published Apr 09, 2021, updated Nov 08, 2024 Who doesn’t love a savory stuffed sandwich? BBQ pork buns, Lebanese arayes, and the subject of today’s recipe — gozleme — are hand-held, affordable turnovers stuffed full with all kinds of spiced fillings that leave you satisfied and wanting more. The crispness of this Turkish street food is especially appealing, but it doesn’t fall apart in your hands like some flakier turnovers do. Instead, the soft, olive oil-flavored flatbread is tender after that initial crunch. It’s absolutely addicting and brings back great memories of snacking on these while walking around Istanbul! This gozleme recipe might look complicated, but it’s not — it’s actually very forgiving. Even if you tear the dough while rolling it out, you can just roll it back together and try again. It’s soft and easy to work with. Please note that I present two options for fillings here, and the nutritional information provided is for the spinach and feta option. See the recipe card for a full list of ingredients.
Recommended Tools
Stand Mixer & Dough Hook Attachment – If you don’t have a stand or electric mixer, it’s pretty easy to mix by hand in a large mixing bowl. Skillet
Storing and Reheating
Gozleme can be refrigerated and reheated for up to 4 days, though they start to get soggier sooner than that.
Dough – Traditionally made with unleavened flour, water, salt, and olive oil — the latter giving the bread most of its flavor. However, I add dry yeast to help it rise and yogurt to make it softer. Just a few additions to my own gozleme recipe. Spinach and Feta Filling – A creamy, savory combination of: Spinach – I opt for baby spinach, which is more sweet and tender. Feta – Sometimes I’ll also mix in goat cheese to make the filling creamier and tangier. Onion – I use white onion, but yellow or red work too. Herbs – Dill and parsley are bright, refreshing herbs that complement the tangy cheese and grassy spinach. Feel free to add more herbs, like thyme or cilantro. Red Pepper Flakes – For just a touch of heat! Use paprika for milder spice, or omit it entirely if preferred. Meat Filling – Ground beef or lamb mixed with white onion for juiciness and seasoned with: Cumin – Bold and earthy, cumin is prominent in Turkish cuisine. Paprika – Sweet paprika is tart and fruity. It really complements the spiced meat. Regular paprika works as a substitute. Cayenne – Hot, smoky cayenne gives the meat filling a little kick! Substitute with hot paprika, red pepper flakes, or chili powder.
This gozleme recipe is also very freezer-friendly — though, of course, they’re always best fresh. Wrap them once in plastic wrap, again in aluminum foil, and freeze for up to 3 months. Let thaw in the fridge overnight before reheating. Reheat back on the stovetop on medium heat until warmed through, or in the oven at around 375 degrees F until warm and crispy. This post, originally published on Silk Road Recipes April, 2021, was last updated with new content, photos and/or video in November, 2024. Love this recipe? Share it with the world on Pinterest.
