Gozleme is a savory Turkish stuffed flatbread with meat, cheese or veggie fillings. Make this recipe for a light meal or anytime snack!
Popular Street Foods
There are street vendors and food markets in nearly every country around the world, and those hard working people create and sell insanely delicious and very popular foods!
For locals in Istanbul, gözleme is a favorite. When you want a quick, hearty snack, trek down to a local farmer's market. Then wait your turn in line for a delicious, savory Turkish stuffed flatbread!
The reason people are willing to wait in line for the savory crispy fried flatbreads is understandable; they’re addictively delicious!
Aside from being tasty, there are plenty of other reasons to love the Turkish street food.
- Portable- Anything you can grab and eat on the go without needing a pile of napkins is a winner!
- Inexpensive-The flatbread dough can be made with or without yeast. To make the simplest gozleme dough requires nothing more than flour, water, and oil. It doesn’t get easier or more budget friendly than that!
The large ball of dough is separated into individual portions, then each is rolled out into a thin round. Savory fillings are folded inside, and then the stuffed flatbreads are pan fried until they’re crispy and golden brown.
Just about any filling of choice works, but some of the most popular and traditional gozleme fillings are:
- Cheese- This can be one type of cheese, or a combination of several. The cheesier, the better!
- Potato- The potato filling is usually seasoned with a mixture of spices
- Spinach and Feta (or any other type of cheese)
- Ground lamb or beef- Like the potato filling, spices are typically added to the meat mixture
My recipe includes two filling options: one with ground meat, and the other with spinach and feta.
Video: How to make Turkish stuffed flatbread
There are just three simple steps for this gozleme recipe. First, prepare the dough. Second, make the filling, and lastly, assemble and cook them.
To watch the process from start to finish, check out the video in the recipe card at the bottom of this post.
- Make the dough.
I use yeast in this recipe, but you can leave it out if you'd like. Either way, the dough will need to rest for 30 minutes to make it easier to roll out.
I also add a bit of yogurt to my gozleme dough. I like the extra tang it brings; almost like a sourdough bread.
The best way to combine the ingredients is in a stand mixer, using a dough hook attachment. No worries if you don't have a stand mixer; just combine the ingredients together, then use your hands to work flour into the dough until it's smooth and pliable.
- Make the filling.
While you wait for the dough to rise/rest, go ahead and prepare the filling (or fillings, if you want more than one kind) of your choice.
Time Saver: Make the filling ahead!
The filling will keep for up to four days, so save time and make it ahead. Just store it in a covered container in the fridge.
- Portion and roll out the flatbread dough.
This gozleme recipe yields enough dough for 6 stuffed flatbreads. So, after the dough ball rises, you'll need to portion out 6 equal sized balls of dough.
If you want your flatbreads to be exactly the same size, use a kitchen scale to weigh and portion the dough balls. Otherwise, just eyeball the size.
PRO TIP: Rolling the Dough
The flatbread dough needs to be rolled out very thinly. You'll know it's perfect when you can see your hand underneath (See photo below).
If the dough tears, don't worry; it's very forgiving. Just use your fingers to press it back together.
- Add fillings, fold, then fry!
This is the type of food that works well for just about any meal. Just choose your fillings according to what meal you'll be serving them for.
Of course, on their own, they're a fantastic grab and go snack or appetizer!
Absolutely yes! Although they do taste best when they're fresh, gozleme are freezer friendly, both before and after frying. Just be sure to wrap them well and allow to them to thaw in the refrigerator overnight before cooking or reheating.
Using the recipe here yields 6 servings of spinach and feta gozleme, with 367 calories each.
If you make the Turkish stuffed flatbread with ground lamb and onion, each serving will be 540 calories. Using 90% lean ground beef instead of lamb will reduce the calories a little bit, to 460 calories.
Gozleme (Turkish Stuffed Flatbread)
- 2 cups all purpose flour
- ½ cup warm water
- ½ tsp dry yeast
- 3 tbsp Greek yogurt
- 2 tbsp olive oil
- ½ tsp kosher salt
- extra flour for dusting
Spinach and Feta Filling
- 1 tbsp olive oil
- 1 medium white onion diced
- 6 cups baby spinach leaves
- 1 tbsp dill
- 1 tbsp parsley
- ¼ tsp salt
- ¼ tsp red pepper flakes
- ½ cup feta cheese crumbled
- 1 lb ground lamb or beef
- 1 medium white onion diced
- ¾ cup warm water
- 2 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- ½ tsp ground cayenne
- Sift the flour into a large mixer bowl. Make a well in the middle and add the water, yeast, yogurt, olive oil and salt. Mix by hand (6 minutes) or using a dough hook attachment, knead on medium speed for 3 minutes. Sprinkle with extra flour or water if needed to achieve a soft, pliable but not sticky dough.
- Divide the dough into 6 pieces and roll into balls. Place on a floured surface, cover with a damp cloth and leave to rest in a warm place for 30 minutes. The dough doubles in size.
- For the Spinach Feta: Heat olive oil over medium heat in a skillet. Saute the onion until translucent. Add the spinach, dill, parsley, salt and red pepper flakes and cook until spinach is wilted. Add feta cheese, toss to mix and cook for 2 minutes. Remove from heat and cool.
- Roll each dough ball into a large circle (large enough to fill the skillet you are using when folded in half). Dust with extra flour as needed to avoid sticking. Roll it as thin as you can without tearing (See Note 1).
- Divide the spinach feta filling into 6 portions and place in the center of each piece of rolled out dough. Take the top piece of dough and bring it down and over the filling. Repeat with bottom portion, up and over top piece of dough and filling. You should have 2 ends on the left and right. Gently lift and tuck each under the center of the gozleme. You should have a nice square or rectangle shaped package.
- Add 2 tablespoons of olive oil to a large frying pan and pan fry the gozleme on each side for a couple of minutes until golden. Repeat with others and add more oil if needed.
- Cut into pieces, or roll up and serve with lemon wedges.
- For the Meat Filling: In a bowl add the meat filling ingredients and mix well. Be sure to add WARM water. This should be a thick meat slurry that is spreadable.
- Divide and spread the meat mixture over half of each dough circle. Carefully lift the empty dough side up and over the the filling. Gently pat down to push air out. Seal the edges by pressing the dough together. Repeat, keeping them covered as to not dry out as you finish making the remaining gozleme.
- When you place your hand under the dough you should be able to see through the pastry. It should be thin enough to be almost translucent.
- Calories with ground lamb = 540
- Calories with 90% lean beef = 460
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.