[{"type":"span","children":[{"text":"Join now"}]}]

Join from $25/month*!

*On selected 6 month plans only. Min. cost (Core) NZ$150. Offer ends 25/05/24. See terms.
Photo of Spiced lamb gozleme by WW

Spiced lamb gozleme

Total Time
1 hr 30 min
30 min
30 min
Gozleme is a savoury traditional hand made Turkish pastry. Our lamb version tastes great served with a squeeze of fresh lemon.


Plain flour

1½ cup(s)

Olive oil

1 tbs

Brown onion

½ small, finely chopped


2 clove(s), crushed

Ground cumin

½ tsp

Ground coriander

½ tsp

Tomato paste

2 tsp

Lean lamb mince

150 g, extra lean


1 medium, wedges to serve


  1. To make the dough, sift flour and salt into a medium bowl and make a well in the centre. Add half the oil and 2/3 cup (160ml) water and mix with a wooden spoon and then your hands to make a soft dough. Turn dough out onto a lightly floured surface and knead for 5 mins or until smooth. Cover with plastic wrap and rest for 30 mins.
  2. To make the filling, heat remaining oil in a medium non-stick frying pan over low heat. Add onion and cook, stirring for 5 mins or until softened. Add garlic and spices and cook, stirring, for 30 seconds. Add tomato paste and stir for a further 30 seconds.
  3. Increase heat to medium, add mince and cook, for 5 mins, stirring with a wooden spoon to break up lumps. Season with salt and freshly ground black pepper. Transfer to a heatproof bowl to cool completely.
  4. Divide dough into 4 equal portions. Roll one portion out on a lightly floured surface to a 26cm round. Spread one quarter of the mince mixture over dough, leaving a 6cm border. Fold two sides of dough over filling, overlapping slightly. Fold other two sides over to cover filling completely. Press gently to seal. Repeat to make four gozleme.
  5. Preheat an oiled barbecue flat plate over medium high heat. Cook gozleme for 2-3 mins each side or until evenly browned. Cut each gozleme into four pieces. Serve with lemon wedges. TIP: You can also cook gozleme in a lightly oiled large heavy-based non-stick frying pan.