⭐ Why You’ll Love This Lamb Gozleme Recipe
✔ Crispy, golden perfection – The thin, homemade dough turns beautifully crisp when cooked.
✔ Flavour explosion – Spiced lamb, creamy fetta, and earthy spinach create the perfect balance.
✔ Simple & cost-effective – No hard-to-find ingredients, just pantry staples and supermarket finds.
✔ Versatile – Perfect for a snack, lunch, or a filling dinner.
✔ Freezer-friendly – Make extra and stash some for later!
So, let’s dive into making the ultimate Lamb Gozleme at home!
Watch me flip lamb gozleme with spinach and feta—crispy, cheesy, and packed with flavour!
🛒 The Best Ingredients for the Perfect Lamb Gozleme
The key to a great Lamb Gozleme lies in the quality of your ingredients. Here’s what you’ll need:
1. The Dough: Soft Yet Crispy
Traditional gozleme dough is simple—just flour, Greek yoghurt, water, salt, and a touch of olive oil. The yoghurt keeps the dough soft inside while allowing it to crisp up beautifully in the pan. No yeast needed! 🙌
2. The Lamb: Juicy & Flavourful
Opt for Australian lamb mince (available at ALDI or your local butcher). Lamb has a naturally rich flavour that pairs beautifully with traditional Turkish spices like cumin, paprika, and garlic.
3. The Cheese: Fetta for the Win!
Turkish gozleme typically features beyaz peynir (a Turkish white cheese), but creamy Danish fetta or crumbly Greek-style fetta works just as well! It adds a tangy, salty hit that balances the savoury lamb. 🧀
4. The Greens: Fresh Spinach
A handful of baby spinach gives the gozleme a fresh, slightly earthy taste and a lovely pop of colour. You can also use silverbeet or kale if you prefer!
5. The Spices: Warm & Aromatic
To get that authentic Turkish flavour, season your lamb with:
✅ Ground cumin – Warm, earthy depth
✅ Sweet paprika – A mild kick without too much heat
✅ Garlic & onion powder – Classic savoury boost
✅ Chilli flakes (optional) – If you love a bit of spice! 🌶
🔥 Tips & Tricks for the Best Lamb Gozleme
💡 Rest the dough – Let it sit for 20–30 minutes before rolling; this makes it easier to work with.
💡 Roll it thin – The thinner the dough, the crispier your gozleme will be!
💡 Don’t overstuff! – Too much filling makes it hard to seal and cook evenly. A thin layer of lamb, cheese, and spinach is perfect.
💡 Cook on medium heat – Too hot, and the outside burns before the inside cooks. A steady medium heat gives you that golden-brown perfection.
💡 Press while cooking – Gently press down with a spatula to ensure even cooking and crispness.
💡 Lemon is a must! – A squeeze of fresh lemon juice cuts through the richness and takes the flavour to the next level. 🍋
🍽 How to Serve & What to Pair with Lamb Gozleme
🌟 Classic & Simple: Just a squeeze of fresh lemon juice—sometimes, simple is best!
🌟 With a Dip: Serve with Greek yoghurt or tzatziki for a creamy contrast.
🌟 With a Side Salad: A fresh tomato, cucumber & red onion salad with olive oil complements the savoury lamb perfectly.
🌟 Spicy Kick: Love heat? Pair your gozleme with harissa sauce or a drizzle of chilli oil. 🌶🔥
🌟 For a Full Meal: Add some roast veggies or a bowl of lentil soup on the side for extra heartiness.
🥶 How to Store & Freeze Gozleme
Making extra? Good call! Lamb Gozleme stores beautifully, so you can always have a quick meal ready.
🥶 To Refrigerate: Keep cooked gozleme in an airtight container in the fridge for up to 3 days. Reheat in a dry pan or oven for crispiness.
❄ To Freeze (Uncooked): Assemble your gozleme, place a sheet of baking paper between each one, and freeze. Cook from frozen—no need to thaw!
🔥 To Freeze (Cooked): Let them cool, then freeze in a ziplock bag. Reheat in a hot pan for that crispy texture.
🥙 More Delicious Recipes to Try
If you enjoyed this Lamb Gozleme, you should definitely check out these other flavorful recipes:
Peach Bocconcini Salad with Honey, Basil, and Prosciutto: A Summer Delight You Need to Try
Banoffee Dessert Salad Recipe: Your New Favourite Sweet Treat
Mexican Layer Dip with Tortilla Chips: A Crowd Favourite You’ll Keep Coming Back To
Sushi Sandwich with Teriyaki Chicken: The Ultimate Lunch Idea
Sausage Roll Scrolls: The Ultimate Savoury Snack You’ll Love!
Ready to make the crispiest, most flavour-packed Lamb Gozleme? Go on, give it a go—you’ll never look at takeaway the same way again! 😍
📸 Make It? Share It!
If you whip up this Lamb Gozleme, I’d LOVE to see your creations! Snap a pic and tag me @steph_cooks_stuff stuff on Instagram. Let’s share the gozleme love! 💛🥙
Lamb Gozleme with Spinach and Fetta
- Total Time: 35
- Yield: 6 1x
Description
🥙🔥Lamb & Fetta Gozleme: Crispy, Cheesy, and Oh-So-Good! 🥙🔥
Craving a delicious, easy-to-make meal that’s packed with flavor? Say hello to my homemade Lamb & Fetta Gozleme! This golden, crispy delight is stuffed with perfectly seasoned lamb, creamy fetta, and fresh spinach—giving you the ultimate combo of crunch and melt-in-your-mouth goodness. 🤤
The best part? No fancy equipment, no complicated steps—just simple ingredients from ALDI that come together to create a café-worthy meal right at home! 🌟
Whether it’s a quick lunch, a hearty snack, or a crowd-pleasing dinner, this gozleme has got you covered.
🔥 Pro tip: Serve with a squeeze of lemon 🍋 and a side of Greek yogurt for that perfect balance of zest and creaminess!
Who’s ready to give this a go? 🙌 Let me know if you try it!
Ingredients
- 500gm Lamb Mince Killarnee Farms
- 1 Lodge Farm Egg
- 1 tsp Stone Mill Paprika powder
- 1 tsp Stone Mill Cumin powder
- 1/4 Red Onion, finely diced
- 1 tsp Stone Mill crushed Garlic
- 1 large handful Fresh Salad Co. Baby Spinach leave
- 200gm Emporium Greek Style Fetta
- 6 Baker’s Life large white Wraps
- StoneMill Black Pepper and Salt, to season
Instructions
In a bowl, using your hands combine the Lamb Mince, Salt and Pepper, Paprika, Ground Cumin, crushed Garlic, and Onion. Add in the Egg and mix.
Next, crumble the Fetta into the bowl, add the Spinach and scrunch all together again with your hands.
Add the wraps flat and push the Mince into the entirety of the wrap as firmly as possible ensuring the Mince mixture isn’t too thick on each one so they are easy to fold after cooked.
Heat frypan to medium heat large enough to fit the wrap – do not add Oil or Butter, the lamb will release its beautiful natural fats for you.
Place the wrap face down on the pan cooking for about 2-3 minutes until Mince has browned.
To flip the wrap, use the largest flat spatula you have and vary carefully and quickly – flip it
Cook for a further minute or so then fold in half and half again using the spatula to assist you
Pop them all on a plate and serve with an extra sprinkle of Sea Salt if desired, a squeeze of fresh Lemon and Greek Yogurt for dipping
- Prep Time: 20
- Cook Time: 15
- Category: Recipes
- Method: Pan-fried filled flatbread.
- Cuisine: Australian
Frequently Asked Questions
Absolutely! Swap the lamb for sautéed mushrooms, mashed chickpeas, or crumbled tofu with the same spices. You won’t miss the meat!
Yes! If you’re short on time, use Lebanese bread or store-bought flatbread for a shortcut. It won’t be exactly the same, but it still works!
A hot, dry pan is the best way to bring back that crispy texture. Avoid the microwave—it makes the dough chewy instead of crisp.