Behold, the gözleme. An Eastern European cousin of the Mexican quesadilla, we have the folks in Turkey to thank for this lovely, versatile dish -- get creative with the veggie fillings and you can have it every day of the week!
You will need
- 2 cups plain or spelt flour, plus for more rolling
- 1/2 cup natural plant-based yoghurt, such as coconut
- 1/3 cup water
- 1 teaspoon salt
- 1/4 cup olive oil (or omit)
- 2 tablespoons oil (or sub water)
- 3 cloves garlic, crushed
- 2 cups mushrooms, sliced
- 2 cups baby spinach
- Salt and pepper to taste
- 1 cup vegan cheese, crumbled (optional)
- Lemon wedges
20 mins to prep
20 mins to cook
To make the dough, add the flour, yoghurt, water and salt to a large bowl or stand mixer. Mix and knead for 5 minutes or until it forms a soft and stretchy dough. If it’s not stretchy, knead for a little longer. Add more flour and knead again if the dough is sticking to the side of the bowl or surface. Cover and set aside to rest.
To make the filling, add the oil and garlic to a large fry pan over high heat. Sauté the garlic for 2 minutes or until fragrant. Turn down the heat to medium. Add the mushrooms and sauté for 5 minutes or until they are slightly golden brown. Add the baby spinach and sauté for 1 minute or until the leaves are wilted. Season with salt and pepper to taste. Set aside.
Dust a clean surface with flour. Divide the dough into 4 pieces. Roll out one piece of dough into a large rectangle as thin as possible. Scatter a quarter of the filling on half the dough’s surface. Scatter some cheese on the filling if desired. Fold the dough over and crimp the edges to form a ‘pocket.’ Repeat for the remaining dough and filling.
Drizzle half a tablespoon of olive oil on a large fry pan over medium heat. If you’re avoiding oil, make sure you use a non-stick fry pan. Add the gozleme pocket and allow it to cook for 2 minutes or until golden brown. Carefully flip and fry it on the other side for 2 minutes until golden brown. Repeat and cook the remaining gozleme.
Slice the hot gozleme and serve it with lemon wedges