Kiymali gozleme

Kiymali gozleme
Kiymali gozleme Photo: Stuart Fyfe

Gozleme is a classic Turkish pastry prepared for breakfast and lunch or as a treat for guests.


For yufka

200g strong bread flour

20g melted butter

¼ tsp salt

¼ tsp baking powder

100ml water

For filling

1 onion, chopped

5 tbsp olive oil

500g minced beef

1 tsp salt


To make yufka: Place all ingredients into a bowl and mix into a soft dough. Divide into four equal pieces; mould each into a ball and leave to rest for 30 minutes. Roll out each ball on a well-floured surface until very thin (about three sheets of filo pastry thick) and about 30 centimetres in diameter.

To make the filling: Fry onion in a saucepan with three tablespoons of olive oil. Add mince and cook until browned. Add salt.

To finish: Divide meat into four equal parts and place mixture in middle of yufka. Fold into envelope shapes. Heat two tablespoons of olive oil in a large frying pan and fry both sides on medium heat until golden. Serve hot.

Makes 4