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Golden, pan-cooked flatbread parcels served with lemon and cherry tomatoes

Lamb Gozleme Recipe

Crisp on the outside and juicy inside, Lamb Gozleme is filled with tender mince and tangy sumac, wrapped in thin dough and cooked until lightly charred.

Course: Main
Cuisine: Turkish
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

Lamb Filling

  • 250 g – 9 oz lean ground lamb
  • ½ small onion – finely chopped
  • ½ tsp sumac
  • salt
  • black pepper

Dough

  • 250 g – 2 cups plain flour
  • 180 – 200 ml – about ¾ 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 up any lumps with a wooden spoon.
  3. Once cooked, stir in the sumac, season with salt to taste, and set aside to cool.

Dough

  1. Put the flour and salt in a bowl and gradually add the water while kneading.
  2. Knead for about 10 minutes, or until the dough becomes smooth.
  3. Shape the dough into a ball, cover with a damp paper towel, and let it rest for 15 minutes.

Assembling

  1. Cut the dough into 4 equal portions and roll each portion into a very thin sheet.
  2. Spread the cooked lamb filling in the centre of each sheet.
  3. Fold the opposite sides over the filling, then fold the remaining two sides to enclose it completely, forming a parcel.
  4. Heat a non-stick pan over medium heat and lightly brush it with oil. Cook one side of the lamb gozleme until brown spots appear, then turn it over and cook the other side.
  5. Slice and serve warm with lemon wedges on the side.