Mince Lamb Gozleme
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Category
Main Course
Cuisine
Middle Eastern / Turkish-Inspired
Author:
Spice Zen
Servings
4
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 Minutes
Dietary Information
Nut-Free, Dairy-Free Adaptable, Gluten-Free Adaptable
A Turkish-inspired gozleme filled with savoury lamb mince, fresh herbs, greens and seasoned with warm Spice Zen Baharat Spice Blend for depth and balance. The soft, pan-cooked flatbread is golden and crisp on outside and finished simply with yoghurt, lemon and chilli. These gozleme are satisfying, flavourful and perfect for sharing, casual meals or weekend cooking.
Ingredients
Dough
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2¼ cups plain flour
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½ tsp salt
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½ cup unsweetened Greek yoghurt
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½ cup water
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Lamb Mince Filling
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1 tsp olive oil
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1 brown onion, diced
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1 tbsp minced garlic
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500 g lamb mince
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1 tbsp tomato paste
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2 tsp Spice Zen Baharat Spice Blend
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1 tsp salt
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½ cup fresh parsley leaves, chopped
Greens
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1 bag baby spinach leaves, washed and left whole
To Serve
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Lemon wedges
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Unsweetened Greek yoghurt
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Olive oil, to drizzle
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Spice Zen Red Chilli Flakes, to sprinkle
Directions
To make the dough, place flour and salt in a bowl and make a well in the centre. Add yoghurt and begin mixing, gradually adding water until a soft, slightly sticky dough forms. Knead for about 3 minutes until smooth and springy. Cover and rest while preparing the filling.
Heat olive oil in a pan over medium heat. Add onion and garlic and cook for 4–5 minutes until soft and lightly golden.
Add lamb mince and cook for 6–8 minutes, breaking it up with a spoon, until browned and cooked through. Stir in tomato paste, Baharat spice blend, salt and cook for another minute until aromatic. Remove from heat and mix through parsley.
Divide the dough into 6–8 equal balls. On a well-floured surface, roll each ball thinly into a rectangle.
Spoon 1–2 tablespoons of lamb mixture down the centre, top with a handful of whole spinach leaves, then fold the dough over to enclose the filling, forming a neat parcel.
Heat a frying pan with a little olive oil. Cook each gozleme over medium heat until golden and lightly crisp on both sides.
Slice and serve warm with yoghurt, lemon, a drizzle of olive oil and a sprinkle of Spice Zen Red Chilli Flakes.
Chef’s Notes
Roll the dough as thinly as possible for a tender, crisp finish.
Avoid overfilling so the gozleme seals well and cooks evenly.
Recipe Note
Gluten-Free Option
To make gluten-free gozleme, replace the plain flour with a good-quality gluten-free plain flour blend and add 1 tsp psyllium husk powder or xanthan gum to help bind the dough. Allow the dough to rest for 10 minutes before rolling. Roll between sheets of baking paper and cook gently, as gluten-free dough browns more quickly.
Dairy-Free Option
Replace Greek yoghurt with a thick, unsweetened dairy-free yoghurt alternative.
Serving Suggestions
Serve as part of a shared spread with salad, pickles or grilled vegetables.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
