Turkish Gozleme with Lamb
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Crispy Turkish Gozleme with Lamb & Feta – flaky golden flatbreads stuffed with spiced lamb, herbs, and creamy feta. One bite, and you’ll understand why I get zero leftovers every time.
Turkish Gozleme – An OG Recipe That Deserved a Glow-Up
Back when I worked in Michigan, there was this little Turkish bakery we’d hit up at lunchtime. No sign, no menu, just the best gozleme I’d ever had. I’ve been chasing that flavor ever since. These days, when I make this version at home, Remo lights up like it’s pizza night. And I’ll admit, I’ve hidden a piece or two in the back of the fridge so I don’t have to share.
If you love Turkish street food like this, you’ve got to try my Lahmacun recipe, it’s another longtime favorite.
Why You’ll Love This Recipe
- Crispy, golden flatbread made from scratch, no yeast, no waiting around.
- The lamb filling is juicy, spiced, herby, and loaded with creamy feta. Pure comfort.
- It’s freezer-friendly and perfect for make ahead lunches (if you manage not to eat them all).
- Feels like street food, tastes like a cozy homemade win.
- You’ve got options, switch up the filling, bake instead of fry, or make it vegetarian.
Ingredient Notes & Tips
- Do I have to make the dough? Nope. But should you? Absolutely. The homemade dough is part of what makes these special, chewy, crisp, and just the right amount of tender. That said, if you’re in a rush, store bought pizza dough will work in a pinch. Tortillas technically work too, but you’ll lose that satisfying chew and flaky golden finish.
- Use full-fat Greek yogurt in the dough. It gives it structure, tang, and softness. No skim stuff here.
- Lamb is traditional and brings the most flavor, but ground beef, pork, or chicken will work too. Just don’t skip the spices.
- Frozen spinach? Yep, that’s what I use. Just make sure it’s thawed and squeezed bone dry. Wet spinach = soggy sadness.
- Fresh herbs make it pop. Mint, parsley, green onions, don’t skip these. They brighten up the rich lamb like magic.
- Feta = flavor. It’s salty, creamy, and melts just enough to make every bite glorious. Use a good quality one if you can.
In a big bowl, mix the flour and salt. Stir in the yogurt and water until it comes together into a shaggy dough. Knead it for about 3 minutes until it’s smooth-ish. No need to be precious here, just get it elastic. Cover and let it rest while you get the filling going.
Heat some olive oil in a skillet, toss in your chopped onion and garlic, and cook until soft. Add the ground lamb and break it up with a wooden spoon. Once it’s browned, stir in the tomato paste, cumin, coriander, smoked paprika, salt, and pepper. Add the spinach and cook for a couple more minutes. Let it cool a bit, you don’t want it steaming through your dough.
Cut your dough into 4 pieces. Roll each one into a thin rectangle, about 12×10 inches. Spread some of the lamb mixture down the center, then layer on the mint, parsley, green onion, feta, and tomato. Fold the sides in like you’re making a big savory envelope and press gently to seal.
Heat a nonstick or cast iron skillet over medium. Add a touch of oil or cooking spray. Cook the gozleme 3–4 minutes per side until golden and crisp. If it looks pale, it’s not done. You want that deep golden crunch.
Cut each one in half diagonally (makes it look fancy, trust me). Serve with lemon wedges on the side for that bright, finishing zing.
Serving Suggestions
A squeeze of lemon is non-negotiable. It wakes everything up. You can also serve it along these other dishes:
Homemade Tzatziki Sauce
Lentil Soup
Chickpea Salad
Baba Ganoush
Frequently Asked Questions
Can I use store-bought dough?
Yes! Pizza dough works if you’re short on time. It won’t be exactly the same, but it’ll still taste great. Tortillas? Only if you’re desperate. They’re more quesadilla than gozleme.
Can I make it ahead of time?
You can make cooked or uncooked gozleme ahead of time and stash them in the fridge or freezer (see storage tips below). They reheat beautifully and still taste like you just made them.
Can I freeze them?
Yup. Let them cool completely, then stack between parchment in a freezer bag. Reheat straight from frozen in a 375°F (190°C) oven until crisp and hot.
What can I use instead of lamb?
Ground beef, pork, or even chicken work. Just don’t skip the spices, they’re what make the filling sing.
Can I bake these instead of pan-frying?
Yes! Preheat your oven to 450°F (230°C) and bake on a parchment lined sheet for 8–10 minutes, flipping halfway through for even browning.
Can I cook these in the air fryer?
Yes, and they crisp up beautifully. Preheat your air fryer to 375°F (190°C), spray the gozleme lightly with oil, and cook for about 6–8 minutes, flipping halfway. Keep an eye on them, air fryer temps vary and you want golden, not scorched.
Can I make it vegetarian?
Totally. Swap the meat for sautéed mushrooms or roasted eggplant, add more spinach, and keep the feta.
Storage + Reheating
Fridge: Store cooked gozleme in an airtight container for up to 3 days. Stack them with parchment in between so they don’t stick.
Freezer: Freeze cooked or uncooked gozleme (I’ve done both!) for up to 3 months. Wrap individually or stack with parchment between layers in a freezer bag.
To Reheat:
- Skillet (best): Warm in a dry pan over medium heat until hot and crisp.
- Oven: Bake at 375°F (190°C) for 10–15 minutes.
- Air Fryer: 375°F (190°C) for 5–8 minutes, flipping once.
- Microwave: Not ideal. You’ll lose the crisp, but it’ll still taste good.
Try These Lamb Recipes Next
- Herb Crusted Rack of Lamb
- Braised Lamb Shanks
- Slow Roast Leg Of Lamb
- Lamb Meatballs
- Lamb And Chickpea Tagine
- Greek Lamb Burgers
- Lamb Korma
- Lamb Souvlaki
- Easy Kofta (Beef Or Lamb)
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Turkish Gozleme with Minced Lamb
Video
Ingredients
For Dough
- 2¼ cup all-purpose flour
- ½ teaspoon salt
- ½ cup Greek yogurt (plain)
- ½ cup water
For Filling
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- ½ pound ground lamb
- 1 tablespoon tomato paste
- 1 teaspoon coriander (ground)
- 1 teaspoon smoked paprika
- 2 teaspoons cumin (ground)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 6 ounces spinach (frozen, thawed and chopped)
- ½ cup fresh mint (chopped)
- 2 green onions (chopped)
- ½ cup fresh parsley (chopped)
- ½ cup feta cheese (crumbled)
- 1 medium tomato (chopped)
- lemon wedges and olives (to serve)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
- Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside.
- In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent.
- Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes. Let the meat mixture cool slightly.
- In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle that’s about 12×10 inches.
- Spoon about 3 tablespoons of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some fresh mint, green onions, fresh parsley, ¼ of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
- Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.
- Cut each gozleme in half diagonally and serve with lemon wedges and olives.
Equipment
Notes
- Dough Tip: Letting the dough rest for 10 minutes (even though it doesn’t need to rise) makes it easier to roll out.
- Lamb Tip: If your lamb is fatty, drain off excess grease so the filling doesn’t make the dough soggy.
- Spinach Tip: Frozen spinach must be squeezed completely dry, seriously, wring it out like your gozleme depends on it (because it does).
- Make It Veggie: Swap the lamb for sautéed mushrooms or roasted eggplant, still delicious with the feta and herbs.
- Pan Size: Use a large nonstick or cast iron skillet for best browning and crunch. Don’t overcrowd, cook in batches if needed.
- Originally shared in 2015, this recipe has been a reader favorite for years, and we’re bringing it back with new photos, video, and a whole lot more flavor.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
