Easy Gozleme Recipe with 4 Fillings - Belly Rumbles (2024)

Yoghurt Gozleme Dough

• ▢ 300 grams (2 cups) plain flour
• ▢ 300 grams (1½ cups) Greek style yoghurt
• ▢ ½ teaspoon salt
• ▢ extra flour for dusting

Olive Oil Gozleme Dough

• ▢ 375 grams (2½ cups) plain flour
• ▢ 85 mls (⅓ cup) olive oil | light tasting
• ▢ 185 mls (¾ cup) water
• ▢ ½ teaspoon salt

Choose One of the Fillings Below

Spinach & Feta Filling

• ▢ 300 grams (4 cups) spinach, chopped | if using frozen see notes
• ▢ 2 shallots (scallions/green onions) | finely sliced
• ▢ 30 grams (½ cup) dill | finely chopped
• ▢ 30 grams (½ cup) parsley | finely chopped
• ▢ 200 grams (7 oz) Greek feta | crumbled

Spiced Beef (or lamb) Filling

• ▢ 1 tablespoon olive oil
• ▢ 1 brown onion | finely diced
• ▢ 350 grams (¾ lb) minced/ground beef | you can substitute lamb
• ▢ 2 garlic cloves | minced
• ▢ 1½ teaspoon ground cumin
• ▢ 1 teaspoon sumac
• ▢ 1 teaspoon ground coriander
• ▢ ½ teaspoon smoked paprika
• ▢ 30 grams (½ cup) mint | finely chopped
• ▢ 30 grams (½ cup) parsley | finely chopped
• ▢ 100 grams (4 oz) Greek feta | crumbled
• ▢ salt and pepper to season

Spiced Potato Filling

• ▢ 3 (2 cups) potatoes | peeled, boiled, and mashed
• ▢ 200 grams (7 oz) Greek feta | crumbled
• ▢ 2 shallots (scallions/green onions) | finely sliced
• ▢ 30 grams (½ cup) parsley | finely chopped
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon cayenne pepper
• ▢ salt and pepper to season

Mixed Cheese Filling

• ▢ 400 grams (14 oz) mozzarella | shredded/grated
• ▢ 200 grams (7 oz) Greek feta | crumbled
• ▢ 2 shallots (scallions/green onions) | finely sliced
• ▢ 15 grams (¼ cup) parsley | finely chopped
• ▢ 15 grams (¼ cup) dill | finely chopped

Cooking

• ▢ 1 tablespoon olive oil | per gozleme for frying

Serving (optional)

• ▢ lemon wedges
• ▢ yoghurt with finely chopped mint

Yoghurt Gozleme Dough

• Place flour, yoghurt, and salt in a bowl. Mix until just combined and then turn on to a well floured surface.

• Knead dough until smooth, note that the dough will be slightly sticky. Separate into four portions, roll into balls, keep covered (to prevent drying out). Leave to rest for 20 minutes while you prepare your filling.

Olive Oil Gozleme Dough

• Place flour, olive oil, water, and salt in a bowl. Mix until just combined and then turn on to a well floured surface.

• Knead dough until smooth, note that the dough will be slightly sticky. Separate into 4 portions, roll into balls, keep covered (to prevent drying out). Leave to rest for 20 minutes while you prepare your filling.

Assembling & Cooking Gozleme

• Once you have your filling is ready, roll out one piece of dough with a floured rolling pin. Roll the dough as thin as you can, around 1mm (1/16th of an inch). You will end up with 30 – 35cm (12 -14 inch) circles of dough.

• Place your filling in the middle of the circle of dough and fold over one side at a time, overlapping them, like an envelope to form a rectangle.

• Heat a non stick pan with 1 tablespoon of oil over medium/low heat.

• Place gozleme fold side down in the pan. Cook on one side until brown and dough is cooked through, this will take a few minutes. Once cooked turn over and cook on the other side.

• Once cooked place in an oven a rack on a low temperature to keep the gozleme warm until the rest have been cooked.

Serving

• Cut each gozleme into 4-6 pieces, and serve with wedges of lemon or yoghurt mixed with finely chopped mint (or both).

Fillings

• Make one of the below fillings for your gozleme. Or make half a batch of each for variety.

Spinach & Feta Filling

• Mix spinach, shallots (scallions), dill, and parsley in a bowl.

• Place ¼ of the mixture in the middle of a rolled dough circle. Sprinkle with ¼ of the crumbled feta.

• Fold into an envelope. Repeat with 3 remaining pieces of dough, and cook.

Spiced Beef (or lamb) Filling

• Heat frying pan/skillet over medium heat with olive oil.

• Add onion and saute for a few minutes until soft and translucent.

• Then add beef (or lamb) and cook until browned. Break up the ground/minced beef with a spatula as it cooks.

• Add minced garlic, cumin, sumac, coriander, and cumin. Mix through the beef mixture thoroughly and cook for a few minutes.

• Add mint and parsley, stir through and cook for a further minute or 2 until herbs have wilted. Season to taste with salt and pepper.

• Remove beef mixture from the heat, set aside, and allow to cool completely before using.

• Once cooled place ¼ of the mixture in the middle of a rolled dough circle. Sprinkle with ¼ of the crumbled feta.

• Fold into an envelope. Repeat with 3 remaining pieces of dough, and cook.

Spiced Potato Filling

• Mix all ingredients in a bowl thoroughly. Season to taste with salt and pepper.

• Place ¼ of the mixture in the middle of a rolled dough circle.

• Fold into an envelope. Repeat with 3 remaining pieces of dough, and cook.

Mixed Cheese Filling

• Mix all ingredients in a bowl thoroughly.

• Place ¼ of the mixture in the middle of a rolled dough circle.

• Fold into an envelope. Repeat with 3 remaining pieces of dough, and cook.

USING FROZEN SPINACH

You can usefrozen spinachas part of your filling. Make sure to thaw it completely first and then squeeze out as much excess water as you can. You want the spinach to be as dry as possible.

MAKE GOZLEME DOUGH IN A FOOD PROCESSOR

Making gozleme dough in a food process makes life much easier. Simply dump all the ingredients in and process until combined. Tip dough out and knead until smooth.

PRE MAKING DOUGH

Gozleme dough can be made ahead of time. Wrap it well in plastic and store in the fridge up to 3 days in advance.

PRE MAKING GOZLEME

They are best prepared, cooked and eaten on the same day. I do not recommend pre making gozleme. Instead pre make the dough and the filling, store in fridge separately. Assemble when ready to cook.

If preparing completely ahead of time place in an airtight container, separating each one with a sheet of parchment / baking paper.

Store them in the fridge a day ahead (no more than two). Make sure you use very dry fillings to prevent the gozleme from going soggy. Please note you do risk them going soggy by pre making.

BAKING GOZLEME

Traditionally they are cooked in a pan, but they can be baked also. I do not recommend baking gozleme.

Preheat the oven to 220ºC (430ºF). Place gozleme on a parchment / baking paper lined baking sheet. Leave plenty of room around each one to allow the heat to circulate.Bake for 8 minutes, flip and continue baking for another 8 minutes until they are cooked and golden brown.

STORAGE /REHEATING

Gozleme are best eaten once cooked.

Keep gozleme warm while cooking you are cooking is in an oven at a low temperature 120°C (250°F). Place them on a rack (cake rack is perfect) in the oven to prevent them getting soggy bottoms.

Store cooked gozleme in the fridge once completely cool in an airtight container. Re-heat in a pan/skillet or in the oven on a rack at 180°C (350°C) for 10 minutes.

Cooked gozleme can also be frozen once completely cooled. Wrap each gozleme well in plastic wrap and place in a container or zip lock bag. Reheat from frozen as above. Oven cooking time will be longer.

GENERAL COOK’S NOTES

All oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.

All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;

• 1 teaspoon equals 5ml
• 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
• 1 cup equals 250ml (Nth America use 237ml)
• 4 teaspoons equal 1 tablespoon
• I use the below unless specified in my recipes;

Herbs are fresh |Vegetables are of a medium size |Eggs are roughly 60 grams in weight (large)

NUTRITIONAL INFORMATION BELOW IS FOR YOGHURT GOZLEME DOUGH + SPINACH & FETA FILLING