I love Gozleme!
It reminds me of summer festivals, listening to good tunes and spending time with the people of love.
It doesn’t take too much work and you can change the filling every time, I don’t think I have ever made the same thing twice, until now…..
This pesto mushroom filling was sooo good and full of flavor, I will definitely be making this one again.
You can make the dough and filling ahead and then just stuff and cook just before serving.
You will need a blender with a dough attachment, or you can hand knead. You will also need a high speed blender or just a Nutribullet.
2.5 cups of flour
1 Tbl oil
1 cup water
1-2 cups of fresh spinach
3 cups mushrooms sliced
1/4 pine nuts
1 cup parsley – chopped
Juice of one lemon
1 Tbl oil
1 cups cashews
Tbl coriander seeds
Tbl Fennel seeds
Tbl sesame seeds
salt and pepper to taste
To make dough knead all ingredients in a food processor with a dough blade or knead together for 8 minutes. Roll into ball and refrigerate for 1 hr to overnight.
To make your filling blitz the parsley, oil, lemon juice and pine nuts. Stir through sliced mushrooms and refrigerate for until ready for use.
20 mins before you are about to eat, cut the dough into four pieces and roll one out at a time until the the dough is quite large and is about 3 – 5mm thick.
Fill half the round with the mushroom filling and top with a good bunch of spinach.
Fold over and press the edges to make a half moon enclosed pocket.
Continue this for as many as you will be serving during this meal. It will all keep over night so you can make a head or have two days in a row!
Heat about 1 Tbl oil in frying pan, once hot add the Gozleme to the pan and fry until golden brown, keep flipping until you are happy with the colour and you can see the bread it cooked.
Once plated, top with a sprinkle of dukkah, serve with a tomato chopped salad and a slice of lime.