Gozleme is the perfect meal at fairs and events when you are out and about , and I could never compete with those Turkish grandmothers. However, I had lots of fun making Gozleme from scratch and the dough was surprisingly easy. This makes 8 gozleme this recipe but if you want to make less keep the dough or cook it without the filling to eat at another time.



  • 150 g spinach
  • 1 packet feta or halloumi cheese
  • 250 g lamb mince
  • 2 tablespoons garlic
  • 1 teaspoon chilli
  • 1 small onion chopped finely
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander


  • 1 ¼ cups warm water 
  • 2 ¼ teaspoons active dried yeast 
  • 1 tablespoon sugar
  • ¾ cup Greek-style yogurt
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon kosher salt
  • 3 ¾ cups all-purpose flour


  1. Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes until foamy and bubbly.
  2. While the yeast mixture is combining, chop the spinach and feta into small pieces. Set aside. 
  3. Whisk in the Greek yoghurt olive oil and salt.
  4. Add flour and parley and stir until the dough comes together.  Knead on a countertop for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed.
  5. Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
  6. While the dough is resting, cook mince, onion, and spices in a pan until the meat is browned. Remove from the heat
  7. Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle.
  8. Fill half of the flatbread with mince, spinach and cheese and then fold over to make a semi-circle shape
  9. Brush with oil and then Cook for 60-90 seconds 
  10. Flip and cook for another 60 – 90 seconds until golden on both sides. 
  11. Repeat with the rest of the flatbreads, lamb, spinach and cheese

Enjoy xx 


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