Turkish flatbread with meat, tasty and flavorful. The recipe I want to share today is for Gozleme, a kind of stuffed Turkish flatbread. I have already told you about my love for Turkish TV shows that often accompany my afternoons at the computer and about my passion for Turkish cuisine. The dough is very simple to prepare, made only with flour, water and oil, rolled out very thin and stuffed before cooking, then folded and cooked on a hot griddle. I have already shared my version with spinach and feta and today I bring you an equally delicious variation: with meat and feta. Just one bite and you’ll fall in love! Perfect as street food, for a casual lunch or an unusual dinner. The result is a soft flatbread inside and slightly crispy outside, perfect to enjoy hot, just made. And don’t miss the Turkish Borek recipe and the Borek with meat recipe. Some recipes are born far away but immediately feel like home. The gözleme, a typical Turkish flatbread, is one of them: thin, soft and filled with a simple filling, it is cooked in a pan and served very hot, perhaps cut into wedges and shared. This gözleme is one of those recipes I like to make when I want something simple but different. Few ingredients, a hot pan and the pleasure of bringing to the table a dish that smells like home, even if it comes from far away. If you try it, tell me how you personalized it: the most beautiful recipes are always those that continue to live on in the kitchens of those who make them.
AND DON’T MISS THESE RECIPES TOO:
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- PUFF PASTRY SQUARES WITH POTATOES super tasty and delicious
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 343.03 (Kcal)
- Carbohydrates 25.13 (g) of which sugars 0.66 (g)
- Proteins 11.64 (g)
- Fat 22.51 (g) of which saturated 7.65 (g)of which unsaturated 6.56 (g)
- Fibers 0.98 (g)
- Sodium 704.85 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Meat-Stuffed Flatbreads
- 1 3/4 cups all-purpose flour
- 3 1/3 tbsp extra-virgin olive oil
- 1/2 cup water
- to taste salt
- 12 oz mixed ground meat
- 1 white onion (medium)
- 2 tbsp extra-virgin olive oil
- 7 oz feta
- 1 tsp sweet paprika
- to taste extra-virgin olive oil
How to prepare Turkish Flatbread with Meat
First, prepare the dough. You can use a stand mixer or simply a bowl and a fork as I did. Pour the water and the EVO oil into a bowl. Add the flour little by little, mixing with a fork, and add a small pinch of salt.
Mix first with the fork, then knead with your hands until you get a soft but not sticky dough. Cover the bowl with a cloth or plastic wrap and let the dough rest for 20 minutes at room temperature. While the dough rests, prepare the filling. Pour 2 tablespoons of EVO oil into a skillet, add the onion very thinly sliced and the ground meat.
Cook the meat over medium heat for 4–5 minutes, stirring often with a wooden spoon. At the end of cooking add one teaspoon of sweet paprika. Let it cool. I intentionally did not add salt because the feta I will add later is already quite salty.
Take the dough and divide it into 6 portions of roughly the same size. Roll out each piece on a lightly floured work surface with a rolling pin to form a very thin disk of dough. The dough is fairly elastic. Prepare all the disks in the same way. Distribute the meat on half of each dough disk. Crumble the feta over it. Brush the edges all around with oil.
Fold each disk in half and press all around to seal; I pressed with the tines of a fork. Brush the bottom of a 9 1/2–10 1/4 in (24–26 cm) diameter skillet with oil. Heat it up and cook the Turkish flatbreads over medium heat, first on one side for about 2 minutes and then on the other.
See you tomorrow with a new recipe. Hugs, Loredana
Loredana’s Tips
The classic recipe calls for cooking in a skillet, but if you prefer you can bake the stuffed flatbreads in the oven at 356°F, placing them on an oiled baking sheet or on parchment paper and brushing the surface with oil.
Also don’t miss the recipe for Phyllo pinwheels with ricotta and spinach.
