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.

Gozleme is very versatile and can be easily made at home in the style you love.
Gozleme is very versatile and can be easily made at home in the style you love.. Source: Public Domain

Great Tips for Making Gozleme at Home

Turkish Gozleme Recipes

Classic Spiced Lamb Gozleme with Feta and Homemade Tomato Sauce

Ingredients

For the dough

For the filling

For the Tomato Sauce

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.

Gozleme is great for a snack or as a party food. It also adds intrigue to a barbecue. Learn how to make it here
Gozleme is great for a snack or as a party food. It also adds intrigue to a barbecue. Learn how to make it here. Source: Public Domain

Basic Gozleme Recipe (Often served at Markets)

Ingredients

For the Dough (for 5-6 gozleme)

For Vegetarian Filling

For minced Lamb Filling

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.

Meat and vegetable fillings are very popular in Turkish Gozleme filled flat bread
Meat and vegetable fillings are very popular in Turkish Gozleme filled flat bread. Source: Public Domaing

Mixed Vegetable Gozleme Recipe with Homemade Flatbread

Ingredients

For the dough

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.

Traditional method of cooking Gozleme on a metal plate over and open fire which adds to the taste
Traditional method of cooking Gozleme on a metal plate over and open fire which adds to the taste . Source: Public Domain

Mixed Vegetable Gozleme Recipe with Homemade Flatbread

Ingredients

For the dough

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.

Feta and spinach is a very popular filling combination
Feta and spinach is a very popular filling combination. Source: Public Domain

Lamb, Silverbeet and Feta Gözleme

Ingredients

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.

Thicker flat bread makes gozleme and full meal, especially for a tasty lunch
Thicker flat bread makes gozleme and full meal, especially for a tasty lunch. Source: Public Domain

Duck and Mushroom Gözleme Recipe

Ingredients

For the Gözleme dough

For the Morel Butter

For the Filling

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.

Lemon and a liberal sprinkling of salt pepper and fresh herbs is all you need for seasoning gozleme when serving
Lemon and a liberal sprinkling of salt pepper and fresh herbs is all you need for seasoning gozleme when serving. Source: Public Domain