Description
Savory Turkish Gozleme with Lamb is a delightful traditional flatbread stuffed with a flavorful ground lamb mixture, fresh herbs, spinach, and feta cheese. This comforting dish combines a tender, tangy yogurt-based dough with a richly spiced filling, cooked to golden perfection in a skillet. Perfect for a hearty lunch or dinner, it’s served warm with fresh lemon wedges to enhance the vibrant flavors.
Ingredients
Scale
Dough
- 2 cups All-Purpose Flour (Substitute with whole wheat flour for nuttier flavor)
- 1 teaspoon Salt (Essential for both dough and filling)
- 1 cup Greek Yogurt (Can be replaced with plain yogurt or sour cream)
- 1/2 cup Water (Adjust based on dough consistency)
- 2 tablespoons Olive Oil (Can be substituted with vegetable oil)
Filling
- 1 medium Onion (Shallots can be an alternative)
- 2 cloves Garlic (Fresh garlic is preferred)
- 1 pound Ground Lamb (Ground beef or chicken can be used as alternatives)
- 2 tablespoons Tomato Paste (Can be substituted with pureed fresh tomatoes)
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (Regular paprika can be used)
- 1 teaspoon Pepper (Freshly ground is preferable)
- 2 cups Spinach (Fresh can replace frozen)
- 1/4 cup Fresh Mint (Can substitute with dried mint)
- 1/4 cup Green Onions (Regular onions can be used if necessary)
- 1/4 cup Parsley
- 1/2 cup Feta Cheese (Cottage cheese can substitute)
- 1 medium Tomato (Chopped cherry tomatoes can also work)
- 2 lemons Lemon Wedges (Essential for enhancing flavors)
Instructions
- Prepare the Dough: In a large bowl, combine all-purpose flour and salt. Add Greek yogurt and gradually mix in water until a shaggy dough forms. Knead the dough on a floured surface for about 3 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for at least 30 minutes.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3–4 minutes until softened. Add ground lamb and cook for 5–7 minutes until browned. Stir in tomato paste, ground coriander, cumin, smoked paprika, pepper, and spinach, cooking for another 2 minutes until spinach wilts. Remove from heat and let cool.
- Roll Out the Dough: Divide the rested dough into four equal parts. On a lightly floured surface, roll each piece into a thin rectangle approximately 12 by 10 inches, ensuring it is thin but sturdy enough to hold the filling.
- Assemble the Gozleme: Place a portion of the cooled lamb filling along the center of each dough rectangle. Top with fresh mint, parsley, green onions, crumbled feta cheese, and diced tomatoes. Fold the edges over the filling and pinch to seal securely.
- Cook the Gozleme: Heat a little olive oil in the same skillet over medium heat. Cook each prepared gozleme for 3–4 minutes per side until golden brown and crisp. Carefully flip to ensure even cooking.
- Serve and Enjoy: Serve the warm gozleme with lemon wedges on the side. Squeeze lemon juice over before eating to enhance the flavors. Enjoy this comforting traditional dish with friends and family.
Notes
- You can substitute ground lamb with ground beef or chicken for variations.
- Whole wheat flour can be used to make the dough for a nuttier flavor and healthier option.
- If fresh spinach is unavailable, frozen spinach can be used; just be sure to thaw and drain excess moisture.
- Adjust water quantity for the dough as needed based on flour absorbency to achieve a smooth, elastic dough.
- Cooking times may vary depending on skillet type and stove heat; ensure gozleme is cooked through and golden brown on both sides.
- Serve with fresh lemon wedges for a burst of acidity that complements the rich filling.
