Easy Turkish Gözleme with Minced Beef and Yufka

Gözleme is one of those Turkish recipes that feels properly homemade, even when you take a little shortcut. This version is made with ready-made yufka, so there is no dough to knead, roll, or rest. It is warm, filling, and exactly the sort of thing I like making when I want something fresh from the pan without turning dinner into a long project.

The minced beef filling is mixed raw with onion, tomato, pepper, and parsley, then spread very thinly inside the yufka. As it cooks slowly in the pan, the beef releases its juices into the pastry and gives the gözleme a soft, savoury centre while the outside turns golden and crisp. It is simple, but it tastes like something much more special than the effort it takes.

Ingredients

• 3 ready-made yufka sheets

• 250 g minced beef

• 1 small onion, finely chopped

• 1 small tomato, finely diced

• 1 green pepper, optional, finely chopped

• A small handful of parsley, finely chopped

• Salt

• Black pepper

• Vegetable oil or butter, for cooking

Instructions

Prepare the filling

Place the minced beef in a bowl. Add the finely chopped onion, tomato, green pepper, and parsley. Season with salt and black pepper.

Add 1 to 2 tablespoons of water so the filling spreads more easily over the yufka, then mix everything well with your hand. The mixture should be soft and spreadable.

Prepare the yufka

Cut each yufka sheet into four equal pieces. Trim the pointed ends of the triangle pieces to create a roughly square shape. Do not throw away the small trimmed pieces, as you will use them underneath the filling for extra support.

Prepare the gözleme

Place a square piece of yufka on your work surface. First, place some of the trimmed yufka pieces in the centre. Spoon some of the minced beef filling on top and spread it into a very thin layer with a spoon or your hand.

It is very important that the filling is not too thick, otherwise the inside may take too long to cook and the yufka may tear.

Fold the edges towards the centre, like a parcel, to form a square or rectangular shape. Repeat with the remaining yufka and filling.

Cook

Heat a large non-stick pan over low to medium heat. Place the gözleme in the pan with the folded side facing down. As they cook, brush the tops lightly with a little oil.

When the bottom is golden, turn them over and brush the other side with oil as well. Cook until both sides are golden, crisp, and the minced beef filling is fully cooked through.

Remove from the heat and serve warm.

Tips

• Make sure the filling is not too watery, as this helps prevent the yufka from tearing.

• Cook the gozleme over low to medium heat so the minced beef has enough time to cook through properly.

• For a richer flavour, use butter while cooking.

Storage

• Gözleme is best served warm, straight from the pan, while the outside is still crisp. If you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 2 days.

• Reheat in a non-stick pan over low heat until warmed through. This helps bring back some of the crispness.