Warm, crisp and drizzled with fresh lemon juice; that’s how l like my Gozleme (Turkish Flatbread). While there are many variations, Gozleme filled with spinach and cheese, then sealed and cooked until golden is absolutely addictive.
If you’ve never heard of Gozleme before, it’s a traditional Turkish flatbread stuffed with any number of savoury fillings. The word ‘Gozleme’, actually means compartment, referring to the pocket in which the filling is sealed. It makes total sense!
Gozleme is the epitome of simplicity; a ball of dough stuffed with a filling and cooked until crisp.
The main ingredients for the dough are flour, salt and water, but it can also be made with yeast and yoghurt. Research tells me that the use of yoghurt is to prevent the gozleme from becoming too brittle, but l can’t say that l’ve tested that out.
In this recipe, l’ve kept it super simple and used only flour, water, salt and some olive oil (note 1). You could knead by hand, but you’ll see in the instructions that l use a stand mixer. I’m getting a bit lazy. Either way, make sure that the dough is pliable and soft – not sticky.
Spinach and Feta filling is probably the most well known, quickly followed by a form of spicy minced meat, either lamb or beef.
The pressure to make Spinach and Feta Gozleme instead of meat filled Gozleme is quite intense in my household. I usually give in as it’s my favourite too. I do plan to eventually post a meat filled Gozleme; l just won’t tell the family.
Feta is only one part of the cheese combination. l’ve also added mozzarella, making the gozleme extra cheesy. I thought l was groundbreaking by adding mozzarella, until l noticed many other recipes also add it! But mine is far superior, of course!
The technique and skill of Turkish ladies making gozleme at weekend markets is much to be admired. Their gozleme is amazing!! My only teeny weeny gripe is that sometimes the filling can be on the scant side. The amount of filling l suggest in this recipe will give you a generous layer of spinach and cheese.
Gozleme is almost as easy to make as it is to eat, so don’t be put off by making your own dough.
Preparation Time: 30 minutes
Cook Time: 20 – 30 minutes
Servings: 4 pieces
- 300 g / 10.5 oz plain / all purpose flour
- 1/2 tsp salt
- 2 tbsp olive oil
- 175 ml / 6 fl oz water
- 180 g / 6.5 oz baby spinach
- 250 g / 9 oz feta cheese, crumbled
- 200 g / 7 oz shredded mozzarella cheese
- 1 tsp white pepper
- 1 egg, lightly beaten (oops! l forgot to include the egg in the photo!)
Cooking / Extras
- 1 – 2 tbsp olive oil per gozleme
- lemon wedges
- Attach a dough hook to a stand mixer. Place dough ingredients in the mixer. Mix for 3 minutes on medium high speed. I use speed 8 (note 2).
- Cover and allow to rest for 20 – 30 minutes.
- Sprinkle work surface with flour. Gently roll the dough into a log shape. Cut into 4 equal pieces.
- Roll out into 30 cm/12″ x 20 cm/ 8″ rectangle (note 3).
- Place spinach on a cutting board. Using a large knife, chop roughly 2 – 3 times to reduce volume a little (not required to chop finely).
- Place spinach, egg, feta and white pepper in a bowl. Mix. Stir through the mozzarella.
Assembling the Gozleme
- Place one quarter of the filling over half the pastry. Make sure you go all the way to the edges. Moisten edge of the bottom half of the pastry with a little water. Fold over the top half, and press the edges together firmly.
- Heat 1 – 2 tbsp of olive oil in a large fry pan over medium high heat.
- Place gozleme in fry pan and cook until golden and crispy. Gently turn over and cook the other side (note 4).
- Transfer the gozleme to a cutting board. Cut into 6 pieces (note 4).
- Serve with lemon wedges.
- The pastry is an adapted Shane Delia recipe. Shane Delia is a chef, restauranteur and author of Middle Eastern cookbooks.
- Dough should be soft and springy; not sticky. If necessary, add a little more water or flour to achieve consistency shown in the photo.
- My gozleme is smaller than those you see at the market stalls or festivals. Part of the limitation is the size of my pan. I need to make them small enough to fit but can still be big enough to cut into 6 decent slices.
- I press down lightly to ensure that the entire surface of the dough comes into contact with the pan while cooking. If you notice that an air bubble begins to form, prick the dough with a toothpick to release the air.
- Wait for a minute or so before you cut into the gozleme, otherwise the cheese may be a bit runny.