Kiymali Gozleme, a Turkish flatbread with minced beef mixture, sealed and pan-roasted in olive oil or butter and served with lemon wedges.
I love recipes that have little effort but maximum flavour! A simple dough stuffed with minced meat mixture and pan-roasted. And yet, they sell like hotcakes!
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I spent hours on the internet trying to find the traditional Gozleme recipe and found there is more than one Turkish flatbread with minced beef recipe. I then looked for Turkish websites and YouTube channels to find a more reliable source.
After several hours (true story) I started making notes on Sticky Notes because Turkish language content gave a new perspective to my knowledge of Gozleme or gerz-leh-meh as you would have to pronounce it.
🥘Ingredient Notes
The key ingredients to make this Kiymali Gozleme are:
- Plain flour: All-purpose flour or maida.
- Ground beef
- Onion
- Tomato
- Parsley
- Egg
For a detailed version, please check the recipe card below.
📋What does Gözleme mean in Turkish?
There is more than one meaning and history behind the name of this dish, Gözleme. Gozleme may derive from the Turkish word közleme, meaning "to cook on embers" or "grill." It may also come from the word gözleri, meaning "eyes," referring to the dark spots after roasting on a sac pan. But in general, Gozleme translates as pancakes, flatbreads or waffles.
📋What is Kıymalı Gözleme?
Now if Gozleme is a pancake, then it should be some kind of pancake or flatbread. The different types of Gozleme are named with the prefix of the specific type. For example, Kiymali Gozleme where Kıymalı means minced meat or ground meat.
📋Other popular Gozleme varieties
- Patatesli: stuffed with potatoes - carb on carb!
- Yeşillik: includes any type of greens
- Ispanaklı: which is specifically spinach
- Peynirli: uses cheese and Feta is preferred
What piqued my interest was the different names of Turkish flatbreads that are not very different from each other! Like, how different is Etli Ekmek (meaty bread) from Lahmacun (meat with dough)? I will leave that to you! 😝
🔪How to make Kiymali Gozleme at home?
All kinds of Gozleme start with the simple well-kneaded and well-rested dough prepared with just flour, salt and water. Though there are versions with yeast, this Turkish flatbread with minced beef is without yeast.
The dough is rolled thin with dry flour, filled with stuffing, sealed, brushed with oil, and then cooked on a sac, grill, or cast iron pan. Unlike muttabaq or porotta, which are dunked in oil and slapped thin, Gozleme dough is oil-free. Extra flour helps with rolling, but the dough is easy to stretch without tearing if kneaded well and rested properly.
Knead flour and salt with enough water for 10 minutes or until smooth. Rest the dough for 20 minutes and divide into 10 equal balls. While the dough rests, prepare the stuffing mixture.
Add the minced meat, onion, tomato, parsley leaves, and chilli flakes in a bowl. Mix with warm water and whisked egg (if using). Season with salt and pepper to taste.
Dust the work counter with flour and roll the dough ball as thin as you can to make it.
Place a ladle of the meat stuffing in one half of the rolled-out dough (leaving some space along the edge to seal later) and spread it to a thin even layer.
Bring the other half and carefully close without trapping any air. Seal the sides by pressing down gently and pinching the dough if required. The assembled pancake should resemble a half-moon.
🫓What goes with Kiymali Gozleme?
Gözleme, an Anatolian classic, has made its way from traditional breakfast tables to the bustling streets of the Western world. Nowadays, you can easily spot it on the menu at food trucks, cosy cafes, and little hole-in-the-wall joints. Best served with a side of yoghurt and lemon wedges. Don’t forget to squeeze that lemon all over your hot Gözleme before diving in for the perfect bite!
❄️Storage
These can be stored in the refrigerator for up to 3 days. For longer storage, freeze them by placing parchment paper between each Gozleme, and store them in a freezer-safe bag for up to 3 months. Reheat in a pan or oven until warmed through before serving.
☝️Frequently Asked Questions
Yes, Gözleme can be enjoyed as a breakfast food. It is versatile and can be filled with various ingredients, making it suitable for any meal of the day. For breakfast, popular fillings include cheese, spinach, and eggs. However, it is also enjoyed as a snack or light meal throughout the day.
- Simply eat it as is, to enjoy the flavours of the dough and filling.
- Pair it with yoghurt or a tangy sauce like tzatziki for added flavour.
- Serve it with a fresh salad on the side for a balanced meal.
- Roll and cut it into bite-sized pieces for easy snacking.
Yes, you can substitute ground lamb or beef with chicken, turkey, or even a plant-based ground meat alternative to suit your dietary preferences.
Knead the dough well and allow it to rest, which helps in making it easier to roll out. Use plenty of flour on your rolling surface and rolling pin to prevent the dough from sticking.
Kiyamali Gözleme pairs well with a fresh salad, yoghurt dip (like tzatziki), or a simple tomato and cucumber salad. It also goes great with a cup of Turkish tea.
🍲More Related Recipes to Try
Here are a few recipes that use ground beef:
📖 Recipe
Kiymali Gozleme | Minced Meat Turkish Flatbread
Ingredients
For the dough
- 2 cups all-purpose flour maida
- ¾ cup water (approx)
- salt to taste
For the stuffing
- 400 grams ground beef or lamb
- 1 large onion grated
- 1 large tomato grated
- 15 fresh parsley leaves only, chopped
- 1 large egg optional
- 1 teaspoon chilli flakes
- 1 teaspoon black pepper powder
- ½ cup lukewarm water
- salt to taste
For cooking
- olive oil or butter
For serving
- Lemon wedges
- yoghurt
Instructions
Prepare the dough
- Mix the flour and salt in a wide bowl. Start kneading with water in small additions. Keep a timer and knead for 10 minutes.2 cups all-purpose flour, ¾ cup water, salt to taste
- Rest the dough covered for 15 to 20 minutes.
- Knead lightly and divide the dough into 10 equal balls. Smooth each of the balls into a neat dough ball.
Prepare the stuffing
- Stir in the minced meat, onion, tomato, parsley leaves, and chilli flakes.400 grams ground beef, 1 large onion, 1 large tomato, 15 fresh parsley, 1 teaspoon chilli flakes
- Mix in the warm water and whisked egg (if using).1 large egg, ½ cup lukewarm water
- Season with salt and pepper to taste.1 teaspoon black pepper powder, salt to taste
Assemble
- Dust the work area with flour. Take one dough ball and start rolling it. Roll as thin as you can to make it.
- Place a ladle of the meat stuffing in one half of the rolled-out dough (leaving some space along the edge to seal later) and spread it to a thin even layer.
- Bring the other half and carefully close without trapping any air. Seal the sides by pressing down gently and pinching the dough if required. The assembled pancake should resemble a half-moon.
Prepare Kıymalı Gözleme
- Heat a thick-bottomed pan or cast iron pan and grease lightly with olive oil or butter.olive oil or butter
- Transfer the stuffed gozleme to the hot pan and cook on medium flame.
- Flip and brush butter while roasting both sides.
- Serve hot with yoghurt, lemon wedges, and some fresh vegetable salad.Lemon wedges, yoghurt
Video
Notes
Nutrition
Recipe adapted from Ev Yemeği Tarifleri
Famidha Ashraf says
What is not to like about this easy recipe! I noticed this post was gone missing and had to restore and fix.