Entree: Turkey – Eastern Anatolia – Gömbe (A regional stuffed savory flatbread made from thin dough filled with spiced meat and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 25 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) olive oil
- 1 cup (240 ml) warm water, plus more as needed
- 1 large egg (optional for brushing)
- 1 lb (454 g) ground lamb
- 1 large onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1/2 cup (15 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh mint, chopped
- 1 tsp (2 g) dried oregano
- 1 tsp (5 g) paprika
- 1/2 tsp (2 g) ground cumin
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 2 tbsp (30 ml) vegetable oil or butter for cooking filling
- 2 tbsp (30 ml) butter, melted, for brushing

Instructions

1. Make the dough: In a large bowl combine flour and 1 tsp salt. Add olive oil and warm water gradually, mixing until a soft, elastic dough forms. Knead 6–8 minutes until smooth. Cover and rest 30 minutes.
2. Prepare the filling: Heat 2 tbsp oil or butter in a skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add garlic and cook 1 minute.
3. Add lamb and seasonings: Increase heat to medium-high, add ground lamb and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Stir in parsley, mint, oregano, paprika, cumin, black pepper, and 1 tsp salt. Adjust seasoning and remove from heat to cool slightly.
4. Divide and roll dough: Divide rested dough into 6 equal portions. On a lightly floured surface roll each portion into a thin circle about 8–9 inches (20–23 cm) in diameter.
5. Assemble gömbe: Spoon about 1/6 of the filling into the center of each dough circle, spreading slightly but leaving a margin. Fold edges toward center to form a rough round parcel, or fold into a half-moon and seal edges; flatten gently to 1/2-inch (1.3 cm) thickness.
6. Cook: Preheat oven to 400°F (200°C). Place assembled gömbe on a parchment-lined baking sheet. Brush tops with melted butter or beaten egg for color. Bake 18–25 minutes until golden brown and crisp. Alternatively, cook in a hot dry skillet 4–5 minutes per side until browned and cooked through.
7. Rest and serve: Let rest 5 minutes, then cut into wedges and serve warm with yogurt or a simple salad.