Gozleme - Turkish Stuffed Flatbread

March 25, 2020
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  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

An easy Turkish recipe, gozleme is made with only 3 ingredients. You can use any fillings to make gozleme: from potatoes to beef or simply cheese. —Shadi Hasanzadenemati

What You'll Need
  • The Dough
  • 3 1/2 cups all purpose flour
  • 1/3 cup vegetable oil (or light olive oil)
  • 1 1/4 cups warm water
  • Fillings
  • 2 russet potatoes
  • 1 tablespoon olive oil
  • 1 ounce yellow onion, diced
  • 1/2 tablespoon tomato paste (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cups baby spinach
  • 1/2 cup fresh dill (optional, can use 1/2 tbsp dry))
  • 1/2 cup parsley (optional, can use 1/2 tbsp dry)
  • 1/2 cup feta cheese, crumbled (or any other cheese you have)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. To make the dough, in a large bowl mix the flour, vegetable oil and water. Mix using a wooden spoon and then your hands to form a dough. Lightly cover with a kitchen towel and set aside for 30 minutes.
  2. Meanwhile, make the potato filling: wash and peel the potatoes. Cut each into 8 chunks and cook in boiling salty water until fully cooked and tender. Drain and rinse with cold water. Mash them finely.
  3. In a pan, heat the olive oil and saute onion until golden. Add in the tomato paste, salt and pepper. Add in the mashed potatoes and mix well so everything is combined. Cook for 5 minutes and then turn the heat off.
  4. To make the spinach filling, heat olive oil in a pan, saute onion until golden and then add the spinach with dill and parsley. Cook until spinach is wilted. Add in the feta cheese, salt and pepper. Stir for 2-3 minutes and turn the heat off.
  5. Divide gozleme dough into 8 pieces or 10 if you want them smaller. Roll out the dough thinly into a circle and top half of it with one of the fillings. Fold over the edges to seal and form a half circle. Repeat with the remaining dough.
  6. Heat a large pan over medium heat and add one tablespoon olive oil. Place the gozleme in the pan cook on one side for about 4-5 minutes. Flip and cook on the other side until golden.

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Shadi HasanzadeNemati is a food writer and recipe developer at Unicorns in the Kitchen. She loves a good tahdig and her favorite spice is saffron.

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