Recipes & Health Articles Recipes

Lamb, haloumi & spinach gozleme

Wednesday, 15 November 2023 / Topics:

Ingredients: (Serves 4)

1 tablespoon olive oil, plus 1 tablespoon extra

400g lamb mince

4 garlic cloves, finely chopped

1 tablespoon ground cumin

1 teaspoon ground cinnamon

pinch of salt

2 cups baby spinach

100g haloumi, grated

½ bunch of parsley, leaves picked

½ bunch of mint, leaves picked

1 lemon, zested then cut into wedges

¼ cup chilli sauce, to serve

For the gozleme dough:

250g reduced-fat Greek yoghurt

pinch of salt

2 cups self-raising flour


  • For the gozleme dough, combine yoghurt and salt in a large bowl. Gradually add flour a few tablespoons at a time and mix until a rough dough forms. Turn dough out onto a lightly floured surface and knead for 2-3 minutes or until soft and slightly tacky. Place the dough in a lightly floured bowl, cover with a clean tea towel and set aside for 30 minutes.
  • Meanwhile, make the gozleme filling. Heat one tablespoon oil in a large frying pan over medium-high heat. Cook lamb, breaking up lumps with a wooden spoon, for 4-5 minutes or until browned and cooked through. Add garlic, cumin, cinnamon and salt and cook for a further minute or until fragrant. Stir through spinach until wilted, then transfer mixture to a large bowl. Add haloumi, parsley, mint and lemon zest.
  • Divide dough into four even balls. Dust extra flour on bench and roll each ball into a 20cm circle using a rolling pin. Place a quarter of the filling on one side of the circle and fold over dough. Seal the edges with a fork. Repeat with remaining dough and filling. Heat one tablespoon oil in a large frying pan over medium heat. Cook gozleme for 3-4 minutes each side or until golden and warmed through.
  • To serve, cut gozleme into halves and serve chilli sauce and lemon wedges.


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