On a floured surface, roll each dough ball into a large circle, ensuring it’s large enough to fit your skillet when folded in half. Dust with flour as needed.
Fill the Gozleme:
Divide the spinach feta filling into 6 portions and place in the center of each rolled-out dough. Fold the top half down over the filling, then fold the bottom half up. Gently tuck the ends under to seal.
Cook the Gozleme:
Heat 2 tablespoons of olive oil in a large frying pan. Cook each gozleme for a few minutes on each side until golden brown. Repeat with the remaining gozleme, adding more oil as necessary.
Prepare the Meat Filling:
In a bowl, combine the ground meat, diced onion, warm water, cumin, salt, black pepper, paprika, and cayenne. Mix well. Spread the meat mixture over one half of each dough circle. Fold the empty side over the filling and seal the edges.
Serve:
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