Lamb and cheese gozleme

No need to wait until market day for gozleme when you can make your own at home.

  • 15 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print
This traditional Turkish pastry with a savoury filling of lamb, cheese and spinach makes a great snack or light meal. Don't forget to serve with a good squeeze of lemon juice.


Lamb and cheese gozleme
  • 4 cup plain flour
  • 1 teaspoon salt
  • 1 1/2 cup warm water
  • 1 tablespoon oil
  • 1 rasher rindless bacon, chopped
  • 1 onion, finely chopped
  • 500 gram lamb mince
  • 200 gram feta, crumbled
  • 150 gram baby spinach leaves, chopped
  • 1/2 cup grated tasty cheese
  • 1 tomato, chopped
  • lemon wedges to serve


Lamb and cheese gozleme
  • 1
    Sift flour and salt together into a large bowl. Add water, mixing to form a firm dough.
  • 2
    Knead dough on floured surface for about 5 minutes, until smooth and elastic. Return to bowl. Cover with a clean tea-towel.
  • 3
    FILLING: Heat oil in a large frying pan on high. Saute bacon and onion for 3-4 minutes until tender. Add mince. Cook for 4-5 minutes, breaking up lumps as it cooks. Transfer to a bowl and cool. Stir feta, spinach, tasty cheese and tomato through. Season to taste.
  • 4
    Divide dough into 8 portions. Roll each piece into a 20 x 30cm rectangle. Spoon about 1 cup filling evenly over one half of each rectangle. Fold over dough to enclose and fold over edges to seal.
  • 5
    Heat a barbecue plate on medium. Brush gozleme with oil and cook for 3-4 minutes each side until browned and crisp. Repeat with remaining gozleme. Cut into wedges. Serve with lemon.


Gozleme is a traditional Turkish snack food that has become very popular in Australia and is often found at markets. Try chopped antipasto vegetables mixed with feta cheese as a vegetarian alternative to the traditional lamb filling.

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