Follow along as Nick makes our absolute favourite Turkish dish, Gozleme! A traditional savoury flatbread filled with lamb mince that I requested he perfect by Mother’s Day (no pressure, but he delivered)! We used the @kitchenaidAusNz stand mixer to make the dough and then made our mince using their Food Grinder Attachment!
Gozleme

Prep time: 45 minutes
Cook time: 50 minutes
Serves: 6 Gozlemes
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 45 minutes
- Cook time: 50 minutes
- Total time: 1 hour 35 minutes
- Serves: 6 Gozlemes
Ingredients
- 600 g Plain flour
- 200 mL Water
- 450 g Greek yoghurt
- Salt
- Olive oil
- 2 Lemons
- 600 g Diced leg/shoulder lamb meat
- 1 Red/brown onion
- 2 cloves Garlic
- 4 Silverbeet leaves
- 1 bunch Washed mint
- 1 bunch Washed parsley
- 1 tbsp cumin, + 1x teaspoon cumin
- 1 Fresh chilli, + chilli flakes (optional)
- 1 cube Goat feta, (or any type of feta)
Method
- 1)
For the dough start by adding 600g of plain flour to a KitchenAid bowl, then create a little well in the centre using a fork.
- 2)
Next add 250mL of water, 150g of Greek yoghurt, a pinch of salt, 2 tablespoons of olive oil and the zest of 1 lemon.
- 3)
Then using the dough hook attachment, mix the dough on speed 4 then increase to speed 6 (a smooth elastic-like dough should start to form!)
- 4)
Now drizzle some olive oil onto a dish, then roll the dough into a ball before transferring to the dish.
- 5)
Cover the dough with a tea towel and set aside.
- 6)
Now mince 600g of diced leg/shoulder lamb meat using the KitchenAid mincer attachment (refer to the IGTV).
- 7)
Flavour the mince with 1 tablespoon of cumin and the zest of 1 lemon.
- 8)
Next finely chop 1 onion, 4 silverbeet leaves, 2 garlic cloves, 1 tablespoon worth of mint and 1 tablespoon worth of parsley.
- 9)
Bring a pot to high heat, then drizzle with 2 tablespoons of olive oil before adding the diced onions.
- 10)
Once the onions are translucent add the lamb mince.
- 11)
After the mince has been cooking for approx. 5 minutes add a generous pinch of salt, the chopped silverbeet, garlic, mint and parsley.
- 12)
Once the silverbeet has wilted down, remove the mince from the heat and set aside to cool.
- 13)
Now divide the dough into 6 even portions then roll out each portion in a rectangular shape as demonstrated in the IGTV.
- 14)
Next preheat your oven to 100°C and bring a skillet to medium heat.
- 15)
On a pizza board/flat plate assemble a single gozleme by placing 1% of the mince mixture in and 1 cube of goat feta (crumbled), the wrap the gozleme as demonstrated in the IGTV.
- 16)
Now drizzle some olive oil onto the heated skillet and cook the gozleme for approx. 4 minutes on each side.
- 17)
Once the gozleme is cooked through, remove it from the skillet and place in the preheated oven to keep warm while you cook the rest.
- 18)
For the yoghurt dressing, add the juice of 1 lemon and 1 teaspoon of cumin to 300g of natural yoghurt, then give it a good mix.
- 19)
To serve, cut the gozleme into quarters/along the diagonal then top with a dollop of the yoghurt dressing.
- 20)
Garnish with some finely chopped mint, parsley and chilli flakes and serve with a lemon wedge.
Notes
Makes 6 gozlemes
Prep time: 45 minutes
Cooking time: approx. 10 minutes for the mince mixture + approx. 8 minutes per gozleme.