Turkish Meat Filled Gozleme

Ingredients

• 300 g all-purpose flour
• 180 ml warm water
• 3 tbsp olive oil
• 1 tsp salt
• 400 g ground beef
• 1 piece onion
• 1 bunch fresh parsley
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt
• 4 tbsp butter

Instructions

1. Make the dough

   Combine flour and salt in a large bowl. Add warm water and 2 tbsp olive oil, mixing until a rough dough forms. Knead on a floured surface over medium pressure for 8-10 minutes until the dough becomes smooth and elastic. Cover with a damp cloth and rest for 30 minutes. Do not skip the resting time or the dough will be difficult to roll.

2. Prepare meat filling

   Finely dice the onion into 5mm pieces and chop parsley roughly. Heat remaining 1 tbsp olive oil in a large pan over medium-high heat for 1 minute. Add ground beef and cook for 8-10 minutes, breaking it up with a wooden spoon until browned and no pink remains. Do not overcrowd the pan or the meat will steam instead of brown.

3. Season the filling

   Add diced onion to the browned meat and cook over medium heat for 5-6 minutes until softened. Stir in tomato paste, paprika, salt, and black pepper, cooking for 2-3 minutes until fragrant and the paste darkens slightly. Remove from heat and stir in chopped parsley. Let cool completely. Do not use hot filling or it will make the dough soggy.

4. Roll the dough

   Divide rested dough into 4 equal portions. Roll each piece on a floured surface with a rolling pin over gentle pressure for 3-4 minutes until paper-thin and almost transparent, about 30cm in diameter. The dough should be thin enough to see your hand through it. Do not tear the dough by rolling too aggressively.

5. Fill the gözleme

   Place one quarter of the cooled meat filling on half of each rolled dough circle, leaving a 2cm border around the edges. Fold the empty half over the filling and press the edges firmly with your fingers or a fork to seal completely. Make sure no filling escapes. Do not overfill or the gözleme will burst during cooking.

6. Cook the gözleme

   Heat a large griddle or heavy-bottomed pan over medium heat for 2-3 minutes. Brush with melted butter and place one gözleme on the surface. Cook for 3-4 minutes until golden spots appear and the bottom is crispy. Flip carefully and cook the other side for 3-4 minutes until golden. Do not use high heat or the outside will burn before the inside heats through.

7. Serve hot

   Transfer cooked gözleme to a cutting board and brush the top with remaining melted butter. Cut into wedges using a sharp knife or pizza cutter while still warm. Serve immediately on warmed plates. The gözleme should be crispy outside and tender inside with hot, flavorful filling. Do not let them sit uncovered or they will become soggy.

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