If you have never heard of gozleme, you are definitely not alone. While Turkish food is delicious, many people have never eaten some of the wonderful recipes that Turkish people prefer. Gozleme is a kind of stuffed turnover. Generally, layers of pastry are stuffed with veggies, meat, and lots of spices. The pastry is wrapped around the filling, and it is pan fried to create a sort of sandwich you can eat out of your hands as you are shopping or walking in the market. Gozleme is a Turkish street food.
- Plastic Wrap
- Large skillet
- Frying Pan
Ingredients for the Bread
- 2 ¼ cup all-purpose flour
- ½ tsp teaspoon salt
- ½ cup plain yogurt
- ½ cup water
Ingredients for the Meat Filling
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp minced garlic
- ½ lb ground lamb
- 1 tbsp tomato paste
- 1 tsp ground coriander
- 1 tsp paprika
- 2 tsp ground cumin
- ½ tsp salt
- ¼ tsp pepper
- 1 cup fresh spinach shredded and packed into a measuring cup
- 1 tbsp dried mint
- ¼ cup chopped fresh parsley
- ½ cup crumbled feta cheese
- 1 medium tomato diced
- In a large bowl, combine the flour and the salt, stirring them together. Make a well in the middle of the flour mixture and stir in the yogurt along with the water. Keep stirring until the mixture forms a dough. If it is too dry to come together, add a bit more water, a little at a time, until it starts to stick together to form a dough ball.
- On a lightly floured, clean work surface, turn out the dough ball. Press it together with your hands and knead it well for three to five minutes, or until the dough is smooth and elastic. Cover the dough with a sheet of plastic wrap or a clean dish towel and let it rest.
- In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sautee it, stirring it constantly for about a minute, or until it is golden brown and fragrant. Add the ground lamb to the pan and cook it with the garlic, chopping it into small bits.
- Cook this for about five minutes or until it is fully cooked and no more pink remains. Drain any accumulated grease if needed.
- Add the onion powder, tomato paste, coriander, cumin, paprika, pepper, and salt. Add a few tablespoons of water and toss the spinach into the pan. Cook this mixture together until the spinach is slightly wilted and cooked and the water has evaporated. This should take about three minutes. You should have a mixture that is thick, fragrant, and chunky. Turn off the heat and let this sit.
- Next, go back to the dough and divide it into four equal pieces, rolling each one into a ball. Use a rolling pin to roll each dough piece into a rectangle that is about four or five inches wide and about ten inches long.
- Spoon about three or four tablespoons of the lamb and spice mixture onto one half of the rectangle. Spread it into an even square. Add some dried mint, fresh parsley, a fourth of the cheese, and some chopped tomatoes.
- Fold the other half of the dough rectangle over the filling and press the edges together to seal. Repeat with the rest of the dough balls.
- Spray a large frying pan with cooking spray and heat it to medium heat. Add the gozleme one or two at a time, cooking them on each side for 3 to 5 minutes, or until they are golden brown and crispy. You can use more cooking spray as needed.
- Cut the gozleme in half on the diagonal and serve them for dinner.
Related: Turkish Gozleme Recipes