Friday, January 22, 2021
Home Recipe Reviews Meat & Poultry Turkish Gozleme with Minced Lamb

Turkish Gozleme with Minced Lamb

I’ve been wanting to make a lamb dish, and it’s been a while since I made Turkish food. Coincidence? I don’t think so. I’ve also been looking to challenge myself a little more in the kitchen, and this Turkish-inspired gozleme recipe is like nothing I’ve ever made. Meat pies stuffed with ground lamb, feta cheese, veggies, and spices sounds beyond delicious and like a fair amount of work using skills I’m not sure I have. Challenge accepted!

Savoury homemade flatbreads from scratch filled with ground lamb, spices, herbs and feta cheese. You won’t be able to eat just one!

Recipe Author: Joanna Cismaru at Jo Cooks
Get the recipe

The Ingredients

After reading over the list of ingredients for this gozleme recipe, I was sure everything would be easy to find except the ground lamb. I don’t buy ground meat very often, so I was pleasantly surprised to find a nice variety at my local grocery store that included ground lamb.

Everything else was easy to find, just as I expected. I did have to buy a bag of frozen chopped spinach that was about double what the recipe called for. Then I had to weigh out the right amount when I was ready to make my gozleme. Even without a scale, I’m sure I could have eyeballed the amount without much impact on the final outcome.

Turkish Gozleme with Minced Lamb Ingredients
Ground lamb, tomato paste, coriander, smoked paprika, cumin, parsley, Greek yogurt, flour, feta cheese, frozen spinach, green onions, tomato, onion, garlic, and mint

The Process

The instructions for this recipe broke everything down really well and were easy to follow. The prep work took me 23 minutes, cooking took 52 minutes, and the total time for this recipe was 1 hour 15 minutes, just as listed on the recipe.

I did find that I had to roll the dough out very thin to get it to the specified size. That had me worried at first, but it really wasn’t an issue. I did notice a few small holes after I folded the dough around the filling, but dampening the dough with a little water and pinching it closed was an easy fix.

The cooking times went faster than listed. I found that each side took only 2-3 minutes instead of 3-4 minutes. I would recommend carefully lifting the gozleme with a spatula after 2 minutes to check and see if it is browning or burning. To me, it seemed like the goal is more to cook the dough and just warm the filling. Plus there is no real danger of undercooking since the meat is cooked before it’s added to the dough.

Getting ready to fill the dough
Getting ready to fill the dough

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
I think I’m I love with this gozleme recipe! I noticed the mint, lemon, spices, and tomato flavors the most, but others were also apparent. The lamb was subtle, as was the feta cheese, spinach, and other ingredients. There is some effort required to put the gozleme together, but it wasn’t nearly as difficult as I thought it would be. Do be careful that you don’t overcook and allow the outside to burn (my gozleme cooked in about half the time listed). Oh, and make sure you serve with a side salad of kalamata olives. Their saltiness complements the gozleme very well!
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Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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