Gözleme (Bolani) with Spicy Lamb, Capsicum, Feta and Spinach Filling

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Homemade Turkish Gözleme (bolani) are so divine! I’ve tried them many times at market stalls and absolutely nothing compares to when you make these yourself from scratch. Gözleme are an unleavened flat bread stuffed with various fillings - my fav is the spicy lamb, feta and spinach version. 🤤 Many people are scared to make their own pastry, but I’m telling you, there is no reason to be. It’s way easier than you think and tasted incredible! You have to try it.

Ingredients:

• Gozleme Pastry:

  • 2.5 cups plain flour

  • 1/3 cup olive oil

  • 3/4 cup water

  • 1/2 tsp salt

• Spicy Lamb Filling:

  • 2 tbsp olive oil for frying

  • 2-4 garlic cloves, minced

  • 1 large onion, finely diced

  • 1 kg lamb mince (ground)

  • 2 finely chopped capsicums

  • 180g baby spinach

  • 3 tsp cumin powder

  • 2 tsp sweet paprika

  • 1 tsp cayenne (adjust to taste)

  • 1 1/2 tsp salt and white pepper

  • 2 tbsp water

  • 120g / 4 oz Danish feta

Instructions:

1. Prepare the Dough:

   • In a mixing bowl, combine plain flour, olive oil, water, and salt. Knead until a smooth dough forms, approx 8-10 minutes. Cover with a damp tea towel and set aside to rest while preparing the filling.

2. Make the Spicy Lamb Filling:

   • Heat olive oil in a pan over medium heat. Add minced garlic and diced onion, sauté until fragrant.

   • Add lamb mince and cook until browned. Stir in chopped capsicums and baby spinach until wilted.

   • Season with cumin powder, sweet paprika, cayenne, salt, and white pepper. Add water to moisten the filling. Cook until well combined. Remove from heat and let it cool slightly.

   • Crumble Danish feta over the lamb mixture and gently fold in.

   • Let the mixture cool and set aside.

3. Assemble the Gozleme:

   • Divide the dough into equal portions, approx 8-10 dough balls. Roll out each portion into a circle thinly on a floured surface.

   • Spoon the lamb filling onto one half of the dough, leaving space around the edges.

   • Brush edges with water to seal and fold the other half of the dough over the filling to create a semi-circle. Press the edges to seal.

4. Cook the Gozleme:

   • Heat a non-stick pan over medium-high heat. Glaze one side of the gozleme with olive oil, then cook the gozleme on each side or until golden and crispy.

   • Repeat with the remaining dough and filling.

5. Serve:

   • Serve with lemon wedges, or your sauce of choice - I like a classic tomato chutney.

With love,

Tara x