Grass Fed Lamb or Beef Gozleme

Grass Fed Lamb or Beef Gozleme

Gozleme is a turkish flatbread pocket filled with any combination of lamb or beef mince, fresh herbs, cheeses and spinach – cooked in a pan until browned and warmed inside. It was introduced to me as a food when we had lunch with friends after blackberry picking last Summer. Squeeze lemon over before eating for that extra taste balancer.  They’re a great eat-with-your-fingers meal and after blackberry picking the squeezed lemon meant we ended up with pink marked Gozleme as the blackberry stain was lifted from our fingers by the lemon juice!  They were still wonderfully delicious.  The ones pictured above I made with lamb.  Give them a try – great for weekend lunches but also as a casual dinner.


  • 2 cups Greek yoghurt
  • 1 tablespoon olive oil
  • 4 cups flour
  • 1 teaspoon salt

Lamb or Beef Filling

  • 1 tablespoon olive oil
  • 1 packet Conscious Farmer Lamb or Beef Mince – around 700g
  • 3 cloves garlic
  • 2 teaspoons cumin
  • ½ teaspoon paprika
  • 2 tablespoons tomato paste
  • ½ cup chopped flat leaf parsley
  • sea salt

Spinach and Cheese Filling

  • 1 small brown onion, chopped finely
  • 1 cup grated mozzarella
  • 175g feta cheese, crumbled
  • 250g spinach, finely shredded
  • ½ cup fresh chopped mint & oregano (or any combination of mint, oregano and basil)
  • ½ teaspoon allspice


Place the yoghurt and olive oil in a bowl and stir to combine.  Add the flour and salt and stir until it becomes too difficult, then bring the dough together with your hands.  Knead with your hands for 5-10 minutes or until the dough becomes smooth.  Return to the bowl and cover with a damp tea towel. Place to the side.

For the meat filling, heat olive oil in a pan on medium heat, add the garlic and spices and cook until fragrant.  Add the mince to the pan and increase the heat to medium/high.  Cook until the mince has browned. Add the tomato paste and cook for a couple of minutes. Stir through the salt and the freshly chopped parsley. Set aside.

To prepare the Spinach and Cheese Filling, combine all of the ingredients in a bowl.

To assemble the Gozleme, take the dough and divide into six.  Take one portion and manipulate into a rough rectangle shape.  Continue to enlarge by rolling into a 20cm by 30cm rectangle.  Repeat with the other 5 dough balls. Place one sixth of the cheese and spinach mixture onto one half of a rolled out rectangle with 1cm left uncovered around the edge.  Top with one sixth of the meat mixture. Fold the dough over and seal the dough around the edges by pressing with a fork.  Repeat with the other dough rectangles. Alternatively, you may choose to roll out smaller circles of dough, making half moon pockets.

Heat a large pan to low heat.  Brush one side of a gozleme with olive oil and place in the warmed pan oil side down.  Cook until browned. Brush the topside with oil and turn to cook the other side until browned and heated through.

Remove and cut into squares. Serve with lemon wedges on the side, to squeeze over as eating. Great for weekend lunches.

If you’d like to try your hand at Gozleme, you can find mince in all of our beef and lamb hampers and you can add a 1 litre tin of extra virgin olive oil to your order! Of course, all of our beef and lamb is 100% grass fed & chemical free, for your most nourishing meals.

Enjoy, Kirrily