Skip to main content
Coles

  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Packed with spiced mince, semi-dried tomatoes and fetta cheese, this gozleme recipe is an easy take on the classic Turkish street food.

  • Serves4
  • Cook time40 minutes
  • Prep time10 minutes

Ingredients

  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g lamb
  • 1 tsp ground cumin
  • 1/2 tsp chilli flakes
  • 1/3 cup (50g) drained chopped semi-dried tomatoes
  • 4 wraps
  • 60g baby spinach leaves
  • 100g fetta
  • Lemon wedges, to serve
  • Mixed salad leaves, to serve

Nutritional information

Per serve: Energy: 2287kJ/547 Cals (26%), Protein: 35g (70%), Fat: 31g (44%), Sat Fat: 10g (42%), Carb: 29g (9%), Sugar: 7g (8%), Dietary Fibre: 5g (17%), Sodium: 713mg (36%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat oil in a large frying pan over medium heat. Cook onion for 5 mins. Add garlic and cook for 1 min. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add spices and semi-dried tomatoes. Season. Cook for 5 mins or until most of the moisture has evaporated and mince is a little crispy.
  2. Step 2

    Heat a non-stick frying pan over medium heat. Place 4 wraps on a clean surface. Place one-quarter of the mince mixture over one-half of each wrap. Top with spinach and sprinkle with fetta. Sprinkle a couple of drops of water on the other half of each wrap and fold over to enclose filling.
  3. Step 3

    Spray the top of 1 wrap with oil. Cook, oiled-side down, for 3 mins or until golden and crisp. Spray top with oil, then carefully turn over and cook for a further 2 mins. Transfer to a board. Repeat with remaining wraps.
  4. Step 4

    Cut gozleme into wedges and serve with lemon wedges and salad leaves.

Recipe tip

COOK. STORE. SAVE.
Smart swap: You can also use beef mince for this recipe. 

Turkish lamb gozleme recipe

These savoury stuffed pastries, originally from Turkey, have become hugely popular at markets and festivals across Australia – and they are very satisfying to make at home, too. Traditionally, Turkish gozleme dough is handmade and rolled paper-thin before being folded around a filling, then cooked on top of a big, dome-shaped pan. The result is a hot, crisp, golden savoury pocket.

A popular street food in Turkey, and enjoyed for breakfast too, Turkish gozleme recipes are made with a wide range of popular fillings, such as potato and cheese, spinach and cheese, and cooked mince. An envelope-like square is a common shape, as is a half-moon created by folding a round of the thin dough in half. You can create a home kitchen version, made using wrap breads, resulting in crisp, delicious pockets filled with mince, spinach and fetta – cooked in a frying pan or sandwich press.

How to make gozleme

It’s simple to bring a taste of Turkey to your table with gozleme recipes – all the ingredients are easy to find and making them is a breeze. Fetta is very similar to the cheese traditionally used in Turkey, and you can use lamb or beef mince for the filling – lamb gozleme and beef gozleme are both delicious! Using store-bought wraps (wheat-based or gluten-free) means you can have gozleme cooked in under 40 minutes.

To make an easy lamb gozleme recipe, start by chopping a brown onion and draining and slicing semi-dried tomatoes. Heat some oil in a large frying pan and cook the onion for 5 mins, until it has softened. Add 2 cloves of crushed garlic and cook for another minute. Next, add the lamb mince and cook, stirring, until browned. Add cumin, chilli and semi-dried tomatoes, season with salt and pepper and cook for another 5 mins. Most of the moisture will evaporate – this is exactly what you want, so you don’t end up with soggy gozlemes.

Place the wraps on a clean surface and divide the cooked mixture among them, covering one half of each wrap. Top with spinach leaves and crumble over the fetta. Sprinkle a couple of drops of water on the other half of each wrap and fold over to enclose filling.

Next, heat a large non-stick frying pan (you need a pan large enough to fit a folded wrap). Spray the top of 1 wrap with oil. Cook, oiled-side down, for 3 mins or until golden and crisp. Spray top with oil, then carefully turn over and cook for a further 2 mins. Transfer to a board and repeat with remaining wraps. Cut gozleme into slices and serve with lemon wedges and salad leaves.

Other fillings for gozleme

Spinach and cheese is a popular filling for gozlemes. To create a vegetarian version of Turkish gozleme, replace the mince mixture with 100g of baby spinach and 100g of cheese. You can use fetta, or a mixture of cheese, such as fetta and grated mozzarella. Grated haloumi is also delicious. A selection of herbs, spinach (or finely chopped silverbeet leaves) and chopped onion or spring onion, plus some cheese, also makes a tasty filling. If you have leftover roast vegetables, this home-style gozleme is a great way to use those up, too. Turn a vegetarian filling vegan-friendly by using dairy-free fetta or shredded cheese. For a delicious meat-filled gozleme-style creation, try Romel Kouyan’s Middle Eastern spiced beef pita pockets.

What to serve with gozleme

Gozleme are often eaten on their own as a snack. To turn them into a satisfying meal, serve with salad leaves or try a heartier side like a lettuce, asparagus, zucchini and avocado salad, or Curtis Stone’s green core salad with salsa verde, made with baby cos lettuce and broccoli stalks. For a dip to serve with your gozleme, try a tub of tzatziki, or make an easy tahini-yoghurt sauce. Finally, a squeeze of lemon is great with almost any kind of gozleme.

Now get cooking

These easy home-style gozleme are a reminder of how delicious golden pastry with a savoury filling can be. Embrace the combination in Curtis Stone’s spanakopita slice, with kale, herbs, fetta and cheddar wrapped up in filo. These leek and pumpkin hand pies, made with ready-rolled puff pastry are good hot or cold, so they are great for lunchboxes, and they freeze well, too. For something heartier, whip up a prosciutto, artichoke and pesto filo pie that will be ready in just 35 minutes, or a vegan spinach filo scroll. Sausage rolls are a classic example of a pastry parcel packed with goodness – these delicious pork and apple sausage rolls will impress guests. Or explore the sweet side of pastry and bake a classic apple pie with tender apple encased in buttery cinnamon pastry, a Greek-inspired berry and orange ruffled custard slice, or pumpkin baklava with saffron and orange syrup.

FAQs

Turkish-style gozleme

Turkish-style gozleme
  • Serves4
  • Cook time40 minutes
  • Prep time10 minutes
Ingredients
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g lamb
  • 1 tsp ground cumin
  • 1/2 tsp chilli flakes
  • 1/3 cup (50g) drained chopped semi-dried tomatoes
  • 4 wraps
  • 60g baby spinach leaves
  • 100g fetta
  • Lemon wedges, to serve
  • Mixed salad leaves, to serve
    Description

    Packed with spiced mince, semi-dried tomatoes and fetta cheese, this gozleme recipe is an easy take on the classic Turkish street food.

    Method
    1. Step 1

      Heat oil in a large frying pan over medium heat. Cook onion for 5 mins. Add garlic and cook for 1 min. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add spices and semi-dried tomatoes. Season. Cook for 5 mins or until most of the moisture has evaporated and mince is a little crispy.
    2. Step 2

      Heat a non-stick frying pan over medium heat. Place 4 wraps on a clean surface. Place one-quarter of the mince mixture over one-half of each wrap. Top with spinach and sprinkle with fetta. Sprinkle a couple of drops of water on the other half of each wrap and fold over to enclose filling.
    3. Step 3

      Spray the top of 1 wrap with oil. Cook, oiled-side down, for 3 mins or until golden and crisp. Spray top with oil, then carefully turn over and cook for a further 2 mins. Transfer to a board. Repeat with remaining wraps.
    4. Step 4

      Cut gozleme into wedges and serve with lemon wedges and salad leaves.