Lamb Gozleme

Lamb Gozleme

I love Gozleme. Did you know that the name “Gozleme” comes from the word goz that means “eye” in Turkish? Apparently it derives its name from the little round black spots that form on the dough after cooking it! Since discovering this little tasty pocket of Turkish goodness, I have tried many different fillings and the ones I like the most are two classics: Spinach and Feta and Spiced Lamb. As I have already shared with you the recipe of the Spinach and Feta Gozleme, today it’s the turn of the meat filled version. This is my husband’s favourite and I must say that I too love the flavour that sumac gives to the juicy ground lamb. It is a very simple recipe that gets ready in just a few steps and will make the whole family happy! Serve it with a fresh salad and wedges of lemon for a light and tasty meal!  Enjoy!

Lamb Gozleme

4.7 from 3 reviews
Lamb Gozleme
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Turkish
Serves: 4
Ingredients
Lamb Filling
  • 250 gr – 9 oz. lean ground beef
  • ½ small onion, chopped
  • ½ tsp Sumac
  • Salt
  • Pepper
Dough:
  • 250 gms – 2 cups flour
  • A little bit less than 200 ml – 1 cup water, at room temperature
  • 1 tsp salt
Instructions
Lamb Filling
  1. Sauté the onion in a frying pan with the extra virgin olive oil.
  2. Add the lamb mince and brown it well breaking all the lumps with a wooden spoon.
  3. When cooked, add the sumac, season with salt to taste and keep aside to cool down.
Dough
  1. Put the flour and salt in a bowl and slowly add the water while kneading.
  2. Knead the dough for about 10 minutes, or until it becomes smooth.
  3. Make it into a ball, cover it with a damp paper towel and let it rest for 15 minutes.
Assembling
  1. Cut the dough in 4 with a knife and roll out each piece into a very thin sheet.
  2. Spread the cooked lamb filling in the middle of the rolled.
  3. First fold the opposite sides to cover the filling and then fold the 3rd and 4th side to cover up the filling, just like a parcel (as shown in the picture).
  4. Heat up a non stick pan (I brushed a little oil on it) on medium heat and cook one side of the lamb gozleme on it until there are some brown spots on it. Then turn it over and cook the second side.
  5. Slice and serve warm.

Lamb Gozleme

Lamb Gozleme

Pin It
Share

Related Posts:

This entry was posted in Appetisers, Bread, Finger food, Meat, Mediterranean, Sandwiches, Snack, Street Food, Turkish and tagged , , , , , , , , , , . Bookmark the permalink.

7 Responses to Lamb Gozleme

  1. I’ve never heard of gozleme, but wow, it looks AMAZING. I’m pinning this so I won’t forget and making it soon. Maybe tonight. I’m not sure I can wait any longer than that. ;-)

  2. Gozleme is one of my favourites, Manuela, and have you done this beautifully! Pinned.

  3. Gary Lum says:

    That looks fabulous

  4. SallyBR says:

    Scrumptious! I love how simple the dough is, although rolling it thin could be tricky, knowing myself ;-) A little patience, I suppose is mandatory!

    I am going to pin this recipe and intend to make it before the end of the winter… sounds absolutely delicious and something my beloved would go crazy for

  5. sennur pars says:

    Çok güzel görünüyor. Eminim tadı da öyledir. Türk yemeklerini tercih ettiğinizde çok mutlu oluyorum. Ellerinize sağlık.

  6. Pingback: Mountain Honey: Balyolu {Kars, Turkey} - Countlan Magazine

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: