Lamb, cheese and spinach gozleme

A traditional pastry with a savoury filling of lamb, cheese and spinach. Great for a snack or light meal. Don't forget to serve with a good squeeze of lemon juice.

  • 25 mins cooking
  • Serves 6
  • Print


Lamb, cheese and spinach gozleme
  • 300 gram lamb leg steak
  • 2 teaspoon ground cumin
  • 1/4 teaspoon hot paprika
  • 2 cup (300g) plain flour
  • 1/2 teaspoon table salt
  • 3/4 cup (180ml) warm water
  • 300 gram spinach, trimmed
  • 1 cup (240g) ricotta cheese
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon olive oil


Lamb, cheese and spinach gozleme
  • 1
    Sprinkle the steak with combined spices; cook on a heated oiled barbecue (or grill or grill pan). Remove from barbecue; cover, stand for 10 minutes, then slice thinly.
  • 2
    Meanwhile, combine flour and salt in a bowl. Gradually stir in the water; mix to a soft dough. Knead dough on a floured surface for about 5 minutes or until smooth and elastic. Return to the bowl; cover.
  • 3
    Boil, steam or microwave spinach until wilted; rinse under cold water. Drain. Squeeze out excess water; shred spinach finely. Combine spinach, cheese, juice, garlic and mint in a medium bowl; season to taste.
  • 4
    Divide dough in half; roll each piece on a floured surface into a 25cm x 35cm rectangle. Divide cheese mixture and place in centre of each rectangle; top with lamb. Fold top and bottom edges over filling; tuck in ends to seal.
  • 5
    Cook gozleme, both sides, on heated oiled barbecue (or grill or grill pan), over a low heat, brushing with the oil until browned and heated through. Stand for 5 minutes. Cut each gozleme into 3 slices; serve with a green salad and lemon wedges, if desired.


Not suitable to freeze or microwave.

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