BreakfastSnacks & starters Turkish (Anatolian)
Mushroom gözleme
A thin Turkish stuffed flatbread made with a soft yoghurt dough, folded around fried mushrooms, melting kaşar (a mild Turkish cheese) and white cheese, and cooked on a griddle or in a frying pan.
- Prep
- 25 min
- Cook
- 30 min
- Rest
- 30 min
- Serves
- 4
- Difficulty
- Medium
Button mushroom
Gözleme is a thin Turkish flatbread folded around a filling and cooked on a hot griddle, and it's the dough that makes it. A little yoghurt and a good rest let you roll it paper-thin, and it cooks up soft and pliable with lightly crisp edges. This mantarlı gözleme is filled with mushrooms, stretchy kaşar and salty white cheese, perfect for breakfast or an afternoon snack.
If you don't have a sac (the traditional domed griddle), use your largest non-stick frying pan. The key is to get the pan properly hot, cook the gözleme without oil and brush on the butter afterwards.
Ingredients
Tick them off as you go.
For the dough
For the filling
For cooking
Method
Tap a step when it's done; in cook mode the next one is highlighted.
-
Mix the flour and salt in a large bowl and make a well in the centre. Add the yoghurt and lukewarm water little by little and knead for 8–10 minutes until you have a smooth, soft dough that no longer sticks to your hands.
~10 min -
Divide the dough into 4 equal balls. Cover with a damp cloth and leave to rest for 30 minutes; rested dough rolls out easily and won't shrink back.
~30 min -
While the dough rests, make the filling: heat the butter and oil in a frying pan and soften the onion over a medium heat for 4 minutes. Add the mushrooms, turn up the heat and cook for 7–8 minutes until all their liquid has evaporated. Season with salt, pepper and chilli flakes, then take off the heat and leave to cool. Once cool, mix in the kaşar, white cheese and parsley.
~12 min -
On a floured surface, roll each ball with a rolling pin into a thin round about 40 cm across, thin enough to see light through. Don't worry about small tears; they'll be hidden when you fold it.
~10 min -
Spread a quarter of the filling in a square in the centre of the round. Fold the four sides over the filling like an envelope and press the edges gently to seal.
~5 min -
Heat a griddle (sac) or a large non-stick frying pan over a medium heat; don't add any oil. Cook each gözleme for 3–4 minutes until the underside has brown spots, then flip and cook the other side for 3–4 minutes. Repeat with the rest.
~16 min -
As soon as each one comes out of the pan, brush both sides with melted butter. Cut into pieces and serve hot, ideally with a glass of ayran.
~2 min
Enjoy!
The mushroom in this recipe
Mushroom swaps
- Chestnut mushroom Agaricus bisporusThe brown form of the same species; it releases less water and makes a tastier filling.
Oyster mushroom Pleurotus ostreatusTear into strips by hand and shorten the frying time by 3 minutes.
Shiitake Lentinula edodesDiscard the tough stalks and slice the caps thinly for a richer, meatier filling.
Tips
- Cook the mushrooms until their liquid has completely gone, or the filling will make the dough soggy.
- Short on time? Use ready-made yufka (Turkish filo-style sheets) instead: fold one sheet in half per gözleme, add the filling and cook the same way.
- Only stir the cheese in once the mushrooms are completely cool, otherwise it melts too early and the filling spreads.
Storage
Best eaten straight from the pan. Once cool, leftovers keep in an airtight container in the fridge for 1 day; reheat for a few minutes on each side in a dry pan.
If you liked this
All recipes
Breakfast
Mushroom quiche
A French-style quiche with homemade buttery shortcrust, filled with chestnut mushrooms, leek, thyme and Gruyère in a soft, just-set custard.
1 hr 38 min
Chestnut mushroom
Breakfast
Mushroom börek
A Turkish tray börek made with ready-made yufka, a well-browned mushroom and parsley filling and a simple egg and milk sauce. Perfect for breakfast or with afternoon tea.
1 hr 40 min
Button mushroom
Meze & olive-oil dishes
Stuffed mushrooms with kaşar cheese
Big mushroom caps filled with their own stalks fried in garlic butter, topped with kaşar (a mild Turkish cow's-milk cheese) and baked until bubbling – a favourite hot meze.
35 min
Large button mushroom
Kitchen guides
Before you cook: clean, store, dry
How to clean mushroomsPractical ways to clean everything from button mushrooms to morels without waterlogging them or ruining their texture.
How to store mushroomsHow to keep fresh, cooked, frozen and dried mushrooms at their best — and how to tell when they’ve gone bad.
How to dry mushroomsA step-by-step guide to drying mushrooms at home in the oven, in a dehydrator or on a string — and how to store and rehydrate them.