Gozleme

Like everybody’s favourite Easy Flatbreads recipe, the Gozleme pastry requires no yeast, just 3 ingredients (no yogurt) and is very easy to work with. You’re going to fall in love with this recipe!

Gozleme recipe

Weekend markets wouldn’t be the same without Turkish Gozleme stands. Sturdy Turkish Mamas with powerful arms rolling out the dough, and pretty young ladies front of house, smiling charmingly at customers. Total stereotype there. But it’s a very effective marketing strategy!! 😂 If you’re new to Gozleme, all you need to know is this: they are olive oil flavoured flatbreads stuffed with all sorts of fillings. The most popular ones are Spinach and Feta, spiced ground lamb / beef (mince), and potato (carb on carb 👌🏻). Pan fried until golden and crispy, then cut into grabbable-size pieces with lemon wedges on the side, there’s a reason why Gozleme stands often have the longest lines at weekend markets – because everybody loves them!!!

The Gozleme dough

Gozleme pastry is possible the easiest flatbread in the world because:

it’s traditionally made without yeast; only requires 4 ingredients: flour, olive oil, salt and water “dump and mix” job using a stand mixer or food processor the dough is very easy to work with – easy to roll out (unlike rock hard fridge-cold Quiche pastry!), to pull and stretch into the shape that you want, and patch up accidental tears. 🙂

“If you’re new to making your own flatbreads, this is a great one to start with! The gozleme dough is very forgiving and easy to handle when rolling out.” I typically make 4 Gozlemes from each batch of dough, though it can easily stretch to 5.

Gozleme Fillings

I’m sharing two fillings today:

Spinach and Feta, and Lamb or Beef spiced ground meat filling. Though chicken, pork and turkey could be used too.

Just a note: I stuff my Gozleme way more generously than the Turkish Mamas at the Gozleme stands. I figure if we’re going to the effort of making our own, we shouldn’t skimp on fillings!!

Spinach and Feta Filling for Gozleme

The Spinach and Feta filling has nothing ground breaking in it. Egg for binding, garlic for flavour and pepper. (Ignore the salt in the photo, it’s not required!!) The one little trick I’ve adopted over the years is to scrunch the spinach to wilt it down slightly. It makes it much easier to stuff the flatbread when the spinach is compacted down. Trying to enclose a huge pile of green fluffage with thin pastry is not fun.

Lamb or Beef Gozleme Filling

I told you I like to be generous with my fillings….. so while the traditional minced meat Gozleme usually has just a very thin scattering of meat with little more than a bit of onion, I like to fill mine out with all sorts of extras. Increase the volume, more texture, add colour and more flavour!

Wrapping & cooking

Don’t be intimidated by this part! It’s really not difficult – and as I said, we’re working with a friendly dough here. The step photos below are fairly self explanatory, but here are a few tips:

Don’t make them too big – just because the Turkish Mamas at the gozleme stand make theirs the size of extra large pizzas, doesn’t mean you should! Large gozleme = difficult to transfer to skillet and flip. Remember, they’ve been doing it for 40 years…. Press out air pockets = no trapped heat ballooning = flatter = crispier Transfer to skillet – slide onto a pizza paddle or similar, then slide into the skillet. Once cooked, it’s crisp enough to scoop up with a spatula – you’ll see in the recipe video! Make sure they fit comfortably in the skillet! I cannot tell you the number of times I’ve had half a gozleme hanging out of the pan…. 😂 Don’t skimp on oil – if you want the crispiest, most golden pastry, now is not the time to be counting calories! (Besides, remember that olive oil is better for you!)

Though traditionally served with lemon wedges, hand on heart, I have never used them. (And I’ve had my fair share of Gozleme in my life time!). They are great as they are, hot off the stove. In my world, these are a summertime BBQ favourite. Terrific to cook these on the flat side of the BBQ – plus there’s more space than a skillet so you can cook multiple gozlemes at the same time. And the extra bonus (because we all secretly love this part😈) – everyone is always so impressed. It’s just not something that most people think about making at home. I’ve used the word “crisp” alot in this post. So I’m going to leave you with this image. Crispy crispy juicy stuffed Lamb Stuffed Gozleme. Or – wait. Was it beef?? There’s been a lot of gozleme around here in recent weeks. So I’m not sure. But it doesn’t matter. BOTH are equally delicious!!~ Nagi x

More things stuffed between crispy bread

Things stuffed inside crispy flatbreads are always a good thing! I’ve done a few over the years:

Quesadillas – also, handy Oven Baked Chicken Quesadillas! Aloo Paratha Crispy Ham and Cheese Pockets And though not stuffed, this ever popular Easy Soft Flatbreads has to make the list (use as naan for curries, Greek Gyros, Doner Kebab, Chicken Shawarma – the options are extensive!)