Spiced lamb & feta gozleme with special tomato sauce

Spiced lamb & feta gozleme with special tomato sauce

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(1 ratings)


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Cooking time

Prep: 50 mins Cook: 45 mins Plus rising

Skill level

Moderately easy


Makes 4

A savoury Turkish pastry that's actually made with bread. Stuff with lamb, feta, raisins and pine nuts and serve with pomegranate dip

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



For the gozleme dough

  • 7g sachet fast-action dried yeast
  • 1 tsp golden caster sugar
  • 250g plain flour
  • 2 tbsp olive oil

For the filling

  • 1 tbsp olive oil, plus extra to finish
  • 500g pack lamb mince
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp mild chilli powder
  • 50g raisins
  • zest 1 lemon
  • 3 spring onions, finely sliced
  • 50g toasted pine nuts
  • 100g feta cheese

For the sauce

  • 8 tbsp tomato ketchup
  • 2 tbsp pomegranate molasses
  • 1 tbsp very finely chopped red onion

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  1. For the dough, mix the yeast, sugar and 175ml lukewarm water in a small bowl. Stir to dissolve the yeast, then set aside for 10 mins, or until the liquid starts to froth.
  2. Mix the flour with ½ tsp salt in a big bowl. Make a well in the centre, pour in the yeasty mixture and olive oil, and mix to a dough. Knead for 10 mins, then put the dough in a lightly oiled bowl and cover with oiled cling film. Leave somewhere quite warm until doubled in size.
  3. Meanwhile, make the filling. Heat the oil in a frying pan, add the mince and fry, breaking up lumps as you go, until well browned. Stir in the garlic, spices and raisins, and fry for a few more mins, then turn off the heat and stir in the lemon zest, spring onions, pine nuts and seasoning. Set aside to cool a little.
  4. Divide the dough into 4. Working a piece at a time, roll out on a lightly floured surface to 25 x 30cm, without the dough splitting. With a long edge of the pastry laying in front of you, spoon ¼ of the mince on the bottom half – leaving a 2cm border all round. Crumble over ¼ of the feta. Fold the other half of the dough over the filling, folding in and pinching the edges to seal in the lamb. Repeat with the remaining ingredients.
  5. Heat a large frying pan over a high heat and brush the gozleme all over with oil.
  6. Cook in batches for 3-5 mins on each side, or until golden and heated through. Quickly mix the tomato ketchup, pomegranate and onion, and serve with the hot, crispy gozleme.

Recipe from Good Food magazine, June 2013

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Foodmonster2's picture
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This is a great recipe. I never thought that I could recreate what we had on our holiday, but they were equally as good. Dough was so thin and delicate and did not spit at all. My Kenwood Chef did all the hard work of kneading the dough. I used feta and spinach for filling and it was delicious. Served it with some Greek style yoghurt. Will definitely make again, perfect for a weekend lunch.

kathryndonna's picture

This needs strong (bread) flour to give the dough the correct texture and consistency, even so, it was quite difficult to roll out to the size needed. The filling needs something to hold it together as it is rather dry and crumbly and falls out as soon as you cut the parcels open. Quite a nice taste though. The sauce just tasted of ketchup which was ok but it would have been better if it had had a bit of a kick, perhaps some chilli sauce as well.