Traditional Gozleme

A tasty market stall favourite you can make at home.

  • 1 hr cooking
  • Makes 6 Item
  • Print
This traditional Turkish pastry with a full-flavoured lamb, spinach and fetta mixture makes for a delightfully satisfying lunch. Don't forget the squeeze of lemon!
Would you prefer a vegetarian spinach gozleme?


  • 4 cup (600g) plain (all-purpose) flour
  • 1 teaspoon coarse cooking salt (kosher salt)
  • 1 2/3 cup (410ml) warm water
  • 2 tablespoon vegetable oil
Lamb filling
  • 1 tablespoon vegetable oil
  • 3 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 1/2 teaspoon hot paprika
  • 500 gram minced lamb
  • 400 gram canned diced tomato
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
Spinach and cheese filling
  • 300 gram spinach, shredded finely
  • 1 brown onions (80g), chopped finely
  • 250 gram fetta cheese, crumbled
  • 1 cup coarsely grated mozzarella cheese
  • 1/2 teaspoon ground allspice
  • 1/2 cup coarsely chopped fresh mint


  • 1
    Combine flour and salt in large bowl. Gradually stir in the water; mix to a soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Return to bowl; cover.
  • 2
    Make lamb filling. Heat oil in large frying pan; cook garlic and spices until fragrant. Add lamb; cook, stirring, until browned. Add undrained tomatoes; simmer about 15 minutes or until liquid is almost evaporated. Stir in parsley.
  • 3
    Make spinach and cheese filling. Combine ingredients in medium bowl.
  • 4
    Divide dough into six portions; roll each portion on floured surface into 30cm (12-inch) square. Spoon spinach and cheese filling onto dough squares, spreading filling across centre of squares; top each with equal amounts of lamb filling. Fold top and bottom edges of dough over filling; tuck in ends to enclose.
  • 5
    Cook gözleme, both sides, over low heat on oiled grill plate, brushing with oil, until browned lightly and heated through.


Try cooking these in a sandwich press ­- it works beautifully.

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