Prep time: 45 minutes

Cook time: 50 minutes

Serves: 6 Gozlemes

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!

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  • Prep time: 45 minutes
  • Cook time: 50 minutes
  • Total time: 1 hour 35 minutes
  • Serves: 6 Gozlemes


  • 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)


  • 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.


Makes 6 gozlemes
Prep time: 45 minutes
Cooking time: approx. 10 minutes for the mince mixture + approx. 8 minutes per gozleme.

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