Lamb Gozleme With Salad and Pine Nut Rice

Gozleme are delicious parcels with chewy pastry and a spiced lamb filling. Served with a refreshing salad and nutty rice.
Course Main Course
Cuisine Turkish
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 4 servings
Author Amy Fulwood


For the Dough

  • 250 g Plain Flour
  • 1/2 tsp Instant Yeast
  • 1 tsp Sugar
  • 175 ml Warm Water
  • 1 tsp Salt
  • Olive Oil for frying

For the Filling

  • 1 tbsp Olive Oil
  • 500 g Lamb Mince
  • 3 cloves Garlic chopped
  • 2 tsp Cumin
  • 2 tsp Aleppo Pepper
  • 1 tsp Cinnamon
  • Zest of a Lemon
  • 2 1/2 tbsp Sultanas
  • 1 tbsp Tomato Puree
  • 2 tbsp Coriander
  • 50 g Pine Nuts toasted
  • For the Rice
  • 1 tbsp Olive Oil
  • 1 Onion
  • 50 g Pine Nuts
  • 1 mugful Rice
  • 2 mugfuls Water
  • 1 handful Sultanas

For the Salad

  • 1 large Tomato chopped
  • 1/2 Red Onion chopped
  • 1/4 Cucumber chopped
  • 1 tbsp Olive Oil
  • Juice of 1 Lemon
  • 1-2 tsp Sumac
  • Pomegranate Seeds
  • Leaves Fresh Coriander

To Serve


  • First make the dough. Place all the dry ingredients in a bowl making sure that the yeast and the salt don't touch because the salt will kill the yeast. Make a well in the centre and pour in the water. Mix everything together until you get a wet dough (you may need to add a little extra flour to make the dough come togethethen turn out onto a floured surface and knead for 10 minutes. Place into an oiled bowl and leave to prove for 2 hours somewhere warm.
  • Make the filling for the gozleme. Heat the olive oil in a frying pan over a medium-high heat. Add the lamb mince and fry until brown. Tip the lamb into a bowl and then place the frying pan back on the heat with a little more olive oil. Add the garlic and let it brown for a minute. Add the spices, lemon zest, sultanas, tomato puree and the lamb back to the pan with a tablespoon of water. Tip the lamb mix out onto a tray and spread out to cool. Add the toasted pine nuts and coriander.
  • While the filling is cooling start the rice. Heat the oil over a medium heat in a large saucepan. Add the pine nuts and toast for a couple of minutes, add the onion and fry until softened. Add the rice and water. Cover the pan and leave for 15 minutes until all the water has been absorbed.
  • Take the dough from the bowl and place on a floured surface. Cut into Roll out each ball of dough into a large rectangle. To fill, place a quarter of the filling into the bottom half of each rectangle, leaving a few centimetres then fold the top half over and press and fold the edges together so that they're sealed.
  • When the rice is nearly ready heat a little olive oil in a frying pan and then fry your gozleme for a few minutes on each side until they're golden brown. Put all your salad ingredients in a bowl and mix together. Stir the sultanas into the cooked rice. Serve the hot gozleme with the salad, rice, yoghurt and a drizzle of pomegranate molasses.


Gozleme recipe taken from Eat Travel Live