Turkish Mushroom Gozleme with Herbs and Cheese
Mantarlı Gözleme
This savory Turkish flatbread features earthy sautéed mushrooms and fresh herbs wrapped in thin, tender dough that crisps beautifully when cooked on a griddle. The golden, flaky exterior gives way to a warm, aromatic filling that's both comforting and satisfying. It's the perfect dish when you want something hearty yet lighter than a traditional börek.
Recipe Details
Nutrition per Serving
Ingredients
Instructions
-
Make the dough
Mix flour and salt in a large bowl, then gradually add warm water and olive oil. Knead on a floured surface over medium pressure for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel soft but not sticky. Cover with damp cloth and rest for 30 minutes. Do not skip the resting time or the dough will be difficult to roll.
-
Prepare mushroom filling
Slice mushrooms into thin 3mm pieces and finely dice the onion. Heat 1 tbsp olive oil in a large pan over medium-high heat for 1 minute. Add onions and cook for 4-5 minutes until softened and translucent. Add mushrooms and cook for 8-10 minutes until they release their liquid and become golden brown. Do not overcrowd the pan or mushrooms will steam instead of browning.
-
Finish the filling
Finely chop dill and parsley, then crumble feta cheese into small pieces. Remove mushroom mixture from heat and let cool for 5 minutes. Stir in herbs, crumbled feta, and black pepper until well combined. The filling should be moist but not watery. Do not add herbs while the mixture is hot or they will wilt and lose their fresh flavor.
-
Roll the dough
Divide rested dough into 4 equal pieces. On a well-floured surface, roll each piece into a thin circle about 2mm thick and 25cm in diameter. Roll from center outward, rotating frequently. The dough should be translucent but not torn. Do not use too much flour or the dough will become tough.
-
Fill and fold
Spread one quarter of the mushroom filling over half of each dough circle, leaving a 1cm border. Fold the empty half over the filling and press edges firmly to seal completely. Use a fork to crimp the edges for extra security. The gözleme should be well-sealed with no filling visible. Do not overfill or the filling will leak during cooking.
-
Cook the gözleme
Heat a large non-stick pan or griddle over medium heat for 2 minutes. Brush with a little butter and cook each gözleme for 3-4 minutes on each side until golden brown and crispy. The surface should have brown spots and sound hollow when tapped. Brush with more butter between batches. Do not use high heat or the outside will burn before the inside is heated through.
Tips
Cooking Tips
Roll the dough as thin as possible without tearing - you should almost be able to see through it. This creates the characteristic flaky texture that makes gözleme special.
Alternatives
Replace button mushrooms with wild mushrooms like shiitake or oyster mushrooms for a more complex, earthy flavor. You can also substitute the feta with ricotta cheese for a milder taste.
Serving & Storage
Serve immediately while hot and crispy, cut into wedges with Turkish tea or ayran. Store leftover gözleme wrapped in foil in the refrigerator for up to 2 days and reheat in a dry pan over low heat.
Leave a Comment