Gozleme (Turkish Stuffed Flatbread)

Gozleme is a savory Turkish street food stuffed full of meat, veggies and cheese. Make the popular Mediterranean flatbread for a light meal or anytime snack!

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Ingredients

Dough
2 cups AP flour
1/2 cup warm water
1/2 tsp dry yeast
3 tbsp plain yogurt (optional)
2 tbsp olive oil
1/2 tsp kosher salt
extra flour for dusting

Spinach Feta Filling
1 tbsp olive oil
1 medium white onion diced
6 cups baby spinach leaves (12 oz bag)
1 tbsp dill
1 tbsp parsley
¼ tsp salt
¼ tsp red pepper flakes
½ cup feta cheese

Meat Filling
1 lb ground beef or lamb
1 medium white onion, diced
3/4 cup warm water
2 tsp ground cumin
1 tsp kosher salt
1 tsp black pepper
1 tsp sweet paprika
1/2 tsp ground cayenne


Instructions

Sift the flour into a large mixer bowl. Make a well in the middle and add the water, yeast, yogurt, olive oil and salt. Mix by hand (6 minutes) or using a dough hook attachment, knead on medium speed for 3 minutes. Sprinkle with extra flour or water if needed to achieve a soft, pliable but not sticky dough.

Divide the dough into 6 pieces and roll into balls. Place on a floured surface, cover with a damp cloth and leave to rest in a warm place for 30 minutes. The dough doubles in size.

For the Spinach Feta: Heat olive oil over medium heat in a skillet. Saute the onion until translucent. Add the spinach, dill, parsley, salt and red pepper flakes and cook until spinach is wilted. Add feta cheese, toss to mix and cook for 2 minutes. Remove from heat and cool.

Roll each dough ball into a large circle (large enough to fill the skillet you are using when folded in half). Dust with extra flour as needed to avoid sticking. Roll it as thin as you can without tearing (See Note 1).

Divide the spinach feta filling into 6 portions and place in the center of each piece of rolled out dough. Take the top piece of dough and bring it down and over the filling. Repeat with bottom portion, up and over top piece of dough and filling. You should have 2 ends on the left and right. Gently lift and tuck each under the center of the gozleme. You should have a nice square or rectangle shaped package.

Add 2 tablespoons of olive oil to a large frying pan and pan fry the gozleme on each side for a couple of minutes until golden. Repeat with others and add more oil if needed.

Cut into pieces, or roll up and serve with lemon wedges.

For the Meat Filling: In a bowl add the meat filling ingredients and mix well. Be sure to add WARM water. This should be a thick meat slurry that is spreadable.

Divide and spread the meat mixture over half of each dough circle. Carefully lift the empty dough side up and over the the filling. Gently pat down to push air out. Seal the edges by pressing the dough together. Repeat, keeping them covered as to not dry out as you finish making the remaining gozleme.


Notes

1. When you place your hand under the dough you should be able to see through the pastry. It should be thin enough to be almost translucent.

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