Lamb gozleme with yoghurt dough recipe


2 minutes

28 April 2021

Deliciously spiced lamb mince, wrapped in soft pastry – sports dietitian Julie Meek shares a healthier twist on a favourite.

There’s nothing like a warm, fresh pastry that melts in your mouth. This gozleme recipe combines lamb mince with fragrant spices, crumbly feta, mint and spinach – all wrapped in a soft parcel of homemade dough.

Unlike regular pastries, which Meek says can be high in saturated fat, this simple dough is made from flour and natural yoghurt. The yoghurt makes it soft and fluffy and adds some protein and calcium for extra goodness.1

These gozleme are simple enough to put together at the end of a busy day, but if you want to make it even easier, you can always prepare the lamb mince mixture in advance. You can also mix up the dough in the morning and leave it to sit until you’re ready later in the day.


(Makes four)

  • 2 cups natural yoghurt
  • 4 cups self-raising flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 500g lamb mince
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli flakes
  • 1 tablespoon sumac
  • A pinch of dried mint
  • 2 tablespoons tomato paste
  • 100g baby spinach
  • 200g feta, crumbled
  • 8 mint leaves, torn
  • Olive oil for frying
  • Lemon wedges to serve


    To make the dough

  1. Beat the yoghurt and a pinch of salt in a large bowl until smooth.
  2. Gradually add flour and stir gently until it's a stiff dough.
  3. Tip onto a lightly floured bench and gradually knead the dough until it is soft and only slightly sticky.
  4. Transfer to an oiled bowl and leave covered for 30 minutes.
  5. To cook the mince

  6. Heat the oil in a frying pan and cook the lamb until browned.
  7. Turn the heat down to medium-low and add the garlic, cumin, chilli flakes, sumac and tomato paste.
  8. Cook for another minute or until dry.
  9. Remove from heat, drain any excess fluid and leave to cool.
  10. To assemble and cook the gozleme

  11. On a floured surface, split the dough into four equal balls.
  12. Roll each ball flat into a 30cm circle, and then sprinkle with a quarter of the feta followed by the spinach and mint, and then the lamb.
  13. Fold the dough over and seal the edges with a fork.
  14. Preheat a BBQ hotplate or large frying pan.
  15. Brush one side of each gozleme with olive oil and cook until the base is golden.
  16. Brush the top with olive oil, turn and cook until golden.
  17. Cut each into four pieces and serve with lemon wedges and a green salad.

1 The Australian Dietary Guidelines

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This article contains general information only and does not take into account the health, personal situation or needs of any person. In conjunction with your GP or treating health care professional, please consider whether the information is suitable for you and your personal circumstances.