Best Turkish Gozleme Recipe

Introduction

Gozleme is a traditional Turkish flatbread stuffed with savory fillings, offering a delightful combination of crisp pastry and flavorful ingredients. This recipe features a classic spinach and feta filling, perfect for a quick and satisfying meal any time of day.

Ingredients

• 3 cups Flour
• 1 teaspoon Salt
• 3/4 cup Milk
• 1/3 cup Water
• Olive oil (for cooking and brushing)
• 1 Onion, chopped
• 14 oz Spinach, chopped
• 10.5 oz Feta cheese, crumbled
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour and salt. Gradually pour in the milk and water, mixing with a wooden spoon or your hands until a shaggy dough forms.
2. Step 2: Transfer the dough to a floured surface and knead for 4–5 minutes until smooth and elastic. Cover with a damp towel or plastic wrap and let rest for 20–30 minutes while preparing the filling.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5–6 minutes until soft and translucent.
4. Step 4: Stir in the chopped spinach and cook for 2–3 minutes until wilted and most liquid evaporates. Transfer to a bowl, let cool slightly, then mix in the crumbled feta. Season with salt and black pepper to taste.
5. Step 5: Divide rested dough into 6 equal portions and roll each into a ball. On a floured surface, roll out one ball into a thin rectangle about 1–2mm thick.
6. Step 6: Spoon 2–3 tablespoons of filling onto one half of the dough, leaving a 3–4cm border. Fold the dough over the filling and press edges to seal. Repeat with remaining dough and filling.
7. Step 7: Heat a large non-stick skillet or cast iron pan over medium-high heat. Place one gozleme in the pan and cook for 2–3 minutes per side until golden brown and slightly crisp. Optionally brush with olive oil or melted butter during cooking for extra flavor and color.
8. Step 8: Remove cooked gozleme from the pan and cover to keep warm while cooking the rest.
9. Step 9: Slice gozleme into halves or quarters and serve hot, optionally with a squeeze of lemon or a side of yogurt.

Tips & Variations

• Use fresh spinach for the best flavor, but frozen spinach can be used if well-drained.
• Try adding herbs like dill or parsley to the filling for an extra layer of taste.
• Swap feta for ricotta or mozzarella for a milder cheese option.
• Brush the gozleme with melted butter instead of olive oil for a richer crust.

Storage

Store leftover gozleme in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to keep the crust crisp. Avoid microwaving as it can make the dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 24 hours. Let it come to room temperature before rolling out.

Can I freeze cooked gozleme?

Cooked gozleme can be frozen for up to 1 month. Reheat in a skillet or oven directly from frozen for best texture.

Best Turkish Gozleme Recipe

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★★★★★

4.8 from 61 reviews

This authentic Turkish Gozleme recipe features thinly rolled dough filled with a savory mixture of sautéed spinach, onions, and crumbled feta cheese, cooked to golden perfection on a skillet. Perfect as a delicious snack or a light meal, these handmade flatbreads are crispy on the outside and tender inside, embodying traditional Turkish street food flavors.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 3 cups Flour
• 1 teaspoon Salt
• 3/4 cup Milk
• 1/3 cup Water
• Olive oil (for cooking and brushing)

Filling

• 1 Onion, chopped
• 14 oz Spinach, chopped
• 10.5 oz Feta cheese, crumbled
• Salt, to taste
• Pepper, to taste

Instructions

1. Prepare the dough: In a large mixing bowl, whisk together the flour and salt. Gradually pour in the milk and water, mixing with a wooden spoon or your hands until a shaggy dough forms.
2. Knead and rest: Transfer the dough to a floured surface and knead for 4–5 minutes until smooth and elastic. Cover with a damp towel or plastic wrap and let rest for 20–30 minutes while preparing the filling.
3. Cook the onion: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5–6 minutes until soft and translucent.
4. Add spinach and combine: Stir in the chopped spinach and cook for 2–3 minutes until wilted and most liquid evaporates. Transfer to a bowl, let cool slightly, then mix in the crumbled feta. Season with salt and black pepper to taste.
5. Roll out dough: Divide rested dough into 6 equal portions and roll each into a ball. On a floured surface, roll out one ball into a thin rectangle about 1–2mm thick.
6. Fill and fold: Spoon 2–3 tablespoons of filling onto one half of the dough, leaving a 3–4cm border. Fold the dough over the filling and press edges to seal. Repeat with remaining dough and filling.
7. Cook the Gozleme: Heat a large non-stick skillet or cast iron pan over medium-high heat. Place one gozleme in the pan and cook for 2–3 minutes per side until golden brown and slightly crisp. Optionally brush with olive oil or melted butter during cooking for extra flavor and color.
8. Keep warm: Remove cooked gozleme from the pan and cover to keep warm while cooking the rest.
9. Serve: Slice gozleme into halves or quarters and serve hot, optionally with a squeeze of lemon or a side of yogurt.

Notes

• For a richer flavor, brush the gozleme with melted butter instead of olive oil during cooking.
• Spinach can be substituted or combined with other greens like Swiss chard or kale if desired.
• Make sure the spinach is well cooked and excess moisture evaporated to prevent soggy dough.
• Serve immediately for best texture as gozleme tends to lose crispness when cooled.

Keywords: Turkish Gozleme, Turkish flatbread, Spinach and feta gozleme, Turkish street food, vegetarian gozleme, stuffed flatbread, savory pastry