It was a chilly evening when the familiar scents of spices wafted through my kitchen, coaxing me back to sunlit days spent in bustling local markets in Turkey. Memories of savory lamb and freshly made gozelme danced in my mind—a beautiful traditional dish that captivates not just the taste buds but also warms the soul. Turkish Gozleme filled with spicy ground lamb is more than just a street food delight; it’s a nostalgic hug from my culinary past that I’m excited to share with you.
Recipe Timing
- Prep Duration: 30 minutes
- Active Cooking: 15 minutes
- Total Duration: 45 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 380
- Protein: 21 grams per serving
- Carbs: 36 grams per serving
- Fats: 18 grams per serving
- Fiber: 2 grams per serving
- Sugars: 1 gram per serving
- Sodium: 250 mg per serving
Why You’ll Love This Turkish Gozleme with Lamb
Imagine biting into a hot, crispy pastry, its golden exterior giving way to a mixture of seasoned lamb and onions, enhanced with fragrant parsley and a hint of paprika. Each bite is not just about flavor—it’s an experience that transports you to the lively streets of Istanbul. This dish is perfect for gatherings, cozy family dinners, or even a satisfying snack. If you’re looking to explore rich, cultural cuisine without needing a chef’s degree, you’ve found it!
The Complete Cooking Journey
Let’s embark on this delicious adventure. With just a few simple ingredients and a bit of love, you’ll be on your way to making your very own Turkish Gozleme with Lamb that not only tastes great but also tells a beautiful story of warmth and tradition.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup water
- 1 tablespoon olive oil
- 200 grams ground lamb
- 1 onion, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon paprika
- Salt and pepper to taste
- Butter or olive oil for cooking
Method:
Step 1: Prepare the Dough
In a large bowl, mix the flour and salt. Gradually add water while stirring to form a dough. Knead for a few minutes until smooth. Cover and let it rest for 30 minutes. This resting stage allows the dough to relax, making it easier to roll out later.
Step 2: Sauté the Filling
In a skillet, heat some olive oil over medium heat. Add the finely chopped onion and ground lamb, cooking until the lamb is browned and the onions are soft. Stir in the parsley, paprika, salt, and pepper. Cook for another 2-3 minutes. This aromatic mixture is what elevates the gozelme to another level!
Step 3: Roll Out the Dough
Divide the rested dough into equal portions. Roll each piece into thin circles, about 1/8 inch thick, giving your gozleme that signature, flaky texture.
Step 4: Assemble the Gozleme
Place a generous spoonful of the lamb mixture on one half of each dough circle. Fold over the other half and seal the edges, ensuring no filling escapes while cooking. This is where the magic starts to take shape!
Step 5: Cook the Gozleme
Heat a skillet over medium heat and add a bit of butter or olive oil. Cook each gozleme for about 3-4 minutes on each side until golden brown and crispy. Flip carefully so it retains its delicious filling.
Step 6: Serve Warm
Once golden, serve them warm and watch as your family and friends gather around, eager to enjoy this heartfelt dish.
Serving Suggestions & Pairings
Gozleme pairs beautifully with a fresh cucumber and tomato salad drizzled with olive oil and lemon juice. A side of garlic yogurt or tzatziki complements the flavors wonderfully, adding a cooling contrast to the warm, spiced filling. Consider serving some green olives and pickled vegetables for a true Turkish feast.
Storage & Leftovers Guide
Leftover gozleme can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for a few minutes on each side, ensuring the crispiness returns. Alternatively, freeze uncooked gozleme with parchment paper between them for up to 2 months—just thaw and cook straight from frozen!
Kitchen Wisdom & Success Tips
- Ensure your dough is well-kneaded: A smooth dough makes rolling out much easier.
- Don’t overcrowd the skillet: Cook in batches to keep the heat consistent for a perfect golden crust.
- Experiment with fillings: Try mixing in spinach, feta, or even a hint of chili for a unique twist.
Flavor Variations & Adaptations
Feel free to switch up the protein. Ground turkey or beef can work just as well! For a vegetarian option, try a mix of sautéed mushrooms and spinach with spices for a delightful twist on the classic.
Reader Questions & Solutions
-
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance and store it in the refrigerator wrapped tightly in plastic wrap. Just let it come to room temperature before rolling. -
What can I replace ground lamb with?
Ground beef, turkey, or even plant-based meat substitutes can be used for a different flavor profile. -
How do I know when my filling is cooked?
The lamb should no longer be pink and the onions should be translucent and soft. The combination should smell heavenly! -
Can I make gozleme without a skillet?
Yes! An electric griddle or a flat top grill can be used if you have them. Just adjust the heat accordingly. -
Why is my dough too sticky?
It could be due to adding too much water. If it feels sticky, gradually mix in more flour until it becomes workable.
Wrapping Up
Cooking Turkish Gozleme with Lamb is not just about making food—it’s about whipping up memories and experiences, flavored with tradition and love. I hope this recipe inspires you to step into your kitchen and create something truly delightful. Like the bustling marketplaces of Turkey, let your culinary journey be vibrant and satisfying. Don’t forget to share your creations and stories—there’s nothing quite like the joy of cooking together!
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Turkish Gozleme with Lamb
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delicious Turkish pastry filled with savory ground lamb and spices, perfect for gatherings or a cozy snack.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup water
- 1 tablespoon olive oil
- 200 grams ground lamb
- 1 onion, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon paprika
- Salt and pepper to taste
- Butter or olive oil for cooking
Instructions
- In a large bowl, mix the flour and salt. Gradually add water while stirring to form a dough. Knead for a few minutes until smooth. Cover and let it rest for 30 minutes.
- In a skillet, heat some olive oil over medium heat. Add the finely chopped onion and ground lamb, cooking until the lamb is browned and the onions are soft. Stir in the parsley, paprika, salt, and pepper. Cook for another 2-3 minutes.
- Divide the rested dough into equal portions. Roll each piece into thin circles, about 1/8 inch thick.
- Place a generous spoonful of the lamb mixture on one half of each dough circle. Fold over the other half and seal the edges.
- Heat a skillet over medium heat and add a bit of butter or olive oil. Cook each gozleme for about 3-4 minutes on each side until golden brown and crispy.
- Once golden, serve them warm.
Notes
Pairs well with a fresh cucumber and tomato salad or garlic yogurt. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 50mg
