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Turkish Beef Sauté with Couscous

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A savory Turkish flatbread filled with spinach, feta, and melty cheese, then pan-cooked to a golden, crispy finish—ideal for a snack, lunch, or light dinner.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 3/4 cup lukewarm water (plus extra for brushing)
  • 2 tbsp plain yogurt (optional, for softer dough)
  • 2 tbsp olive oil (plus more for cooking)
  • 1 tsp salt
  • 3 cups fresh spinach, washed and chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella or kashkaval cheese
  • 1 clove garlic, minced (optional)
  • 2 tbsp chopped fresh parsley or dill (optional)
  • Black pepper to taste

Instructions

  1. In a mixing bowl, combine flour, salt, yogurt (if using), lukewarm water, and olive oil. Knead for 5–7 minutes until smooth. Cover and let rest for 20 minutes.
  2. Prepare the filling by mixing spinach, feta, mozzarella, garlic, parsley, and black pepper in a bowl.
  3. Divide the dough into 4–6 portions. Roll each into a thin circle about 8–10 inches in diameter.
  4. Spread the spinach-cheese filling over half of each dough circle, leaving a border. Fold over to form a semicircle and press the edges to seal.
  5. Heat a skillet or griddle over medium heat and brush lightly with olive oil. Cook each gozleme for 2–3 minutes per side until golden brown and the cheese melts. Brush with more olive oil between flips if desired.
  6. Slice into wedges and serve warm straight from the pan.

Notes

  • Thoroughly drain spinach to avoid soggy filling.
  • Customize with herbs like mint, dill, or chives.
  • Spice it up with chili flakes or chopped chilies.
  • Add cooked meats like lamb or chicken for a protein boost.
  • Store leftovers in the fridge up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: gozleme, Turkish flatbread, spinach and feta, cheesy snack, vegetarian Turkish recipe, pan-fried flatbread

Find it online: https://yumcove.com/turkish-beef-saute-with-couscous/