Lamb Mince Gozleme is a beloved dish that originates from Turkey, a country renowned for its rich culinary heritage. A staple of Turkish street food, gozleme is a type of hand-stretched flatbread filled with various ingredients, folded, and cooked until golden brown and crispy. Traditionally prepared by Turkish women in homes and markets, gozleme has become an iconic comfort food, enjoyed by people of all backgrounds.
The name “gozleme” is derived from the Turkish word göz, meaning “eye,” which refers to the brown, blistered spots that form on the dough as it cooks over a griddle. This dish has been passed down through generations, evolving with regional variations and family preferences. While there are many variations of gozleme, featuring ingredients like potatoes, cheese, and spinach, the lamb mince version is particularly treasured for its rich, savory flavor and aromatic spice blend.
Anatolian Roots and Culinary Tradition
Gozleme has its roots in Anatolia, a region known for its pastoral culture and diverse food traditions. Historically, Turkish nomads would prepare simple, portable meals using locally available ingredients. This rustic yet flavorful flatbread was an ideal choice, as it could be made with minimal ingredients while still providing nourishment and satisfaction. Over time, gozleme became a common feature at village gatherings and celebrations, where women would gather to prepare and cook batches for their families and communities.
The modern popularity of gozleme is largely due to Turkey’s vibrant market culture, where street vendors and food stalls serve freshly prepared gozleme to customers. The sight of thin dough being stretched, filled, and cooked on a large griddle is a familiar scene across Turkish cities and towns. Today, gozleme is enjoyed not only in Turkey but also around the world, as Turkish cuisine continues to gain international recognition.
Why Lamb Mince?
Lamb is one of the most widely used meats in Turkish cuisine, cherished for its deep, robust flavor. In this gozleme recipe, the lamb mince is combined with finely chopped onions, fragrant garlic, and a blend of warming spices like cumin, paprika, and chili flakes. These spices are commonly used in Turkish cooking, adding depth and complexity to the filling.
To balance the rich lamb filling, baby spinach provides a fresh, slightly earthy contrast, while crumbled feta cheese lends a creamy, tangy element. Fresh parsley adds a final note of brightness, enhancing the overall flavor profile of the dish. These ingredients come together harmoniously, ensuring that each bite of gozleme is satisfying and flavorful.
Cooking and Serving
Making gozleme from scratch is a rewarding culinary experience, as it involves rolling out the dough until paper-thin, carefully assembling the filling, and cooking it to perfection. The pan-fried technique creates an irresistibly crispy exterior while keeping the filling moist and juicy.
Gozleme is typically served hot, either cut into wedges or served whole. It is often accompanied by a dollop of thick yogurt, a squeeze of lemon for freshness, or a side of pickled vegetables. Whether enjoyed for lunch, dinner, or a quick snack, this Lamb Mince Gozleme offers a delightful taste of traditional Turkish street food—crispy, savory, and utterly delicious.
Lamb Mince Gozleme
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 tsp salt fine sea salt preferred
- 2 tbsp olive oil extra virgin for best flavor
- ¾ cup warm water about 40°C/105°F
- 9 ounces lamb mince Grass-fed preferred for depth of flavor
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp chili flakes adjust to taste
- 1 cup baby spinach leaves roughly chopped
- ½ cup feta cheese crumbled
- 2 tbsp fresh parsley finely chopped
- 2 tbsp olive oil for cooking
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center, add 2 tablespoons of olive oil and warm water, then mix to form a soft dough. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and rest for 20 minutes.
- Prepare the Filling: In a skillet over medium heat, cook the lamb mince until browned. Add the onion, garlic, cumin, paprika, and chili flakes. Cook for another 3 minutes until the onions are soft and aromatic.
- Assemble the Gozleme: Divide the dough into 4 equal portions. Roll each piece into a thin, round sheet. Spoon the lamb mixture onto one half, top with spinach, feta, and parsley. Fold the dough over to encase the filling, pressing edges to seal.
- Cook the Gozleme: Heat the remaining olive oil in a non-stick pan over medium heat. Cook each gozleme for 3-4 minutes on each side, or until golden brown and crispy.
Notes
- Use a blend of goat and feta cheese for a more complex flavor, or add a spoonful of yogurt to the top for a refreshing contrast.
- For dietary adaptations, consider replacing the flour with a gluten-free blend.
