The market-stall queue-maker, from your own frying pan

If you've ever stood twenty deep in the queue at a show or a Saturday market while gozleme got rolled and flipped on a hot plate, you already know why this recipe exists. Here's the good news: the dough is just flour, yoghurt and salt — no yeast, nothing trickier than a half-hour rest — and the filling is spiced lamb mince, wilted spinach and creamy feta. Roll it thin, fold it over, and cook until blistered and gold. Squeeze lemon over the top, cut into wedges, and listen for the crunch.

1 hr 15 mins 4 servings Prep 45 minsCook 30 minsMain CourseTurkish

Ingredients

  • 480g Your Farmer grass-fed lamb mince
  • 300g plain flour, plus extra for rolling (for the dough)
  • 200g Greek yoghurt (for the dough)
  • 1/2 tsp salt (for the dough)
  • 2 tbsp olive oil (1 for the filling, 1 for cooking)
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/2 tsp dried chilli flakes (optional)
  • 100g baby spinach, roughly chopped
  • 150g feta, crumbled
  • Salt and pepper to season
  • Lemon wedges, to serve

Instructions

For the dough

Mix the flour, yoghurt and salt into a shaggy dough, then knead on a lightly floured bench for 5 minutes until smooth. Cover and rest at room temperature for 30 minutes — the rest is what makes it roll thin without fighting you.

300g flour200g Greek yoghurt1/2 tsp salt

For the filling

While the dough rests, heat 1 tablespoon of the oil in a large frying pan over medium heat. Cook the onion for 4 minutes, then add the garlic, cumin, paprika and chilli flakes for 1 minute.

1 tbsp olive oil1 onion2 tsp cumin1 tsp paprika

Turn the heat up, add the mince and cook for 6–8 minutes, breaking it up finely, until browned. Season well and take off the heat.

480g lamb mince

Stir the spinach through the hot mince to wilt, cool for 10 minutes, then fold in the feta.

100g spinach150g feta

To assemble and cook

Divide the dough into 4. On a well-floured bench, roll each piece into a round about 30cm across — thin enough that you can almost see the bench through it.

Spread a quarter of the filling over half of each round, leaving a 2cm border. Fold the bare half over and press the edges firmly to seal.

Heat a large heavy frying pan or barbecue flat plate over medium heat. Brush the gozleme with the remaining oil and cook for 3–4 minutes each side, until deep golden and blistered.

1 tbsp olive oil

Cut into wedges, squeeze lemon generously over, and eat hot — that part is not optional.

lemon wedges

Appears in

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
Sale price From $150.00Regular price $162.41

The Stall Secret Is Thinness

What makes market gozleme so good isn't a mystery ingredient — it's how thin the dough goes and how hot the plate runs. The yoghurt dough here is the home cook's shortcut to that: the acidity keeps it tender, it rolls out to near-transparency after its rest, and it blisters instead of breading up. The other half of the equation is the filling, and this is where the grass-fed lamb mince from your Your Farmer® lamb share earns its billing. Break it up fine as it browns — big chunks tear thin dough — and let it cool before the feta goes in, so the cheese stays in creamy pockets rather than melting into the mix.

Cook it patiently over medium heat. Too hot and the outside scorches before the inside heats; just right and you get that leopard-spotted blister the market ladies make look easy. Season the filling more boldly than feels polite, too — thin dough and cool feta both mute flavour, so taste a spoonful of the cooked mince and adjust before anything gets folded.

Swaps and Variations

  • Beef mince: works well — add a splash more oil at the browning stage.
  • Vegetarian round: swap the lamb for mashed potato with the same spices — a stall classic in its own right.
  • Extra pull: a handful of grated mozzarella alongside the feta gives you the cheese-stretch version.
  • Barbecue flat plate: the closest thing most backyards have to the market griddle — cook them out there in summer.

Storage and Leftovers

Cooked gozleme keep 2 days in the fridge and revive brilliantly in a dry frying pan over medium heat — never the microwave, which turns them leathery. For the freezer, cook them fully first, cool, wrap well and freeze up to 2 months; reheat straight from frozen in a dry pan, lid on for the first few minutes. The filling on its own freezes for 3 months and doubles as a fine jaffle or omelette filling. A cold wedge in tomorrow's lunchbox has never once come home uneaten.

Reserve your share and skip the market queue — the lamb comes to you.

Frequently asked questions

Can I make the dough ahead of time?

Yes — it keeps overnight in the fridge, covered. Bring it back to room temperature for 20 minutes before rolling or it will resist you.

Why does my dough tear when I roll it thin?

It either needs more rest or the filling went on too chunky. Rest the full 30 minutes, flour the bench well, and make sure the mince is broken up fine and fully cooled.

Can I use store-bought tortillas or flatbread instead?

In a pinch — sandwich the filling between two tortillas and cook the same way. Thinner and crispier than the real thing, but a respectable Tuesday cheat.

Do gozleme freeze well?

Yes, cooked — cool them, wrap well and freeze up to 2 months, then reheat from frozen in a dry pan. Don't freeze them assembled and raw; the filling weeps and the dough goes gluey.

How do I stop the filling falling out?

Leave a proper 2cm border, press the edges firmly — a little water on the rim helps the seal — and flip them with a wide spatula rather than tongs.

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