Makes 6
Prep Time
Cook Time
Difficulty Level
Download or Print

Curb your wanderlust and cravings at once with our authentic Turkish flatbread recipe, stuffed with full-flavoured lamb filling and a delicious spinach and feta mixture. Don’t be afraid to be adventurous with it as well – this recipe works just as well in a nifty sandwich press, and is versatile enough to hold a combination of other ingredients.



  • 4 cup (600 g) plain (all-purpose) flour
  • 1 tsp coarse cooking salt (kosher salt)
  • 1⅔ cup (410 ml) warm water
  • 2 tbsps vegetable oil


  • 1 tbsp vegetable oil
  • 3 clove garlic, crushed
  • 2 tsps ground cumin
  • ½ tsp hot paprika
  • 500 g minced lamb
  • 400 g canned diced tomato
  • ½ cup coarsely chopped fresh flat-leaf parsley


  • 300 g spinach, shredded finely
  • 1 brown onions (80 g), chopped finely
  • 250 g feta cheese, crumbled
  • 1 cup coarsely grated mozzarella cheese
  • ½ tsp ground allspice
  • ½ cup coarsely chopped fresh mint

Combine flour and salt in large bowl. Gradually stir in the water; mix to a soft dough. Knead dough on floured surface about 5 mins or until smooth and elastic. Return to bowl; cover.


Make lamb filling. Heat oil in large frying pan; cook garlic and spices until fragrant. Add lamb; cook, stirring, until browned. Add undrained tomatoes; simmer about 15 mins or until liquid is almost evaporated. Stir in parsley.


Make spinach and cheese filling. Combine ingredients in medium bowl.


Divide dough into six portions; roll each portion on floured surface into 30 cm square. Spoon spinach and cheese filling onto dough squares, spreading filling across centre of squares; top each with equal amounts of lamb filling. Fold top and bottom edges of dough over filling; tuck in ends to enclose.


Cook gözleme, both sides, over low heat on oiled grill plate, brushing with oil, until browned lightly and heated through.

TIP Try cooking these in a sandwich press ­- it works beautifully.

Photo: bauersyndication.com.au

Download or print the recipe