Kiymali Gozleme | Minced Meat Turkish Flatbread

Kiymali Gozleme, a Turkish flatbread stuffed with minced meat mixture is sealed and pan-roasted in olive oil or butter and served with lemon wedges. 
Kiymali Gozleme | Minced Meat Turkish Flatbread

Originally published in 2016 as Gözleme | Turkish Stuffed Flatbread {Minced Meat}, this post content, images and recipe has been updated in 2020. I have moved the old content here if you still want to access the old post recipe.

I made my first Gozleme in 2016 as soon as I saw it on my favourite YouTube channel Fatemahisokay! Sometimes we know what we are looking for and other times we come across something interesting and we do it right away. I made her version of Gozleme, which I learnt now is more of Katmer Gozleme for dinner one of the days during 2016 Ramadan. I decided to redo the content after I learnt more about this popular street food in Turkey.

November 2020  - I spent hours on the internet trying to find the traditional Gozleme recipe. I got lost in the sea of content about Gözleme and how different each one was from the other. I then looked for Turkish websites and YouTube channels to find a more reliable source. After several hours (true story) I started making notes on Sticky Notes because Turkish language content gave a totally new perspective to my knowledge of Gozleme or gerz-leh-meh as you would have to pronounce. 

I wish I had planned well for the photoshoot but the truth is, each hot Kiymali gozleme was grabbed as and when it was getting done giving me hardly any time to set up the spread et al. I was trying to capture a video of preparing the pancake but you will see a hand come and take away the done ones. Yes, I am talking about my other half, Mr F who gobbled away the meat-stuffed flatbreads like I never fed him for days.😏 So, by the time I was done with all the dough, I was super famished that my brain refused to think. The picture of Kiymali gozleme here is right before I dived in just for the record of my effort. InshaAllah will update next time with better photos. 

What does gozleme mean in Turkish?

There are more than one meaning and history behind the name of this dish, Gözleme. Gozleme may have been derived from the Turkish word közleme - meaning "to cook on embers" or "grill". It may also have been derived from the word gözleri - meaning "eyes" referring to the dark spots after roasting on sac pan. But in general and more commonly, Gozleme is translated as pancakes or flatbreads or waffles. 

Now if Gozleme is a pancake, then it should be some kind of pancake or flatbread. That is where my research cleared my doubts about giving a title for this blog post. There can be different types of Gozleme and each is called with the prefix of the specific type. For example, Kiymali Gozleme where Kıymalı means minced meat or ground meat

Other popular Gozleme varieties are:
  • Patatesli, which are potato stuffed! - carb on carb! 
  • Yeşillik, which includes any type of greens
  • Ispanaklı, which is specifically spinach
  • Peynirli, which is made using cheese and Feta is preferred
What really piqued my interest was the different names of Turkish flatbreads that are not very different from each other! Like, how different is Etli Ekmek (meaty bread) from Lahmacun (meat with dough)? I will leave that to you! 😝

How to make Gozleme at home?

The detailed recipe is down below. 

All kinds of Gozleme starts with the simple well kneaded and well-rested dough prepared with just flour, salt and water. There are yeasted versions too but this recipe of gozleme is without yeast. I divided my dough into 10 small balls that can fit my pan. So please divide the dough as per your pan size. The dough is rolled until thin with more dry flour, filled with desired toppings and sealed and brushed with oil then cooked on the sac or grill or a cast iron pan like I did. Unlike the muttabaq or porotta where the dough is dunked in oil and slapped to thinnest, for Gozleme the dough is completely oil-free even when rolling. You may use more flour to assist with the rolling, but the way the dough is kneaded and prepared, rolling to is not a mountainous task at all. In fact, it is effortless rolling, the dough stretches so neatly without tearing or giving up. So the key is to prepare the dough soft and rest them well covered so it works with you. 

Simple dough

Minced meat mixture




What goes with gozleme?

An Anatolian classic dish, Gozleme was part of Breakfast but garnered popularity as street fast food across all the major western countries. So you can now find them on the menu in fast food trucks, cafes and hole in the wall outlets as a takeaway dish. It is usually served with some yoghurt and lemon wedges which you need to generously squeeze all over the hot gozleme before you take a bite. 

Kiymali Gozleme | Minced Meat Turkish Flatbread

Recipe adapted from Ev Yemeği Tarifleri 

Kıymalı Gözleme Tarifi (recipe)

Kiymali Gozleme (Kıymalı Gözleme) | Minced Meat stuffed Turkish Flatbread

Makes 10 Gözleme for 3 tummies


For the dough
  • 2 cups all-purpose flour (maida)
  • approx 3/4 cup water
  • Salt to taste
For the stuffing
  • 400gms ground beef or lamb
  • 1 large onion, grated
  • 1 large tomato, grated
  • 15 stalks of parsley, leaves only, chopped
  • 1 large egg (optional)
  • 1 teaspoon chilli flakes
  • 1 teaspoon pepper powder
  • 1/2 cup lukewarm water
  • salt to taste
For cooking
  • butter or olive oil or a mix of both
For serving:
  • Lemon wedges 
  • Yoghurt
  • Salad


Prepare the dough
  1. Mix the flour and salt in a wide bowl. Start kneading with water in small additions. Keep a timer and knead for 10 minutes. 
  2. Rest the dough covered for 15 to 20 minutes.
  3. Knead lightly and divide the dough into 10 equal balls. Smooth each of the balls into a neat dough ball.
Prepare the stuffing
  1. Stir in the minced meat, onion, tomato, parsley leaves, and chilli flakes.
  2. Mix in the warm water and whisked egg (if using).
  3. Season with salt and pepper to taste.
Assemble Kıymalı Gözleme
  1. Dust the work area with flour. Take one dough ball and start rolling it. Roll as thin as you can make it. 
  2. Place a ladle of the meat stuffing in one half of the rolled out dough (leaving some space along the edge to seal later) and spread it to a thin even layer. 
  3. Bring the other half and carefully close without trapping any air. Seal the sides by pressing down gently and pinching the dough if required. The assembled pancake should resemble a half-moon. 
Prepare Kıymalı Gözleme
  1. Heat a thick bottomed pan or cast iron pan and grease lightly with olive oil or butter.
  2. Transfer the stuffed gozleme to the hot pan and cook on medium flame.
  3. Flip and brush butter while roasting both sides. 
  4. Serve hot with yoghurt, lemon wedges, and some fresh vegetable salad.
Happy Eating!

I would love to hear from you. If you have made this recipe then please do leave a comment below. If you like this recipe then please do share the recipe with your friends and family on Whatsapp, Facebook, Twitter and Pinterest. Please do follow me on Instagram and mention @butfirstchaai or tag #butfirstchaai so that I can see your creations!