Lamb & Potato Gozleme

Are you looking for different options for lunch and dinner every day? Then it’s time to make these tasty Turkish Flatbreads, which is filled with ground lamb and potatoes cooked with spices and herbs. These Lamb and potato Gozleme are easy to make and freezer friendly too.

Gozleme is a traditional savory Turkish flatbread made with numerous fillings. This flatbread is consumed for breakfast or as a light snack. I would say, with a side salad, it is perfect for lunch and dinner too!
The first time when I tried these at a Turkish restaurant, I just loved it. We ordered two different fillings, one with spinach and cheese, the other was minced lamb, and both were fabulous!

Soon after, I started making Gozleme at home, which is healthier, delicious, and I love the fact that it can be frozen. Lately, I have been making these very often because the boys love them. So far I have made potato and coriander, potato & egg, Chicken & Potato, Spinach & potato, Spinach & Feta cheese, and last but not least, Lamb & potato. My favorite is the Lamb and potato Gozleme, however other fillings are equally delicious too.

How to make Lamb & Potato Gozleme

Traditionally, the Gozleme dough is simple with few basic ingredients like flour, salt, olive oil, and water. Nevertheless, some dough recipes call for yogurt and yeast. I like adding yogurt and a little baking powder for a softer and better-tasting flatbread. The dough and the filling can be made a day in advance. 

This Gozleme dough recipe calls for all-purpose flour, but you can use 50% all-purpose and 50% whole wheat flour, which works well too. You might need a little bit more water as whole wheat can yield a dry dough if it hasn’t been hydrated well. If you are using 50% or 100% whole wheat flour, after mixing the dough, let it rest for 10- 15 minutes. After 15 minutes, knead the dough for 10 minutes, if you feel its dry, add water 1 tablespoon at a time and knead until you get a soft pliable dough.

Cooking Gozleme is easy, you can cook it just like other flatbread, that is made on the stovetop. I prefer using ghee or melted butter when cooking Gozleme, but you can use olive oil. 

These Lamb and potato Gozleme are freezer friendly. Cook and cool them completely, place them in a freezer-safe ziplock bags, and freeze for up to 3-4 months. Reheat the flatbreads in a preheated oven or on the stovetop.  

How to make the Gozleme Dough

In a large bowl, put flour, salt, baking powder, and mix well to combine. Follow by adding olive oil, yogurt, and warm water. Mix well until it forms a soft dough.

Flour absorbs water differently, the water measurements might vary according to the flour that you are using and the climate you are in. Sometimes you might need more water. The result should be very soft (not very sticky) dough. If you get a slightly sticky dough, rest the dough for 10 minutes and knead the dough. Avoid adding more flour as this yields a dry flatbread.
Now, knead the dough for 10minutes, place the dough in a bowl and coat the dough with 1 tsp of oil to prevent drying. Rest the dough for 30 minutes to an hour.

After the resting period is over, divide the dough in half and divide each half into 6 equal size pieces to make 12 flatbreads.

Shape all the pieces into a ball and place them back in the bowl and cover them to prevent drying. Rest the dough balls for 10 minutes.

This resting period is important. If the formed dough balls are not rested, when you try to roll them, it will spring back and will make it difficult to roll into the desired size.

Meanwhile, heat a large griddle/ a pan on medium heat. Now take one dough ball at a time and roll them as thinly as possible into about 7-inch circles. (Picture 1)

Place 1/3 cup of filling at the bottom 1/2 of the circle. Brush a little water on the top edge of the circle. This will help to seal it well.

Next, bring the top part of the circle over and pinch together to seal the edges well. (Picture 2)

Before cooking the Gozleme, add 1 teaspoon of ghee or oil into the pan. Place the filled Gozleme in the pan and cook on both sides until golden. Press them down with a spatula a few times while cooking. It takes about 2- 3 minutes to cook. If needed, brush a little ghee or melted butter on top before turning over to cook the other side.

More filling options to try

• Chicken & Potato
• Potato & Cilantro
• Potato, Egg, & Cheese
• Spinach & Feta
• Spinach, Chicken & Cheese
• Spinach & Potato

Lamb and Potato Gozleme

Recipe by Ruwani Ravin KumarCourse: Lunch, Breakfast, Dinner, SnacksCuisine: Turkish

Servings

6

servings

Prep time

1

hour 

35

minutes

Cooking time

20

minutes

Gozleme is a traditional savory Turkish flatbread made with numerous fillings. This flatbread is consumed for breakfast or as a light snack. I would say it is perfect for lunch and dinner too with a side salad.

Ingredients

• Gozleme Dough

• 500g / 4 cups all-purpose flour

• 1/4 teaspoon baking powder

• 1 teaspoon salt

• 2 Tablespoons Olive oil

• 190g / 3/4 cup full-fat yogurt

• 235ml / 1 cup warm water

• Lamb and potato filling

• 500g / 1 lb minces or ground lean lamb

• 1 Tablespoon olive oil

• 300g / about 2 medium potatoes boiled and roughly mashed with a fork

• 4 large cloves of garlic chopped finely or grated

• 110g / 1 medium red onion chopped finely

• 1 teaspoon ground black pepper

• 1 teaspoon allspice

• 1/4 teaspoon red chili powder / 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/2 Tablespoon tomato paste ( optional)

• 1/4 cup / 1 1/2 Tablespoons chopped cilantro ( coriander leaves)

Directions

• Gozleme Dough and filling the dough
• In a large bowl, put flour, salt, baking powder, and mix well to combine. Follow by adding olive oil, yogurt, and warm water. Mix well until it forms a soft dough.
• Flour absorbs water differently, the water measurements might vary according to the flour that you are using and the climate you are in. Sometimes you might need more water. The result should be very soft (not very sticky) dough. If you get a slightly sticky dough, rest the dough for 10 minutes and knead the dough. Avoid adding more flour as this yields a dry flatbread.
• Now, knead the dough for 10minutes, place the dough in a bowl and coat the dough with 1 tsp of oil to prevent drying. Rest the dough for 30 minutes to an hour.
• After the resting period is over, divide the dough in half and divide each half into 6 equal size pieces to make 12 flatbreads.
• Shape all the pieces into a ball and place them back in the bowl and cover them to prevent drying. Rest the dough balls for 10 minutes.
• This resting period is important. If the formed dough balls are not rested, when you try to roll them, it will spring back and will make it difficult to roll into the desired size.
• Meanwhile, heat a large griddle/ a pan on medium heat. Now take one dough ball at a time and roll them as thinly as possible into about 7-inch circles.
• Place 1/3 cup of filling at the bottom 1/2 of the circle. Brush a little water on the top edge of the circle. This will help to seal it well. (Picture 1)
• Next, bring the top part of the circle over and pinch together to seal the edges well. (Picture 2)
• Before cooking the Gozleme, add 1 teaspoon of ghee or oil into the pan. Place the filled Gozleme in the pan and cook on both sides until golden. Press them down with a spatula a few times while cooking. It takes about 2- 3 minutes to cook. If needed, brush a little ghee or melted butter on top before turning over to cook the other side.
• Cut in half and serve warm with a side salad.
• Lamb & Potato Filing
• Place a large skillet with 1 Tablespoon of Olive oil on medium-high heat. Add the onion, garlic and fry for a minute. Keep stirring a few times to make sure the garlic doesn’t burn.
• Now, add the ground lamb and fry until browned and fully cooked through. It took about 5-7 minutes.
• Follow by adding black pepper, allspice, red chili powder, salt, and mashed potatoes. Mix well until combined and cook for 2 minutes.
• Next, add the tomato paste and 1/2 the chopped cilantro, mix well until tomato paste is well incorporated, and cook for another 2 minutes.
• Lastly, add the remaining cilantro and take the skillet off the fire.
• Cool completely before filling the dough.

Notes

• The dough and the filling can be made a day in advance.
• These Lamb and potato Gozleme are freezer friendly. Cook and cool them completely, place them in a freezer-safe ziplock bags, and freeze for up to 3-4 months. Reheat the flatbreads in a preheated oven or on the stovetop. 

More filled bread recipes

• Fish Bun
• Mini Veggie Flatbread
• Twisted Hot Dog Buns
• Paneer Stuffed Buns
• Egg and Seeni Sambol Buns