Bread stuffed with lamb

Bread stuffed with lamb

Kıymalı gözleme

Turkish Fire
Alicia Taylor


Quantity Ingredient
2 tablespoons olive oil
2 brown onions, diced
200g minced lamb
2 teaspoons sea salt
2 tablespoons pul biber, (see note)
30g finely chopped flat-leaf parsley
1 batch Turkish pizzas, dough only
50g butter, melted
lemon wedges, to serve (optional)


  1. Heat the olive oil in a frying pan over a medium heat, then fry the onion until soft, about 5–6 minutes. Add the lamb and cook with the salt, pul biber, parsley and a good sprinkling of freshly ground black pepper for a few minutes, until the lamb is just cooked and has changed colour, breaking up any large lumps.
  2. Divide the dough into 16 pieces. On a floured surface, flatten each ball with a rolling pin until it is only about 2 mm thick.
  3. Spread about 2 tablespoons of the lamb mixture over one half of each portion of dough, leaving a 2 cm border around the edge. Fold the other half over, into a half-moon. Press the edges together.
  4. Heat a large non-stick frying pan over a medium heat. Brush the top of each gözleme with melted butter. Working in batches, fry the gözleme, buttered side first, for 4–5 minutes on each side, until golden brown. Brush with more melted butter as you are cooking them.
  5. Serve immediately, with lemon wedges for squeezing over if desired.


  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
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