Turkish Gozleme with Minced Lamb


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Gozleme might sound like a creature from The Lord of the Rings, but it’s actually a crisp Turkish parcel filled with treasures of meat, onions and spices. When I first tasted these on the streets of Istanbul it was a revelation. The soft dough is pan-fried in olive oil, which creates a chewy golden crust.

Preparation: 35 Minutes, Plus 2 Hours Proving
Cooking: 25 Minutes


  • 1 teaspoon dried yeast
  • 1 teaspoon sugar
  • 175 ml ( fl oz/ cup) warm water
  • 250 g (9 oz/1⅔ cups) plain (all-purpose) flour or strong flour, plus extra for kneading and rolling
  • 1 teaspoon salt
  • olive oil, for frying


  • 1 tablespoon olive oil
  • 500 g (1 lb 2 oz) lean minced (ground) lamb
  • 2 garlic cloves, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons Aleppo pepper
  • 1 teaspoon ground cinnamon
  • finely grated zest of 1 lemon
  • tablespoons sultanas (golden raisins)
  • 1 tablespoon tomato paste (concentrated purée)
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 50 g ( oz/ cup) pine nuts, toasted


Combine the yeast, sugar and water in a small bowl and stand for 5-10 minutes or until foamy. This is important because it means the yeast is working. If it doesn’t foam, throw it out and start again.

Put the flour and salt in the bowl of an electric mixer fitted with the dough hook and mix on low speed. Add the yeast mixture and mix until the dough comes together into a ball. If the dough is still sticking to the bowl then add a couple of tablespoons of flour to allow it to come free. Knead in the electric mixer for 10 minutes or until smooth and elastic. (Alternatively, the dough may be mixed by hand in a bowl and kneaded on a floured work surface.)

Transfer to a lightly oiled bowl, turn to coat, then cover with plastic wrap and stand in a warm place for 2 hours or until doubled in size.

Meanwhile, to make the filling, heat half the oil in a large frying pan over high heat. When the pan is really hot, add the lamb and cook for 5 minutes, breaking up any lumps with a spoon. Season well with salt and freshly ground black pepper, pour off the excess fat and transfer to a bowl. Add the remaining oil and the garlic to the pan and cook for 1 minute or until golden. Return the lamb to the pan, add the spices, lemon zest, sultanas, tomato paste and 1 tablespoon water and combine well. Pour the filling onto a tray and stand until cool. Add the parsley and pine nuts, check the seasoning and combine well.

When the dough is ready, divide it into 6 portions. Roll out each portion on a lightly floured surface into a 16 cm ( inch) square. Spoon a quarter of the filling onto the bottom half of each square, leaving a 2 cm (¾ inch) border around the edges. Bring the top half of the dough over to enclose the filling, pinch the sides together and twist over to seal.

Heat two large frying pans over medium heat. Drizzle a little oil into the pans and, when hot, add 1 or 2 gozleme (depending on how big your frying pans are) and cook for 4 minutes on each side or until golden and crisp. Serve the hot gozleme with yoghurt and a drizzle of pomegranate molasses.