Iron Chef Shellie

Moroccan Lamb Gozleme

A very satisfying meal with all things you need; leafy greens, protein and two kinds of cheese!


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Moroccan Lamb Gozleme
February 25, 2013

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Moroccan Lamb Gozleme

I don’t believe I had sampled gozleme before until Thursday of last week. Since then, I’ve had one nearly every day; and I’ve even banh-mi-dised it. I don’t wanna get too cocky, but Banh-mi-dising could be a new food movement!

I had my friend Katie over for dinner, and since we both have a subscription to the Donna Hay magazine, we both wanted to try making this recipe so we teamed up. I made the mince mixture a couple of days before, and wilted the silver beet. Donna Hay says to use 800 grams of silver beet, but that’s waaaaay too much, and if you have a pan that can fit all 800 grams at once, you must work in a catering kitchen.

I was on dough duty, and I had Katie filling them up. Whilst she was scared of over filling them but did an awesome job. After a few minutes in the frying pan we sat down to gozleme heaven! I don’t know why I hadn’t had a gozleme before, they are just everything you need in one parcel; veggies, meat, cheese and carbs. I really liked it with a squeeze of lemon and yoghurt over the top.

With another batch of dough and leftover over banh mi ingredients from the pizza competition, I did something every Turkish person would probably kill me for…. I put banh mi ingredients in a gozleme parcel…. and it was the bomb dot com. SO GOOD!

So whether you have traditional, or banh-mi-dised, I’m sure you’ll love them as much as I do!

Moroccan Lamb Gozleme

Print Recipe
Servings 4


  • 2 tablespoons olive oil, plus extra, for brushing
  • 400g silver beet, stalks removed & leaves roughly chopped
  • sea salt & cracked black pepper
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g lamb mince
  • 1 tablespoon harissa paste
  • ½ cup flat-leaf parsley leaves, roughly chopped
  • 2 teaspoons sumac
  • 200g feta, crumbled
  • 1 cup shredded Havarti (or mozzarella)
  • ½ cup thick greek-style yoghurt, to serve
  • lemon wedges, to serve
  • sumac, to serve


  • 1 teaspoon dry yeast
  • ½ teaspoon caster sugar
  • ¾ cup lukewarm water
  • 1 ½ cups plain flour
  • 1 teaspoon sea salt flakes


  • Heat 1 tablespoon oil in a large, non-stick frying pan over high heat. Add the silver beet, salt and pepper and cook, stirring frequently, for 3-4 minutes or until just wilted. Drain well on absorbent paper and set aside. Wipe the frying pan clean and heat 1 tablespoon oil over high heat. add the onion and garlic and cook, stirring frequently, for 2-3 minutes or until golden. Add the mince and harissa and cook, breaking up any lumps with a wooden spoon, for 8-10 minutes or until golden and cooked through. Remove from the heat and stir through the salt and pepper, parsley and sumac. Set aside to cool completely.
  • To make the dough, place the yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. Place the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and mix together with well-floured hands to form a dough. Turn out onto a lightly floured surface and knead for 3-4 minutes or until smooth and elastic. Place in a lightly greased, large bowl under a clean, damp cloth and set aside in a warm place for 15-20 minutes or until doubled in size.
  • Divide the dough into 4 pieces and roll out on a lightly floured surface to 25 x 35cm rectangles. Place the silver beet, mince mixture, feta and havarti (or mozzarella) cheese onto one side of the rectangles, leaving a 2cm border. Brush to remove any excess flour. Fold the dough over to enclose the filling and press the edges to seal.
  • Heat a large, non-stick frying pan over medium heat. Brush the gozleme with oil and cook, in batches, for 3-4 minutes each side or until golden and cooked through. Serve with yoghurt, lemon wedges and a sprinkle of sumac.


Recipe by Donna Hay

Post updated 2 July 2020.


15 comments on “Moroccan Lamb Gozleme
  1. Daisy@Nevertoosweet

    You’ve got me so interested in trying these Gozleme!!! I’ve never heard, seen or had them before! but i’m super lazy don’t want to make the dough hehe maybe one weekend…I’ll set time aside and make them! And I’m totally digging your Banh Mi dizing of everything! I’m just dessertising everything lol a sweet Gozleme would work too you know 😛

    February 26, 2013 at 7:53 am
    • Iron Chef Shellie

      it would totally work!

      February 28, 2013 at 10:51 am
  2. Ira

    Oh man…. banh-mi-dised is the new black! Now i’m hungry! Damn!
    Also- not sure if they are there this year but at last year’s Vic Night Markets there was a gozleme stand with all these old turkish women opening up the pastry on tablecloths and making the gozleme on site… very cool.

    February 26, 2013 at 9:49 am
  3. Helen (Grab Your Fork)

    I’m waiting for banh mi cereal next. lol!

    February 26, 2013 at 12:58 pm
    • Iron Chef Shellie

      bahahaha! I dunno how to make that one work just yet 😛

      February 28, 2013 at 10:51 am
  4. Nic@diningwithastud

    Gozleme is my go to festival food – absolutely love them!!!

    February 27, 2013 at 8:31 am
  5. GourmetGetaways

    Oh I love Gozleme and I would love to over fill one with these delicious flavours and then drown it in lemon juice. Yum!!

    This is going to be the perfect wet weekend food!
    I will have to check my iPad too… I am late to look at my online Donna Hay subscription… maybe I have to go back to the hard copy??

    February 27, 2013 at 10:36 am
  6. Ling

    Wait wait.. back it up. You haven’t had gozleme till recently! It’s amazeballs. 🙂
    Thanks for the receipe!

    There’s a great one at Preston market if you are ever out that way. AMAZING.

    February 27, 2013 at 1:39 pm
  7. CheezyK

    I’ve just had lunch and my mouth is still watering at those photos! I’m going to be getting some time back in my evenings soon and look forward to being able to try some more time consuming recipes like this.

    February 27, 2013 at 1:50 pm
  8. Ashley

    Looks so good! Want to eaaaaat. :L

    And yes, BANH MI ALL THE THINGS! Might have to visit Grosvenor Hotel to get your pizza on a gluten free base. 😀

    February 27, 2013 at 8:41 pm
  9. msihua

    I don’t think I’ve ever had a proper one either… looks a bit like naan.. mmm… I want some now!

    March 2, 2013 at 6:01 pm
  10. Sara @bellyrumbles

    LOL Banh-mi-dising! love it.

    March 3, 2013 at 5:26 pm
  11. April

    Thanks for posting the recipe. Will bookmark it to try. Did you use the TM to knead the dough or just use your hands?

    March 5, 2013 at 12:27 pm
  12. Agnes

    You need to banh mi EVERYTHING. This is just the beginning!

    March 6, 2013 at 8:36 pm
  13. Leah

    Yum to the power of YUM!

    March 22, 2013 at 2:28 pm

Moroccan Lamb Gozleme

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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