Gozleme is a Turkish savoury traditional Turkish dish. I first saw this dish cooked on the Australian version of Masterchef (much better in my opinion that the UK one, but hey, that’s just my opinion) and I said to my partner, I must must make these, so after some extensive internet research, I found this simple Gozleme recipe over on Kidspot but I have since adapted it to suit my needs, if you go over to that site, you will see that if you wish to you can separate out the spinach and feta and make individual fillings, I personally prefer to mix everything together as I think that all the flavours work very well together. If you wish to separate it out, simply mix the spinach and feta together after wilting the spinach and then fill the Gozleme as below, or alternatively you can do it my way and for that, you will have to read on for the recipe…




Gozleme is a Turkish savoury traditional Turkish dish.

  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x


For the Dough:

  • 400 g Greek Yoghurt (or a plain yoghurt will work fine)
  • 500 g self raising flour
  • 4 tbsp Olive oil

For the Spinach:

  • 200 g baby spinach leaves
  • 200 g feta cheese

For the Lamb Mince:

  • 2 tbsp Olive oil
  • 500 g lamb mince
  • 4 cloves of garlic crushed or thinly sliced
  • 1 Onion
  • 1 tin tomato purée (the concentrate)
  • 1 tbsp tomato paste
  • 1 tbsp korean chilli paste If you can’t get hold of that paste use an extra tbsp of tomato paste
  • 1 tsp cumin

To Serve:

  • 2 lemons cut into quarters


  • 1 mixing bowl
  • 1 large frying pan
  • 1 griddle pan


  1. First thing you need to do is make the dough and to do this, put the flour in the bowl, make a well in the middle and add the yoghurt and olive oil and mix until the dough starts to come together, then tip out onto a clean surface and knead for a couple of minutes until the dough is combined. Form into 8 balls and place to one side, covering with a damp tea cloth until needed.
  2. It’s now time to make the filling for the Gozleme. In a frying pan, add the olive oil and once heated up, add the onion and garlic and cook for 3 minutes until just starting to brown, then add the lamb mince, make sure to break up all the pieces so that there are no big lumps, cook for about 5 minutes until it has started to brown.
  3. Once the lamb has browned, add the Korean paste and cook for a further minute, then add the cumin and tomato puree, if you aren’t using Korean Tomato paste, then add the tablespoon of tomato paste and a teaspoon of chilli flakes to give it a little kick. Cook for around 2 minutes until all the flavours have incorporated together.
  4. Now add the spinach, a large handful at a time and stir until it has wilted slightly, then add another handful until all the spinach has been incorporated.
  5. Remove from the heat, crumble the feta and add all the feta cheese and stir until just combined. Set aside. Please note that if you wish to make 2 different kinds, wilt the spinach in a pan with a teaspoon of water, then crumble the feta into the spinach, stir and then set aside.
  6. To assemble, you need to roll out each ball of dough into a small circle, the dough needs to be quite thin. Like the picture below –
  7. Then add 4 tablespoons of filling into the middle of each rolled out Gozleme keeping it to the one side, as you are going to fold it over like a cornish pastie.
  8. Heat up a griddle pan, or a frying pan if no griddle pan, then gently brush or spray the top of the Gozleme with some olive oil, and place the Gozleme in the heated pan down on the side that you have brushed olive oil. Then whilst it is cooking on the one side, brush or spray the other side of the Gozleme with olive oil. I could fit two at at time into the pan. Cook on each side for about 2 minutes until nice char marks start to appear.
  9. Once cooked, set aside on a plate and cook the remaining Gozleme. Even though these make 8, they are great for lunch boxes and you could easily eat 2 for dinner and save the rest for one a day for your lunch box. Store in a plastic tupperware in the fridge. When you want to reheat, eat cold or heat in the mircowave.


So there you have it Gozleme, a wonderful tasty dish which I thoroughly enjoy and make quite often. As this dish comes from Turkey, I am entering into Chris’s challenge from cooking around the world, which this month’s theme happens to be Turkish Dishes.

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Do go give Chris’s blog a look as there are some wonderful recipe’s on it.

I do hope you enjoy this recipe, what is your favourite Turkish dish? Let me know in the comments section.

I will see you later this week with another recipe.