Best Turkish Gozleme Recipe

Introduction

Gözleme is a traditional Turkish flatbread filled with delicious spinach and feta cheese. This recipe offers a clear, easy approach to making these savory pastries at home, perfect for a light lunch or snack.

Ingredients

• 3 cups Flour
• 1 teaspoon Salt
• 3/4 cup Milk
• 1/3 cup Water
• Olive oil
• 1 Onion, chopped
• 14 oz Spinach
• 10.5 oz Feta cheese
• Salt to taste
• Pepper to taste

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour and salt. Gradually add the milk and water, stirring 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 skillet over medium heat. Add the chopped onion and sauté for 5–6 minutes until soft and translucent.
4. Step 4: Add chopped spinach and cook for 2–3 minutes until wilted and most liquid evaporates. Transfer to a bowl, let cool slightly, then mix in crumbled feta. Season with salt and pepper.
5. Step 5: Divide the dough into 6 equal portions and roll each into a ball. On a floured surface, roll 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 and press edges to seal. Repeat for remaining portions.
7. Step 7: Heat a non-stick or cast iron skillet over medium-high heat. Cook one gözleme for 2–3 minutes per side until golden and crisp. Optionally brush with olive oil or melted butter while cooking.
8. Step 8: Remove from pan, cover to keep warm, and repeat with the rest.
9. Step 9: Slice and serve hot, optionally with lemon juice or yogurt.

Tips & Variations

• Use fresh spinach for best flavor, or substitute with frozen spinach (thawed and drained) if needed.
• Try adding herbs like dill or parsley to the filling for extra freshness.
• Brush with melted butter for a richer taste and crispier texture.
• For a heartier version, add cooked ground meat or mushrooms to the filling.

Storage

Store cooled gözleme wrapped in foil or an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a toaster oven until warmed through and crisp. They are best enjoyed fresh but can also be frozen for up to one month; thaw overnight in the fridge before reheating.

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 in advance and refrigerate it, wrapped tightly, for up to 24 hours. Allow it to come to room temperature before rolling out.

What can I serve with gözleme?

Gözleme pairs well with a simple side of yogurt or a fresh salad. A squeeze of lemon juice over the top brightens the flavors beautifully.

Best Turkish Gozleme Recipe

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4.4 from 90 reviews

Discover the authentic taste of Turkey with this delicious and easy-to-make Turkish Gozleme recipe. Featuring a thin, crispy flatbread filled with sautéed spinach, onions, and salty feta cheese, this dish is perfect for a hearty snack or light meal. The dough is simple to prepare, and the filling is packed with fresh flavors that come together beautifully when cooked on the stovetop to golden perfection.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• 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

• Resting the dough is essential for elasticity and easier rolling.
• The filling can be customized with other ingredients like ground meat, mushrooms, or different cheeses.
• Use a cast iron skillet for best heat distribution and a crispier crust.
• Serve immediately for the best taste and texture.
• Brush with melted butter for a richer flavor.

Keywords: Turkish Gozleme, Gozleme recipe, spinach and feta flatbread, Turkish flatbread, vegetarian Turkish recipe