Gözleme recipe

(8 ratings)

Gözleme are traditional Turkish savoury breads that can be filled with so many different meat or veggie fillings. Learn how to make your own with our recipe

  • healthy
Preparation Time20 mins
Cooking Time10 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories363 Kcal18%
Fat16 g23%
Saturated Fat7 g35%
Carbohydrates27 g10%

Gözleme is a traditional Turkish savoury bread dish that can be filled with a range of mouthwatering fillings. We’ve used succulent lamb, creamy ricotta and fresh mint to fill our gözleme, but for a veggie alternative, why not fill your gözleme with halloumi, leek and spinach.


  • 280g strong white bread flour
  • 1tsp dried yeast
  • 2tsp vegetable oil
  • 300g lamb mince
  • 2 garlic cloves, crushed
  • 1tsp chilli flakes
  • 250g ricotta
  • Large handful mint, chopped




  1. Preheat the oven to 200C. Put the flour and yeast into a bowl with 1tsp salt, and add 150ml tepid water and the oil, mixing quickly until the dough comes together. Turn out on to a lightly floured surface and knead until smooth.
  2. Leave in a lightly oiled bowl, covered with clingfilm, in a warm place for at least 20 mins. Meanwhile, heat a medium-sized frying pan and add the lamb mince. Fry for 10 mins, breaking it up as you go along, until nicely browned. Add the garlic and chilli flakes, and fry for another 2 mins. Drain off any excess fat and set aside to cool a little.
  3. Put the ricotta into a bowl and fold through the roughly chopped mint. Season with some salt and pepper.
  4. Divide the dough into 4 balls. Roll each one out to make a circle about 12-15cm in diameter. Divide the lamb mixture between the rounds, spreading spoonfuls on to one half of the flatbread, leaving a 1-2cm border. Top with the ricotta mixture, again dividing between the rounds. Brush the borders with a little oil, and fold over the flatbread, sealing the edges.
  5. Place the gözleme on a greased baking sheet and bake for 8-10 mins, or until golden brown and cooked all the way through.
Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.