Preparation time:
30 mins
Cooking time:
15 mins


  • Lemon wedges, to serve


  • 150g self-raising flour, plus extra, to dust
  • 150g Greek yoghurt
  • Pinch of salt
  • Olive oil, to grease

Lamb Filling

  • 1 tbs olive oil
  • 1 onion, peeled, finely chopped
  • 1 garlic clove, peeled, crushed
  • 500g lamb mince
  • 2 tomatoes, deseeded, finely diced
  • 3 tbs finely chopped parsley
  • 2 tbs finely chopped mint
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried chili flakes
  1. Method
  2. Notes

  1. To make dough, sift flour into a medium bowl and make a well in the centre. Add yoghurt and salt. Using your hands, mix together until a dough forms, then turn out onto a lightly floured surface and knead for 5 minutes. Place in a lightly oiled bowl and cover with plastic wrap. Set aside for 20 minutes.
  2. To make lamb filling, heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 4-5 minutes or until soft. Remove and set aside. Increase heat to high, then add lamb and cook, in batches, for 4-5 minutes or until browned all over. Remove from heat. Add onion and garlic, as well as remaining ingredients, and stir to combine. Set aside to cool for 10 minutes.
  3. Divide dough into 4 portions, then roll each portion into a 12cm square. Divide filling among squares, placing at one end of each and folding over to enclose, pinching edges to seal.
  4. Heat a lightly oiled frying pan or barbecue hotplate. Add gozleme and cook for 2 minutes on each side or until golden brown. Transfer to serving plates and serve with lemon wedges.

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