Lamb and feta gozleme

By: Nikki and Jordan Shearer

MasterChef NZ runners-up, Nikki and Jordan Shearer's lamb and feta gozleme recipe

Gozlemes -2

Makes approximately 4

Gözleme is a traditional Turkish flatbread, stuffed with savoury filling, sealed and fried in a griddle or frying pan with oil until golden.

There is a little time and love involved in preparation at home but the beauty of these parcels of deliciousness is that once prepared and cooked, they are fuss-free.

Precook them at home and then when out adventuring, if the situation allows, you can easily reheat on a pan or barbecue.

They are delicious eaten cold and make for a good alternative to a sandwich. These will definitely become a family favourite, we promise!

Freeze a few in preparation if you have some exciting adventures coming up.


Flatbread dough

  • 7g yeast packet
  • 1 tsp caster sugar
  • ¾ cup warm water
  • 1½ cup high-grade flour
  • 1 tsp salt flakes

Mince mixture

  • 3 Tbsp olive oil
  • ½ red onion, finely chopped
  • 400g lamb mince
  • 4 Tbsp harissa paste
  • ½ tsp chilli flakes
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp sweet paprika
  • 1/3 cup water
  • 2 cups baby spinach
  • 100g feta, crumbled
  • Salt to season
  • 1 cup grated cheese
  • Oil for frying
  • Natural yoghurt, to serve (optional)
  • Lemon wedges, to serve (optional)



  1. Stir yeast and caster sugar in warm water. Leave to activate yeast for approximately 5 to 10 minutes or until frothy.
  2. Make a well in the flour and salt and add the yeast mixture.
  3. Mix and knead with well-floured hands until a smooth elastic dough is formed (three to four mins).
  4. Let it rise in a warm place in a covered oiled bowl until at least double in size.

 Mince mixture

  1. In a large frying pan, heat olive oil over a medium heat. Sauté the onions for two minutes and then add the lamb mince and cook for a further three minutes.
  2. Add harissa, spices, and water and continue to cook for 8 to 10 minutes until the mince is cooked through and the liquid has evaporated.
  3. Remove from heat. Stir in the spinach and cover until spinach has wilted. Allow to cool.
  4. Once cooled, toss through the feta, taste, and season accordingly.


  1. Divide the dough into four equal portions (if you would like smaller gözlemes, make this eight portions and adjust filling size accordingly).
  2. Working a piece at a time, roll out on a lightly floured surface to 20 x 25cm without breaking the dough.
  3. With a long edge of the dough in front of you, spoon quarter of the mince on the bottom half, leaving a 2cm border all round. Top with quarter of the grated cheese.
  4. 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. In a large frying pan, heat about 2 Tbsp oil on a medium-high heat. Add the gözlemes to pan and cook for three to five minutes each side or until they are golden.
  6. Serve gözlemes with yoghurt and lemon wedge if the conditions allow, otherwise pull straight from your pack and demolish.

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