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Photo of Beef gozleme by WW

Beef gozleme

Total Time
55 min
20 min
35 min
Fill this traditional Turkish pastry with a rich tomato, meaty sauce then barbecue for a stand-out meal


Lean beef mince, raw

350 g

Tomato paste

2 tbs

Olive oil

1 tbs

Dry yeast

7 g, (instant yeast)


1 tsp

Caster sugar

1 tsp

Brown onion

1 medium, finely chopped


1 small, finely chopped


1 stick(s), finely chopped


2 clove(s), crushed

Canned diced tomatoes

400 g, (crushed)

Plain flour

2 cup(s), (300g)


  1. Combine yeast, salt, sugar and ¾ cup (185ml) lukewarm water in a jug. Cover and set aside for 10 minutes or until bubbles form on the surface.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds.
  3. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add tomatoes and tomato paste and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 10–15 minutes or until thickened. Cool completely.
  4. Lightly spray a baking tray with oil. Sift flour into a bowl. Add yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until dough is smooth and elastic. Cut dough into 4 equal portions. Place on prepared tray. Cover and set aside in a warm place for 20 minutes or until dough doubles in size.
  5. Roll each piece of dough on a lightly floured surface into a 30cm square. Spread one-quarter of mince mixture over half of each square. Fold to enclose filling. Press edges to seal.
  6. Preheat a chargrill or barbecue over medium-high heat. Cook gozleme for 2 minutes each side or until browned and heated through. Cut into thirds to serve.


Serving Suggestion: Cherry tomatoes and baby spinach leaves.