Gozleme - Spiced Lamb & Feta

Gozleme - Spiced Lamb & Feta Recipe

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Baby Kato


This delicious savory Turkish pastry is made with bread, and stuffed with lamb, feta, raisins and pine nuts and is served with a pomegranate dip.

It is to die for... gozleme are usually moonshaped, but for this recipe they are made rectangular, so they’re easier to shape.


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50 Min
45 Min



  • ·
    7g sachet fast-action dried yeast
  • ·
    1 tsp golden caster sugar
  • ·
    175 ml warm water
  • ·
    250g plain flour
  • ·
    2 tbsp olive oil

  • ·
    1 tbsp olive oil olive oil , plus extra to finish
  • ·
    500g pack ground lamb
  • ·
    2 garlic cloves, crushed
  • ·
    2 tsp ground cumin
  • ·
    2 tsp ground coriander
  • ·
    1 tsp ground cinnamon
  • ·
    1 tsp mild chilli powder
  • ·
    50g raisin
  • ·
    zest 1 lemon
  • ·
    3 spring onions spring onions , finely sliced
  • ·
    50g toasted pine nut
  • ·
    100g feta cheese

  • ·
    8 tbsp tomato ketchup
  • ·
    2 tbsp pomegranate molasses
  • ·
    1 tbsp very finely chopped red onion

How to Make Gozleme - Spiced Lamb & Feta


  1. For the dough, mix the yeast, sugar and 175ml lukewarm water in a small bowl; stir to dissolve the yeast, then set aside for 10 min or until liquid starts to froth.
  2. In a big bowl, mix the flour with ½ tsp salt. Make a well in the center, pour in the yeasty mixture and olive oil, and mix until you have a soft dough.
  3. Knead for 10 minutes, then put the dough in a lightly oiled bowl and cover with oiled cling film. Place somewhere warm until doubled in size.
  4. Filling: Heat the oil in a frying pan, add the mince and fry, breaking up lumps as you go, until well browned.
  5. Stir in the garlic, spices and raisins, and fry for a few more minutes, then turn off the heat and stir in the lemon zest, spring onions, pine nuts and seasoning, set aside to cool.
  6. Divide the dough into 4 pieces. Working with one piece at a time, roll out on a lightly floured surface to 25 x 30cm, without the dough splitting.
  7. With a long edge of the pastry laying in front of you, spoon ¼ of the mince on the bottom half – leaving a 2cm border all round.
  8. Crumble over ¼ of the feta, then fold the other half of the dough over the filling, folding in and pinching the edges to seal in the lamb.

    Repeat with the remaining ingredients.
  9. Heat a large frying pan over a high heat and brush the Gozleme all over with oil.
  10. Cook in batches for 3-5 mins on each side, or until golden and heated through.
  11. Sauce: Quickly mix the tomato ketchup, pomegranate and onion, and serve with the hot, crispy Gozleme.

Printable Recipe Card

About Gozleme - Spiced Lamb & Feta

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Mediterranean

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