Gozleme - Savoury Turkish Recipe

Gozleme is a Turkish home style food based on a savoury meat or vegetable filling, sandwiched between sheets of Turkish dough and cooked on a griddle.

Perfect for breakfast, lunch or dinner it is a simple meal and ideal as camping food. In Turkey Gozleme is cooked on a curved metal plate which makes cooking the pastries on a BBQ a natural transition. They cook equally well in a frypan.



400 grams of shredded or very finely sliced, red or white meat.

2 tablespoons Olive Oil

2 Spring Onions, shredded.

2 Cloves Garlic, finely chopped.

2 Tablespoons very finely chopped Red Pepper.

1 tablespoon Tomato Paste.

½ teaspoon ground Black Pepper.

½ teaspoon ground Cumin.

½ teaspoon ground Coriander.

1 tablespoon ground Paprika.

Pinch Salt

1 /2 cup Water.

2 packed cups shredded Spinach Leaves.

2 Lemons, quartered.


200 grams Bread Flour.

20 grams melted Butter.

¼ teaspoon Salt.

¼ teaspoon Baking Powder.

100ml Water.


In a heavy pan heat the olive oil to medium hot and add the garlic, stir frying for 30 seconds. Do not burn.

Add the spring onions, garlic, red pepper and the shredded meat and cook quickly, stirring for a few minutes until the meat is nearly done.

Turn heat down and add the tomato paste, cumin, coriander, pepper and paprika and stir until everything is evenly coated.

Pour in the water, add the salt and cook for 10 minutes or until tender.

Remove from the heat and allow to cool.

Put the flour, melted butter, salt, baking powder and 100ml of water into a bowl and mix into a soft dough.

Divide into four equal pieces; mould each piece into a ball and leave to rest, covered, for 30 minutes.

Roll out each ball onto a well-floured surface, into a thin round shape, about 30 centimetres in diameter.

Divide the cooled filling into 4 portions and spread each portion onto half of each circle of dough, leaving a space at the edge to seal.

Divide the spinach leaves into 4 portions and cover the meat filling with the leaves.

Gently pull the uncovered dough over the filling and press around the edge to seal to seal the pastries up.

Place the Gozleme onto an oiled, fairly hot BBQ plate and cook each side for a few minutes.

Lift the corners during cooking to check on the progress. The dough should pick up some colour and brown in patches without burning.

The aim should be to cook and brown quickly enough to develop a little stiffness or crispness to the outside while still maintaining a tender pastry.

Divide each Gozleme in portions and serve with a generous squeeze of fresh lemon juice.

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