I just had to upload a recipe for my traditional Turkish mince meat filled flat bread! You can use either chicken or lamb mince both are equally delicious. The main aim of this bread is to roll the dough thin enough to be a flat bread but substantially enough for it to hold the filling. It also must have the characteristic brown spots once cooked which I like to think of as the ‘gözler’ aka eyes on the bread. Some people associate the name of the dish with the fact that it appears to have eyes on the outside. From some research I have found out that apparently the dish alledgedy got its name from the ottoman word for cooking on embers – kozleme, and apparently has been changed to G somehwere along the way as the Ottoman vocabulary has no distinction between G & K sounds (a bit like Iraqi arabic haha iykyk). It was certainly a staple in most Osmanlī (Ottoman) kitchens. Bit of history for you there if you’ve taken the time to read this! Anyway its utterly delicious so go and make it – you know you want to!

(Vegetarian/vegan friends! You can make it with all kinds of fillings asides from mince meat such as; vegetables; spinach, zucchini, eggplant, leek, peppers, onion, mushrooms ,potatoes, sweet potato, white & cheddar cheeses & eggs. Comibine & fry as you wish and just adjust the recipe accordingly).

TIP: If you can it is best to transfer the uncooked gözleme via a board to the cooking pan so it doesn’t tear.

Recipe link below.

Enjoy!