Sourdough Gozleme Recipe
This easy sourdough gozleme recipe is a perfect way to make a quick meal with your sourdough starter!
This month’s Sourdough Surprises challenge was perfect. While I have never heard of a gozleme (a traditional Turkish pastry filled with various ingredients and cooked on a griddle) before, its now one of my favorite things. Its fast to throw it together, you can use whatever ingredients you have on hand, and its really delicious.
I made mine for lunch one day, with a random collection of ingredients from my fridge – onions, mushrooms, a mix of dark leafy greens, some sweet italian sausage, a little fresh thyme, and lots of mozzarella and provolone, and a side of marinara to dip in. Ok, so maybe my gozlemes were more Italian than Turkish, but its what I had on hand. And Ladybug and I loved them!
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Sourdough Gozleme
Ingredients
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- 1 cup 100% hydration active Sourdough Starter
- ½ cup milk
- ¼ cup plain greek yogurt
- 1 tsp baking powder
- 2 cups flour
- pinch salt
- 1 TBSP butter for melting
- Plus ingredients for filling which can be whatever you want + a lot of cheese
Instructions
- In a large bowl, combine the starter, milk and yogurt until combined.
- Whisk in the flour, baking powder and salt.
- Turn out onto a floured surface and knead a few times until smooth.
- Cover with a cloth and allow to rest while you prepare the filling of your choice.
- Divide the dough into 4-6 equally sized balls (4 for bigger servings or 6 for smaller).
- Working with one ball at a time, use your fingers to press the dough out until you get a decent sized circle - you don't want the dough to be too thin or it will tear, and you don't want it to be too thick or it won't cook all the way. Repeat with remaining dough.
- Divide the filling between each round, only placing it on one half of each circle.
- Fold the empty half of the dough circle over the filling to make a half moon shape.
- Press and seal the edges together.
- On a hot skillet, melt a bit of butter and place one gozleme at a time.
- Allow to cook for 2-3 minutes on each side (adding a new pat of butter when you flip), or until golden brown on both sides.
- Slice and Enjoy!
They look delicious with all that cheese in them!
Your filling sounds delicious!
I like how every gozleme is so different from the others, creativity at its best. Like the mix you used for the filling.
Oh, yum. I love the filling you chose. And your dough sounds super interesting – I will have to try that recipe!!
Hi Jenni,
wow I love the look of your gozleme…and that filling!
Awesome work 😉
Have a nice week
Lou
Temptation is what qualifies your Gozleme, Jenni, my mouth is watering! thanks for your kind comment, it is my plesure to be a part of this group! I'm only beginning and it is already so much fun! Looking forward to the next challenge!
Your gozleme looks so pretty! And yummy, of course 🙂
do you use fed or unfed sourdough starter? can I just pull it out of my fridge, or do I need to feed it for a few days and leave it out on the counter to use….
Can these be baked?
You bet! You could bake these similarly to a calzone. It will probably take about 15 minutes, but watch them! Brush the tops with an egg wash before you put them in the oven so you get a nice pretty crust You will want them to be nice and golden on top.
Had this for lunch, filled with cheese, onion, spinach, and chives. My Dad and sister loved it! Thank you for sharing!
Need clarification as you mentioned baking powder in the ingredients, but baking soda in the instructions. Went with baking powder and it turned out ok. Used variations of mushrooms with onions and garlic, spinach, roasted peppers, mozzarella and feta. And yes, the gozleme is best stuffed with a generous portion of cheese(s)
Could you be a little more specific about the thickness you’re looking for when you flatten the dough rounds? Any reason not to use a rolling pin instead of fingers?
So delicious! I added smoked paprika, oregano, fresh ground black pepper and adobo seasoning to the dough. I used a vegan yogurt rather than regular and approximated the quantities for the dough ingredients until I got what I felt was the right consistency because I was only making two servings and I generally prefer to eyeball measure.
For the filling I sautéed red and yellow onion with savoy cabbage, aubergine (all chopped into thin strips), garlic, sprouted green lentils and black beans in olive oil, just seasoned with salt and pepper. I served with an avocado basil mayo—just vegan mayo with smashed avocado, finely chopped basil, fresh lemon juice and s&p. No need for cheese in this recipe! The evoo sautéed onion and cabbage give a buttery feel to it. I cooked the gozlemes in olive oil.
Thanks, will definitely be making something similar again 🙂
Thanks for the recipe. I love turnovers and “hand pies” and these are so easy! I made these last night. On my stove I think cooking spray would work better than butter, and I likely need to put less filling in so the things would lay flatter and the dough would cook fully – but they are yummy and I’ll try them again. I filled mine with some ground beef browned with garlic, galangal and ginger, some broccoli florets (cut up smaller) and the insides of a couple of leftover baked potatoes. I stirred the rest of the greek yogurt into the filling. I just put some shredded cheddar jack on top before I closed them up.
Your version is definitely not traditional Turkish, but the stands I’ve been to have their list of ingredients and you can usually pick and choose between what you want. If you ever get a chance to visit Turkey, you should search for someone making this. I’ve only seen it cooked outdoors on what had to be the largest skillet I’ve ever seen. The dough is similar to the size you would get if you made your arms in a circle. The dough is nearly paper thin and the filling is just barely sprinkled on while flat, it cooks and everything gets folded several times until you end up with a square. My favorite is seasoned ground beef and shredded potato. Thanks for sharing such a fun take on this!