Gozleme!!

Craving something flaky, savory and dangerously addictive? I fell headfirst into gozleme years ago on a street corner in Istanbul and I haven’t stopped making them since. This recipe gives you crispy pastry, melty cheese, and zesty fillings with minimal drama. Ready to roll some dough and feel like a low-key Turkish street chef?

Why You’ll Love This Recipe

• Fast to make: Mostly simple dough and quick fillings.
• Versatile: Use beef, lamb, spinach, cheese, or mix and match.
• Crowd-pleaser: Kids and adults both go for the crunchy outside and gooey inside, IMO.
• Great for leftovers: Reheat easily or eat cold on-the-go.

Ingredients You’ll Need

• 2.5 cups (375g) flour (plain/all purpose (GF Note 4))
• 1/3 cup (85ml) extra virgin olive oil
• 3/4 cup (185ml) water
• 1/2 tsp salt
• 300g / 10oz baby spinach
• 2 garlic cloves (minced)
• 2 eggs
• 1 tsp black pepper
• 300g / 10 oz Danish feta ((soft feta, Note 2))
• 2 cups (200g) shredded mozzarella cheese ((Note 3))
• 1 tbsp olive oil
• 2 garlic cloves (minced)
• 1 onion (finely chopped)
• 500g / 1 lb beef or lamb mince ((ground))
• 1 capsicum / bell pepper (chopped)
• 90g / 3 oz baby spinach
• 1.5 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp cayenne (adjust spiciness to taste)
• 3/4 tsp each salt and pepper
• 1 tbsp water
• 120g / 4 oz Danish feta ((Note 2))
• 1 – 1.5 tbsp olive oil (per gozleme)
• Lemon wedges (optional)

How to Make (Step-by-Step)

STEP 1 – Pastry:

Combine flour, olive oil, water, and salt in a bowl and mix until a soft dough forms. Knead lightly for a few minutes on a floured surface; rest the dough covered for 20 minutes. Divide into golf-ball sized balls and keep them covered so they don’t dry out.

STEP 2 – Filling:

Prepare two fillings: one spinach-feta and one meat filling. I like making both and letting everyone pick. Keep fillings warm and ready while you roll dough.

STEP 3 – Lamb or Beef Filling:

Heat olive oil in a pan, sauté onion and garlic until fragrant. Add mince, brown it well, then stir in capsicum, spices, salt and pepper. Finish with a splash of water to keep it juicy and crumble in Danish feta for tang.

STEP 4 – Spinach Feta Filling:

Sauté garlic in olive oil, toss in spinach until wilted, then cool slightly. Mix spinach with beaten eggs, Danish feta, mozzarella, black pepper and a pinch of salt. This mix tastes fresh and holds together perfectly while cooking.

STEP 5 – Making Gozleme:

Roll each dough ball thin into a round, almost translucent sheet. Spread your chosen filling on half of the sheet and fold the other half over, sealing edges with finger or fork. Brush lightly with olive oil before cooking.

STEP 6 – Cooking:

Heat a heavy frying pan or griddle to medium-high. Cook each gozleme for 2-3 minutes per side until golden and crisp, pressing occasionally with a spatula. Drizzle more olive oil if you like extra crunch.

STEP 7 – Serving:

Cut gozleme into wedges and serve hot with lemon wedges and yogurt on the side. I always add a squeeze of lemon; it lifts the flavors big time.

Ingredient and Method

Ingredient and Method appear here as a dedicated summary for quick reference.

• Ingredients: flour, olive oil, water, salt, spinach, garlic, eggs, black pepper, Danish feta, mozzarella, onion, beef or lamb, capsicum, spices, lemon.
• Method: make dough, prepare fillings, roll thin, fill, fold, cook on hot pan, serve.

Pro Tips for the Best Results

• FYI, rest dough to relax gluten for easier rolling.
• Keep fillings warm and avoid soggy dough by squeezing excess liquid from spinach.
• Use a hot, heavy pan for even browning.
• Don’t overfill; a thin pastry cooks through better.
• Swap cheeses or proteins based on pantry supplies — gusto rules.

Fun Variations & Topping Ideas

Variations:

Try vegetarian, spicy sausage, or even sweet fillings like Nutella and banana for dessert gozleme.

Toppings:

• Fresh herbs like parsley or mint
• Yogurt or tzatziki for cooling contrast
• Chili flakes or sumac for extra zing

Storing and Reheating

Cool leftover gozleme, then wrap tightly and refrigerate for up to 3 days. Reheat in a pan over medium heat for best texture, or warm in oven at 180°C (350°F) if you prefer. Microwave works in a pinch but softens the crisp exterior.

Leftover ideas

Chop cold gozleme into cubes for a salad boost, fold into breakfast burritos, or crisp slices under the grill for crunchy snacks.

Frequently Asked Questions (FAQ)

How long does dough need to rest?

Resting for 20 minutes relaxes gluten and makes rolling easier.

Can I make gozleme gluten free?

You can use gluten-free flour blends but expect a slightly different texture; add xanthan gum if your blend lacks binding.

Can I freeze cooked gozleme?

Yes, freeze cooked gozleme wrapped in foil for up to two months; thaw overnight in the fridge before reheating.

What cheese substitutes work?

Feta and mozzarella mimic the classic combo; ricotta, halloumi or provolone work too depending on the melt and salt level you want.

Can I make fillings ahead?

Yes. Prepare fillings up to two days in advance and refrigerate. Warm gently before assembling to avoid steaming the pastry.

How thin should I roll the dough?

Roll until you see a faint shadow of your hand through the dough but avoid tearing.

Conclusion

This gozleme recipe gives you fast, flexible, and ridiculously tasty results that work for weeknights or weekend feasts. Try it, tweak fillings to your mood, and let me know how it went — leave a comment and a rating if you feel generous. For a tested version and extra tips, check out Gozleme! – RecipeTin Eats.