Gozleme! Crispy, golden Turkish flatbreads stuffed with all sorts of tasty fillings. Choose from Spinach Feta, or spiced Beef or Lamb. I want them all! This is a great easy recipe – no yeast required for the flatbread dough, just 3 ingredients, and very easy to roll out (elastic, doesn’t tear). I hope you become as obsessed as I am!
Gozleme recipe
Weekend markets wouldn’t be the same without Turkish Gozleme stands. Sturdy Turkish Mamas with powerful arms rolling out the dough, and pretty young ladies front of house, smiling charmingly at customers.
Total stereotype there. But it’s a very effective marketing strategy!! 😂
If you’re new to Gozleme, all you need to know is this: they are olive oil flavoured flatbreads stuffed with all sorts of fillings. The most popular ones are Spinach and Feta, spiced ground lamb / beef (mince), and potato (carb on carb 👌🏻).
Pan fried until golden and crispy, then cut into grabbable-size pieces with lemon wedges on the side, there’s a reason why Gozleme stands often have the longest lines at weekend markets – because everybody loves them!!!
The Gozleme dough
Gozleme pastry is possible the easiest flatbread in the world because:
it’s traditionally made without yeast;
only requires 4 ingredients: flour, olive oil, salt and water
“dump and mix” job using a stand mixer or food processor
the dough is very easy to work with – easy to roll out (unlike rock hard fridge-cold Quiche pastry!), to pull and stretch into the shape that you want, and patch up accidental tears. 🙂
“If you’re new to making your own flatbreads, this is a great one to start with! The gozleme dough is very forgiving and easy to handle when rolling out.”
I typically make 4 Gozlemes from each batch of dough, though it can easily stretch to 5.
Gozleme Fillings
I’m sharing two fillings today:
Spinach and Feta, and
Lamb or Beef spiced ground meat filling. Though chicken, pork and turkey could be used too.
Just a note: I stuff my Gozleme way more generously than the Turkish Mamas at the Gozleme stands. I figure if we’re going to the effort of making our own, we shouldn’t skimp on fillings!!
Spinach and Feta Filling for Gozleme
The Spinach and Feta filling has nothing ground breaking in it. Egg for binding, garlic for flavour and pepper. (Ignore the salt in the photo, it’s not required!!)
The one little trick I’ve adopted over the years is to scrunch the spinach to wilt it down slightly. It makes it much easier to stuff the flatbread when the spinach is compacted down. Trying to enclose a huge pile of green fluffage with thin pastry is not fun.
Lamb or Beef Gozleme Filling
I told you I like to be generous with my fillings….. so while the traditional minced meat Gozleme usually has just a very thin scattering of meat with little more than a bit of onion, I like to fill mine out with all sorts of extras.
Increase the volume, more texture, add colour and more flavour!
Wrapping & cooking
Don’t be intimidated by this part! It’s really not difficult – and as I said, we’re working with a friendly dough here. The step photos below are fairly self explanatory, but here are a few tips:
Don’t make them too big – just because the Turkish Mamas at the gozleme stand make theirs the size of extra large pizzas, doesn’t mean you should! Large gozleme = difficult to transfer to skillet and flip. Remember, they’ve been doing it for 40 years….
Press out air pockets = no trapped heat ballooning = flatter = crispier
Transfer to skillet – slide onto a pizza paddle or similar, then slide into the skillet. Once cooked, it’s crisp enough to scoop up with a spatula – you’ll see in the recipe video!
Make sure they fit comfortably in the skillet! I cannot tell you the number of times I’ve had half a gozleme hanging out of the pan…. 😂
Don’t skimp on oil – if you want the crispiest, most golden pastry, now is not the time to be counting calories! (Besides, remember that olive oil is better for you!)
Though traditionally served with lemon wedges, hand on heart, I have never used them. (And I’ve had my fair share of Gozleme in my life time!). They are great as they are, hot off the stove.
In my world, these are a summertime BBQ favourite. Terrific to cook these on the flat side of the BBQ – plus there’s more space than a skillet so you can cook multiple gozlemes at the same time.
And the extra bonus (because we all secretly love this part😈) – everyone is always so impressed. It’s just not something that most people think about making at home.
I’ve used the word “crisp” alot in this post. So I’m going to leave you with this image. Crispy crispy juicy stuffed Lamb Stuffed Gozleme.
Or – wait. Was it beef?? There’s been a lot of gozleme around here in recent weeks. So I’m not sure. But it doesn’t matter. BOTH are equally delicious!!~ Nagi x
Gozleme FAQ
Just substitute gluten-free flour for the regular flour. If your dough is a little drier or sticker than what you see in the video, adjust with a sprinkle of water or flour – different gluten-free flour brands use different blends and absorbency can differ.
I do not recommend assembling then cooking later as the filling will sweat which makes the dough wet, so they won’t crisp up as well.
However, you can make the dough up to 3 days ahead, do the 20 minute rest, then leave it in the fridge until required.
Up to 3 days in the fridge. I like to pan fry to reheat, to make the flatbread crispy again! You could also freeze up to 3 months.
Gozleme recipe
Watch how to make it
Note: I forgot to press record when putting water into the dough, oops! Follow written recipe below.
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Gozleme!!
Ingredients
Gozleme pastry:
- 2 1/2 cups flour , plain/all purpose (GF Note 4)
- 1/3 cup extra virgin olive oil
- 3/4 cup water
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
Choose ONE Filling (Note 1)
Spinach & Feta:
- 250g / 8 oz baby spinach
- 2 garlic cloves , minced
- 2 large eggs (~50g/2oz each, in shell)
- 1/4 tsp black pepper
- 250g / 8 oz Danish feta (the soft feta) or Greek feta (Note 2)
- 2 cups (tightly pakced) shredded mozzarella cheese (Note 3)
Spiced Lamb or Beef:
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 400g / 14 oz beef or lamb mince (ground meat)
- 1 small red capsicum / bell pepper , diced
- 90g / 3 oz baby spinach
- 1 1/2 tsp cumin powder
- 1 tsp paprika
- 1/4 tsp cayenne (mild spiciness, can leave out)
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/4 tsp black pepper
- 1 tbsp water
- 120g / 4 oz Danish feta (soft) or Greek feta (Note 2)
Cooking / Serving:
- 1 – 1 1/2 tbsp olive oil , per gozleme
- Lemon wedges (optional)
Instructions
ABBREVIATED RECIPE
- Put all dough ingredients in stand mixer and knead 2 1/2 min on speed 7. Rest 20 min, cut into 4, roll out into 35 x 20cm/14" x 8". Top with fillings, fold to seal, pan fry golden on medium high, 3 min each side.
FULL RECIPE
Pastry:
- Make dough – Fit stand mixer with dough hook. Combine flour, oil, salt and water in the stand mixer bowl. Mix for 2 1/2 minutes on medium high speed 7 until smooth (see video for before & after). (Note 4) Dough should be a pliable, smooth ball, not sticky. (Adjust with sprinkle of water if dry, or flour if sticky).Food processor option – Use the standard metal "S" blade, put everything in then blitz 30 sec until a dough ball forms. Or knead by hand ~ 5min.
- Rest 20 min – Cover the bowl with the dough in it and rest for 20 minutes.
- Roll out – Sprinkle work surface with flour. Cut dough into 4 pieces. Roll each out into 35 x 20cm/14" x 8" rectangles.
Filling:
- Make EITHER the lamb / beef Filling, or Spinach & Feta (or make 1/2 batch of both!).
Lamb or Beef Filling:
- Cook – Heat oil in large skillet over high heat. Cook garlic and onion for 1 minute. Add capsicum, cook for 2 minutes. Add beef and cook until it changes from pink to brown, breaking it up as you go.
- Spices and spinach – Add cumin, paprika, cayenne (if using), salt, pepper and water. Cook for 2 minutes. Add spinach, stir until wilted.
- Cool before using.
Spinach Feta Filling:
- Scrunch – Place spinach, garlic, egg and pepper in a bowl. Scrunch with hands to reduce volume and make spinach "floppy". (Makes it easier to fold and seal).
- Feta last – Crumble fat in and stir through, trying not to turn it into mush. Cheese gets added when assembling.
Making Gozleme:
- Spread Filling on half the pastry, pushing to the edge. Sprinkle Lamb/Beef Filling with crumbled feta. Sprinkle Spinach Feta with mozzarella cheese.
- Seal – Fold other side of pastry over to cover Filling. Press down edges, pressing out excess air pockets trapped inside as you go. Use water if needed to seal well.
- Transfer – Sprinkle flour on a round pizza paddle (or similar). Slide gozleme onto paddle. (This is for ease of transferring into pan).
Cooking:
- Heat 1 1/2 tbsp oil in a large skillet over medium high heat. (I usually get 2 pans going). Don't skimp on oil else your gozleme will just burn instead of going golden and crisp.
- Cook until golden – Slide gozleme into skillet. Cook, lightly pressing down (including edges), until deep golden and crispy – about 3 minutes. Flip and cook, pressing down lightly, until crispy.
- Cut and serve – Transfer to cutting board. Cut into 6 or 8 pieces. Serve immediately with lemon wedges, if desired.
Recipe Notes:
- Cooked gozleme should be eaten asap while hot and crispy!
- Dough can be kept for 3 days in fridge, after doing the 20 minute rest on the counter.
- Do not keep filled uncooked gozleme in fridge – inside sweats and makes underside of dough soggy
- Best way to keep warm while you keep cooking is in 120C/250F oven ON A RACK not on a baking tray (hot gozleme sweats and underside gets soggy)
- Cooked gozleme can be frozen or kept in fridge – cool, wrap, put in container
- Reheat either by pan frying (best way, for crispiness) or on tray in oven at 180C/350F for 7 minutes or so
Nutrition Information:
More tasty things stuffed between crispy bread
Life of Dozer
Dog treat. Everybody say together – “That’s sooooooo Asian!”
If you don’t have a stand mixer what do you suggest using for the dough? A good processor or hand mixer?
Thanks!
OMG! How did I not know this recipe was here?!! I LOVE gozleme but have never made it before. It was amazing! The pastry was thin and crispy, filling delicious and extra flavour with the squeeze of lemon! Thank you Nagi for this recipe!
I am so glad you liked it Caroline! N x
Has anyone tried to freeze these? Any recommendations? Thankyou!
Hi Nagi, I simply love your recipes and they all come out super good. Would like to try these now, can you pls tell me if you cooked the spinach before you mixed all the other ingredients for the spinach feta filling
No I didn’t cook it Lucille – I just scrunch it with my hands then use it as per the recipe. N x
Love this recipe. I’ve made it many times before. This weekend I’ll be making it for guests
What a fabulous recipe! I made the feta and spinach, absolutely delicious. I have pastry left so plan to make them with the lamb filling. Thank you so much x
OMG Nagi. This is the best recipe ever. Big fans of Gozleme in this fam and now we can make it at home – tastes just like the Turkish ladies at the local markets make it. Soooo goood.. Guess what’s for dinner again tonight.
A recipe that works really well first time. Excellent dough. A delicious fun snack; highly recommended.
Just made this with beef and I made it a while ago with chicken thigh meat. Both versions were really good, gobbled up in no time by the whole family. Thumbs up! 👍
Thanks for your recipe Nagi. They’re so easy and so so tasty! Try just is my first time making gozleme. I made the spinach with feta. Used my kenwood mixer and pastry done in 2.5mins. My husband had 2 pieces and I one and we loved it. So yum. Will make again and will try the meat recipe. I’m like you; simple but tasty recipes. Will definitely try some of your other recipes.
Thank you Pat, so glad you enjoyed it! N x
Hey Nagi enjoyed the actual recipe, perfect dough and easy to make once I followed the recipe.
I really did not like this paragraph in your recipe though, it seems sexist, offensive and just off. Wanted to point that out to you as I’m sure it’s not what you’d like people to feel as they read your descriptions;
“Sturdy Turkish Mamas with powerful arms rolling out the dough, and pretty young ladies front of house, smiling charmingly at customers.” Sturdy?? Pretty young ladies??? Charmingly? Yuck. Women are more than their bodies.
seriously? sexist, offensive? get a grip on yourself!!
The stupid things people get offended over these days!
There’s a lot of Turkish people where I live, so there are many stores that sell gözleme. It’s almost always women making them. I have yet to see a guy in the open kitchen making it. Not like i noticed nor does it matter to me!
Anyway, Nagi, thank you for this recipe. I only had frozen spinach so I cooked that first (enough to separate the leaves). I don’t have a stand mixer so I had to hand knead it, which I’m not very good at yet, so it took me a while lol. It was well worth it, though, because my very picky toddler loved it. Definitely a keeper!
Delicious. Made the spinach/feta filling. I didn’t have a pastry hook attachment, just mixed it in a bowl with a flat blade knife, worked perfect. Served with just lemon juice.
Sounds good! N x
Hi Nagi, we made the one with the spinach filling and it was delish!! Just that it had a lot of juice dripping out. What could we do to prevent that from happening next time around? Thank you!!
Hi…just be sure you rolled it to the correct size and sealed the edges well. N x
We have been making gozleme for years, and this recipe looks like a good one to try! We used to roll our own dough, but for a quick cheat option we just use Greek yeros wraps (golden top bakery brand) or even mission wraps! We add all spice as well which we find adds a nice touch 👌🏻 but Nagi you never steer us wrong so we will try your recipe and report back our results!
HI NAGI, my wife and I enjoy reading your recipes. You’re very careful to explain the mechanics and what to expect as the recipe is being
prepared.. The Asian dishes are what we have enjoyed so far. Thank you for being a wonderful resource. Bill
Another delicious recipe, Nagi. As are all your recipes!!! Thank you for all your time, thought, care and effort to put these together! Honestly, your recipes have sustained and fed our family through extended lockdown! And you have been a part of many a special celebration. We love you! 🤗❤
Any tips if you don’t have a stand mixer with a dough hook? Couldn’t get same consistency kneading by hand. Is that because I’m kneading too much or not enough?
Hi Nagi.
In the pastry video, did you add water at all? Cos I did not see that. I followed the written recipe with water and oil and my dough turned out horribly and I had to throw it away. I followed your recipe completely.
So easy and so delicious! My family devoured them and my 16 yo son wants to give making them a go next time 🙂
I made the spinach gozleme this weekend, and it was absolutely delicious. Way better than shop brought and so crunchy. I’ve been asked to make a meat one next weekend. Nagi, your site has saved my sanity during lockdown and I’ve loved trying out lots of your recipes. Thanks so much.
Wahoo, I’m so glad it was a hit Nicki!! N x
delish