Breakfast – Gozleme

From football stadiums to neighbourhood farmer’s markets to the Royal Easter Show, this is one of the best stall-food in this country and increasing in popularity as people discover how beautiful, fresh and tasty this Turkish street food is.

You can fill this with lamb and fetta, but I love it best with silverbeet and fetta, eaten piping hot with a large slurp of lemon juice over the top. You can make the bread dough in your breadmaker and you can also use a flat-iron sandwich press to make the sandwiches for a late morning brunch, but the best way by far is to cook them over a hot barbecue plate.



Makes 8  (for 4-6 people)


  • 1¼ cups (310ml) warm water
  • 7g sachet or 1 rounded tsp dried yeast
  • 1 tsp caster sugar
  • 3 cups plain flour
  • 2 tsp salt


  • 1 large bunch silverbeet, stalks and white veins removed and finely shredded
  • 200g fetta, crumbled
  • ¼ cup pine nuts
  • 1 long red chilli, deseeded, finely chopped
  • ¼ cup olive oil
  • 2 lemons, cut into wedges to serve


If you are using a breadmaker: Place water, then flour, sugar, yeast and salt in the pan of your breadmaker and set to ‘Dough’ setting. Continue program to the end, then turn out dough onto a floured bench top.

If you are making dough by hand: Place water in a jug and add yeast and sugar. Whisk until combined. Stand in a warm place for 10 minutes or until bubbly. Place flour and salt in a large bowl. Add yeast mixture to flour and, using your hands, mix to form a dough. Turn onto a floured surface. Knead for 5 minutes or until smooth and elastic.


Grease a baking tray or line a tray with baking paper. Divide dough into 8 portions and place onto prepared tray. Cover with a clean tea towel and stand in a warm place for 15 minutes or until doubled in size.

Preheat oven to 120˚C.

Combine silverbeet, fetta, pine nuts and chilli in a bowl. Roll each portion of dough into very thin 36cm x 24cm rectangle. Divide silverbeet mixture between rectangles, spreading over a long half of each. Fold dough to enclose filling, then fold the edges over to seal the filling, so you have a rectangle about 30cm by 10cm.

To Cook:

Pan-fry: Heat a large frying pan over medium heat or heat an electric frying pan to medium heat.

Brush a light coating of oil over one side of a gozleme. Add to pan, oil side down. Cook for 2 – 3 minutes or until golden. Brush top side with oil and turn. Cook for a further 2 minutes or until golden. Transfer to a baking tray and place in oven. Repeat with remaining gozleme.

Barbecue: Heat a flat barbecue plate over a medium heat and cook the gozleme as instructed for pan frying.

In a sandwich press: Heat a sandwich press and place a gozleme, oiled side down, on the hot plate. Immediately brush the other side with a little oil, then place hot plate over the top and cook both sides for 2 – 3 minutes until golden. Keep warm while you repeat with the remaining gozleme.

Sprinkle with salt and pepper 
and serve with lemon wedges.


$5.00 for 4 people

9 thoughts on “Breakfast – Gozleme”

  1. Hi Sandra, I made this for dinner tonight and it was DELICIOUS!!!!!! My 5 year old picked silverbeet and a lemon from the backyard, we made tzatziki to go with it, and we did add some minced lamb, spices and grated carrot, we loved the flavours and will definately be making them again (and again, and again!!!!! lol!) I thought we might try it with labneh instead of the feta too (to make it a real budget meal!!!) Thank you…….

    1. Finally made these last night and all I can say is YUM!!! They are soooooo nice! I even had the silverbeet in the garden. The kids really liked them too and my daughter has requested them for her birthday dinner next week. Thanks so much, you are providing about 5 out of my 7 meals for the week currently. It is brilliant!! :o)

  2. I buy these at the Fremantle markets………my favourite has a potato and spinach filling………..a squeeze of lemon over the top and its just lovely. I have been making them at home for a while now………simple but tasty.


  3. “If you are making dough by hand: Place water in a jug and add yeast and sugar. Whisk until combined. Stand in a warm place for 10 minutes or until bubbly. ”

    There’s no need to do this if you’re cheating and using active dry yeast (as used with breadmakers), making the whole affair even easier. I don’t bother making yeast up properly anymore when making pizza bases etc, though I prefer to hand-knead for better consistency and because (IMO) it ends up being less hassle.

  4. These are a real winner! Absolutely beautiful! I filled them with a cottage cheese-spinach layer and a cumin-spiced lamb and red onion layer and cooked in the sandwich press. Thank you! Bread was both crispy and chewy. Perfect.

  5. Sandra, we make these quite often and thoroughly enjoy them, however, the last few times we have made them, they are rather chewy! Now, I love them a bit chewy but not quite as much as they have been. Any idea why that might be? Also, we try to keep them warm in the oven so that we can eat them all at the same time. Is this possibly the reason and if so, how could I stop that happening? I put them in about 100 degrees on a tray, just while I make the remaining ones.

    Thanks in advance!

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