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!
The perfect recipe for a lightly spiced Turkish specialty: Lamb Gozleme.
- 250 gr – 9 oz. lean ground lamb
- ½ small onion chopped
- ½ tsp Sumac
- 250 gms – 2 cups flour
- A little bit less than 200 ml – 1 cup water at room temperature
- 1 tsp salt
Sauté the onion in a frying pan with the extra virgin olive oil.
Add the lamb mince and brown it well breaking all the lumps with a wooden spoon.
Put the flour and salt in a bowl and slowly add the water while kneading.
Knead the dough for about 10 minutes, or until it becomes smooth.
Cut the dough in 4 with a knife and roll out each piece into a very thin sheet.
Spread the cooked lamb filling in the middle of the rolled.
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).
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.
Slice and serve warm.