🫓 Gözleme with minced meat

Name: Gözleme with minced meat
Total time: 60 min
Yield: 4
Cuisine: Turkey · Anatolia
Ingredients: 400 g plain flour; about 220 ml warm water, 1 tsp salt; 300 g minced beef; 1 onion, finely chopped; 1 tsp chili flakes, 1 tsp cumin, black pepper; 1 tbsp oil

Origin: Turkey · Anatolia

470kcal

per serving · 200 g

235kcal

per 100 g

20 gProtein10 g / 100 g

22 gFat11 g / 100 g

48 gCarbs24 g / 100 g

Kıymalı gözleme is a Turkish flatbread of thin, hand-rolled dough folded around a filling of minced beef cooked with onion and spices, then cooked on a large dome-shaped griddle called a sac. The dough becomes flaky and blistered while the filling stays juicy and savoury. It is cut into pieces and served hot, often with ayran or tea.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef

Contains glutenno wheat, barley or rye in a typical recipe

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

flatbreadground beefonionspices

Recipe

4 servings60 min

Ingredients

400 g plain flour
about 220 ml warm water, 1 tsp salt
300 g minced beef
1 onion, finely chopped
1 tsp chili flakes, 1 tsp cumin, black pepper
1 tbsp oil

Method

Mix the flour, salt and water into a soft dough, knead for 5 minutes and rest for 30 minutes.
Cook the onion and beef in a pan until browned, season with the spices and cool.
Divide the dough into 4 and roll each piece very thin.
Spread a quarter of the filling over half of each sheet and fold to close.
Cook on a hot griddle or large pan, brushing lightly with oil, for 3–4 minutes per side until spotted and crisp.
Cut into pieces and serve hot.

How to make it lighter

Brush the griddle lightly instead of pouring oil — 1 tbsp oil ≈ 120 kcal.
Use lean beef and add extra onion or peppers to the filling.
Serve with a large tomato and cucumber salad.

History

Gözleme is a traditional village bread of rural Anatolia, still often made by women rolling dough with a long thin rolling pin. The name comes from the Turkish göz, 'eye', usually linked to the browned spots on the cooked bread. Today it is sold at markets, roadside stops and cafés across Turkey.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Gözleme with minced meat and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →