Ingredients

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

Instructions

1. Make the dough

   Mix flour and salt in a large bowl. Add warm water and 2 tbsp olive oil, then knead over medium pressure for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel soft and not sticky. Cover with a damp cloth and rest for 30 minutes. Do not skip the resting time as it makes rolling easier.

2. Prepare meat filling

   Finely dice the onion into 3mm pieces. Heat remaining 1 tbsp olive oil in a large pan over medium-high heat for 1 minute. Add ground beef and cook for 5-6 minutes, breaking it apart with a wooden spoon until no pink remains. The meat should be browned and crumbly. Do not overcook or it will become tough.

3. Season the filling

   Add diced onion to the cooked meat and cook over medium heat for 4-5 minutes until the onion becomes soft and translucent. Add cumin, paprika, salt, and black pepper, stirring for 1-2 minutes until fragrant. Remove from heat and stir in finely chopped parsley. Let cool completely. Do not add parsley while hot or it will wilt.

4. Roll the dough

   Divide rested dough into 4 equal portions. On a lightly floured surface, roll each piece into a thin circle about 30cm diameter using gentle, even pressure. The dough should be almost translucent but not torn. Work with one piece at a time, keeping others covered. Do not use too much flour or the dough won't seal properly.

5. Fill and seal

   Place one-quarter of the cooled meat filling on half of each dough circle, leaving a 2cm border. Fold the other half over the filling and press edges firmly with your fingers to seal completely. Make sure there are no air pockets trapped inside. Do not overfill or the gözleme will burst during cooking.

6. Cook the gözleme

   Heat a large non-stick pan or griddle over medium heat for 2 minutes. Brush with a little melted butter. Cook each gözleme for 3-4 minutes per side until golden brown spots appear and the dough sounds hollow when tapped. Brush with more butter as needed. Do not use high heat or the outside will burn before the inside heats through.

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