Gozleme is one of those dishes that perfectly captures the essence of Turkish home cooking. Traditionally made by hand in homes and street-side stalls, this flatbread is rolled thin, filled generously, folded like an envelope, and fried.
This version features a combination of spinach, sharp feta, eggs, and a touch of garlic for aroma, all sealed inside a tender, olive oil-based dough.
What is Gozleme?
Gozleme, pronounced “goz-LEH-meh,” is a traditional Turkish flatbread that comes from the Turkish word “goz”, meaning “eye,” referring to the little brown spots that appear on the surface as it cooks.
While historically made by Anatolian women in village homes or roadside stalls, Gozleme has long outgrown its humble beginnings. This meal now graces menus from Istanbul to international food trucks. It’s comfort food, yes, but also part of a culinary heritage, one you can hold in your hands.
Pro Tips for the Best Gozleme
Keep your dough thin but not paper-like. Your dough needs to be thin enough to fold, but thick enough to hold the filling without tearing.
Season smartly because feta is salty, so taste your filling before adding extra salt.
Use a spatula to gently press the Gozleme down in the pan to ensure even browning and a crisp exterior.
You don’t need much oil in the pan, just enough to encourage that golden finish. Too much, and you’re deep-frying.
📝 Ingredients (4–6 gözleme)
For the Dough:
• 3 cups all-purpose flour
• 1 tsp salt
• 1 cup warm water (add more if needed)
• 2 tbsp olive oil (optional, for softer dough)
For the Filling:
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 medium onion, finely chopped (optional)
• 1 tbsp olive oil
• ½ tsp black pepper
• ½ tsp chili flakes (optional)
For Cooking:
• Olive oil or butter for brushing
👩🍳 Instructions
1. Make the Dough
• In a large bowl, combine flour and salt.
• Slowly add warm water and knead until you have a soft, elastic dough (about 8–10 minutes).
• Cover and let it rest for 30 minutes.
2. Prepare the Filling
• Heat olive oil in a pan, sauté onion until soft (optional).
• Add spinach and cook until just wilted.
• Mix with crumbled feta, black pepper, and chili flakes. Set aside.
3. Roll and Fill
• Divide dough into 4–6 equal balls.
• Roll each ball out thinly on a floured surface (like a tortilla).
• Place filling on one half of the dough, fold over, and seal edges.
4. Cook the Gözleme
• Heat a skillet or griddle over medium heat.
• Place the filled gözleme in the pan, cook for 2–3 minutes per side until golden brown spots appear.
• Brush lightly with olive oil or butter while cooking for extra flavor.
5. Serve
• Slice into wedges and enjoy warm with yogurt, ayran (Turkish yogurt drink), or a fresh salad.
✨ Tips & Variations:
• Add mushrooms, potatoes, minced meat, or herbs for different fillings.
• Keep cooked gözleme warm in a clean towel until ready to serve.
• Can be frozen before or after cooking—just reheat in a pan.
