zest, pine nuts and season to taste. Mix then set aside to cool.
Divide the dough into 4 even sized pieces. Roll out each piece on a lightly floured surface to an oval or rectangular shape of 25 x 30cm (10 x 14 inches). The dough should be very thin, but without any holes of breaks. Spoon some of the mince on one half of the dough leaving a border all the way round (2 cm; 3/4 inch). Crumble the feta on top. Fold the clear half of the dough over the filling. Pinch the edges to seal.
To cook heat a large heavy frying pan over high heat or use a barbecue hot plate or a metal plate placed over an open fire. Brush each of the gozleme all over with a little oil. Cook one or two at a time for 3-5 minutes per side. Turn over when the lower surface has browned. Combine the tomato sauce ingredients and serve in a jug with the hot, crispy gozleme.
Basic Gozleme Recipe (Often served at Markets)
Ingredients
For the Dough (for 5-6 gozleme)
- 1/2 cup canola oil
- 1 teaspoons salt luke-warm water
- (extra plain flour for dusting)
- 2 cups wholemeal flour
- 2 cups plain flour, unbleached
For Vegetarian Filling
- 1 teaspoons mixed dried herbs (e.g. oregano, sage)
- 1 teaspoons allspice
- 1 teaspoons white pepper
- 1/2 cup diced brown onion
- 1/2 cup chopped spring onion
- 1/2 cup chopped flat leaf parsley
- 1/2 cup chopped fresh mint leaves
- 2 cups chopped spinach leaves (or similar)
- 2 cups grated mixture of feta, cheddar, mozzarella and / or ricotta cheese
For minced Lamb Filling
- 1/2 cup of canola or olive oil for frying
- 1 medium carrot finely grated
- 1/2 teaspoons paprika (hot or mild)
- 1/2 teaspoons ground cumin
- 2 cloves minced garlic
- 1/2 kg (1 lb) minced lamb
- fresh red chillies (to taste)
Method
To prepare the dough sift the salt and flours into a bowl and add 1.5 cups of warm water. Mix by hand or using a food processor fitted with a dough hook. When the dough forms a ball, remove to a board and knead by hand for 10-15 minutes. Add extra water or flour to get a dough that is pliable and elastic, but not sticky. Set the dough aside covered for at least 8 hours or overnight.
Divide the dough into six round balls. Dust each with flour and roll flat and very thin using a rolling pin. Roll into rectangle shapes, as thinly as possible. Take one of the folded dough squares and add some of the the filling sparingly (similar to a pizza filling) to one half of the square. Start adding the filling using a layer of cheese. Then add some spinach, spring onion, mint and parsley as the next layer. Top with some of the herb and spice mixture. Next add some of the cooked savory minced lamb mixture, as the last layer.
Fold over the uncovered half of the dough square to cover the filling. Press down lightly all over. Cook in a large skillet or on a pre-heated oiled BBQ hotplate. Don't have the cooking surface too hot. It should take about 10 minutes to cook (5 minutes a side). Cut into smaller squares or wedge shapes and serve with lemon slices or quarters.
Mixed Vegetable Gozleme Recipe with Homemade Flatbread
Ingredients
- 1 carrot, grated
- 1 beetroot, grated
- Lemon wedges, to serve
- 1/2 head of broccoli, grated
- 200 g (7 oz) soft Persian feta
- 1/2 head of cauliflower, grated
- 100 g (4 oz) baby spinach leaves
- Extra-virgin olive oil, for brushing
For the dough
- 1 teaspoon salt flakes
- 1 teaspoon caster sugar
- 450g (1 lb) plain flour
- 1 tbablespoon smoked paprika
- 1/2 cup extra-virgin olive oil
- 1 sachet (7g) (1/4 oz) instant dried yeast
Method
Make the dough for the flatbread by mixing the sugar, yeast, salt and 1/2 cup of lukewarm water together in a small bowl. Cover and set aside for about 10-15 minutes until the mixture begins to bubble and become activated. Combine the flour, paprika and water together in a large bowl. Make a depression in the centre and pour in the yeast mixture. Add the oil and 3/4 cup of lukewarm water. Starting from the centre, slowly draw the flour into the mixture, stirring constantly until a rough dough is formed. Transfer the dough ball onto a floured surface. Knead with your hands for 10-12 minutes until the dough is elastic and smooth. Transfer the dough into a lightly oiled bowl, cover and set aside for about 45 minutes or until the dough doubles in size.
Next, heat a Dutch oven or a large deep, heavy frying pan over moderate heat. Work the dough briefly and then divide into four even size pieces. Roll out each piece into a rectangular shape about 30 cm x 20 cm (12 x 9 inches). Spoon the grated vegetables evenly over two of the rectangles, leaving a little space around the edges. Next, crumble the feta in a layer on top and sprinkle with spinach leaves. Add the two remaining dough rectangles on top to form a sandwich. Pinch the edges of the dough together all around to seal the top and bottom layers. Lightly brush each assembled gozleme with oil. Cook on a BBQ hot plate or heated frying pan or Dutch oven for 3-5 minutes on each side, until bother sides are golden brown. Remove the gozleme from the heat and cut into quarters. Serve hot with lemon wedges and your choice of sauce.
Mixed Vegetable Gozleme Recipe with Homemade Flatbread
Ingredients
- 1 carrot, grated
- 1 beetroot, grated
- Lemon wedges, to serve
- 1/2 head of broccoli, grated
- 200 g (7 oz) soft Persian feta
- 1/2 head of cauliflower, grated
- 100 g (4 oz) baby spinach leaves
- Extra-virgin olive oil, for brushing
For the dough
- 1 teaspoon salt flakes
- 1 teaspoon caster sugar
- 450 g (1 lb) plain flour
- 1 tablespoon smoked paprika
- 1/2 cup extra-virgin olive oil
- 1 sachet (7g) (1/4 oz) instant dried yeast
Method
Make the dough for the flatbread by mixing the sugar, yeast, salt and 1/2 cup of lukewarm water together in a small bowl. Cover and set aside for about 10-15 minutes until the mixture begins to bubble and become activated. Combine the flour, paprika and water together in a large bowl. Make a depression in the centre and pour in the yeast mixture. Add the oil and 3/4 cup of lukewarm water. Starting from the centre, slowly draw the flour into the mixture, stirring constantly until a rough dough is formed. Transfer the dough ball onto a floured surface. Knead with your hands for 10-12 minutes until the dough is elastic and smooth. Transfer the dough into a lightly oiled bowl, cover and set aside for about 45 minutes or until the dough doubles in size.
Next, heat a Dutch oven or a large deep, heavy frying pan over moderate heat. Work the dough briefly and then divide into four even size pieces. Roll out each piece into a rectangular shape about 30 cm x 20 cm (12 x 9 inches). Spoon the grated vegetables evenly over two of the rectangles, leaving a little space around the edges. Next, crumble the feta in a layer on top and sprinkle with spinach leaves. Add the two remaining dough rectangles on top to form a sandwich. Pinch the edges of the dough together all around to seal the top and bottom layers. Lightly brush each assembled gozleme with oil. Cook on a BBQ hot plate or heated frying pan or Dutch oven for 3-5 minutes on each side, until bother sides are golden brown. Remove the gozleme from the heat and cut into quarters. Serve hot with lemon wedges and your choice of sauce.
Lamb, Silverbeet and Feta Gözleme
Ingredients
- lemon wedges, to serve
- 1 onion, finely chopped
- 500 g (1 lb) minced lamb
- 1 teaspoons smoked paprika
- 1/2 teaspoons ground cumin
- 200 g (7 oz) feta, crumbled
- 1/2 teaspoons ground allspice
- 3 spring onions, thinly sliced
- 2 garlic cloves, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 80 ml (1/3 cup) vegetable oil, to brush
- 1/2 cup flat-leaf parsley leaves, chopped
- 1 tablespoon olive oil, plus extra, to brush
- 80 g (2 cups) finely chopped silverbeet leaves
- 635 g (4 1/4 cups) plain flour, plus extra, to dust
Method
Sift flour and 1 teaspoon of salt into an electric mixer bowl and combine together using a dough hook. Then, slowly add 1 1/2 cups lukewarm water and beat for about 10 minutes until the dough isl smooth and elastic. Cover the bowl with plastic wrap and set aside for 2-3 hours to rest. Next, heat the olive oil in a frying pan over moderate heat and fry the garlic and onion for about 5 minutes, until softened. Add the paprika, cumin, lamb, allspice. Season with 1/2 teaspoon each of salt and pepper and cook the lamb, while breaking up meat with a wooden spoon. Cook for about 6-8 minutes or until lamb is light brown in color. Transfer the lamb mixture to a bowl. Then, add the silverbeet, parsley, feta, mint and spring onions. Mix to combine well and adjust the seasoning if required, and set aside.
Then, divide the dough into six equal pieces. Roll each piece out into a rectangle, ensuring the dough is very thin. Brush each rectangle with 1 teaspoon vegetable oil as it is completed. and fold into a square. Repeat the process of rolling, brushing and folding twice more. Repeat this entire process with rest of the dough pieces. Roll each piece of dough out to a thin 30 cm (12 inch) square. Spoon a serving of the filling over half of each dough square. Fold the dough over, squeezing around the edges to seal. Brush both sides with olive. Repeat the process with remaining squares to make 6 gozleme serves. Next, heat a large frying pan or Dutch oven over moderate to low heat and fry each gozleme, one at a time, pressing down on top lightly with a spatula. Cook for about 5 minutes on each side or until golden brown on the outside and the filling is cooked through. Slice each gozleme into pieces and serve hot with lemon wedges and your choice of sauce.
Duck and Mushroom Gözleme Recipe
Ingredients
For the Gözleme dough
- pinch of salt
- 1 1/3 cup water
- splash of olive oil
- pinch of caster sugar
- 1 tablespoon of butter
- 500 g (3 1/3 cups) plain flour
For the Morel Butter
- pinch of salt
- 150 g (5 oz) unsalted butter, at room temperature
- 2 tablespoons of olive oil, plus extra, for cooking
- 100 g (1 cup) dried morels, soaked in warm water for 30 minutes, drained, excess water squeezed out
For the Filling
- 1 bay leaf, torn
- 1 sprig of rosemary
- 40 g (1 1/2 oz) butter
- 1 teaspoons ground cumin
- 250 g (9 oz) minced duck
- 1 large brown onion, finely chopped
- 150 g (5 oz) Turkish feta, crumbled
- 1 tablespoon pred pul biber (Aleppo pepper)
- 3 leaves silverbeet, picked from stem, washed, finely chopped
- 3 leaves black cabbage, picked from stem, washed, finely chopped
- 100 g (1 cup) dried morels, soaked in warm water for 30 minutes, drained and coarsely chopped
Method
Make the gözleme dough, using a stand mixer and bowl fitted with a dough hook. Combine the salt, sugar, flour, olive oil and water in the bowl using a wooden spoon. Then, mix on low speed for about 7-8 minutes, until a smooth elastic dough is formed. Transfer to a separate mixing bowl, cover and set aside in a warm spot for about 20-30 minutes to allow the dough to develop. Next make the morel butter, by combining all the ingredients in the bowl of a food processor. Blitz until smooth and set aside at room temperature until required. Next, make the filling, by melting the butter in a large, deep frying pan or Dutch oven over moderate heat. Add the onion and fry for about 6-8 minutes or until the onion is translucent, but not brown. Add the bay leaf, rosemary and morels and fry for 5-7 minutes or until the morels begin to become crisp. Remove the pan from the heat. Take out and discard the bay leaf and rosemary sprig. Transfer the mixture to a large bowl and set aside to cool. Add the remaining ingredients, along with 1 tablespoon of morel butter and mix well to combine thoroughly.
Next, slice the dough into 4 equal size portions. Roll out each piece out into a 15 cm (6 inch) round. Place one quarter of the cooled filling onto one half of each of the rounds, leaving a border around the edge bare. Brush the edges with water, then fold each unfilled half over and squeeze the edges together to seal. Heat a barbecue flat-plate, griddle or heavy frying pan or Dutch oven over moderate to high heat. Add 2 tablespoons of the morel butter and a drizzle of oil to the hotplate. When the oil is very hot and bubbling, add the gözleme one at a time. Brush the top side with a little more morel butter as the bottom cooks for 2-3 minutes. Flip over and cook the other side for another 2-3 minutes, or until both sides are crisp and golden brown. Serve immediately with lemon slices and your favorite sauce.
