Grilled vegetable Turkish gozleme recipe

Here’s how to create this delicious Turkish gozleme recipe with Mediterranean-style vegetables on the barbecue. It’s a perfect mid-week dinner that will have everyone going back for seconds. 

Grilled vegetable Turkish gozleme recipe

Prep 50 mins

Cook 20 mins 

Makes 8

Ingredients

• 200g firm mozzarella cheese, grated
• Cracked black pepper, to taste
• Fresh mint leaves, lemon wedges, natural yoghurt and a side salad, to serve 

Dough

• 450g plain flour, plus extra for dusting  
• 250ml lukewarm water
• 1 tbsp olive oil, plus extra for grilling
• 1 tsp salt flakes, plus extra, to taste

Spinach filling

• 200g zucchini, sliced 1cm thick
• 50g baby spinach leaves, roughly chopped
• 2 spring onions, chopped 
• Squeeze of lemon juice
• 1 tsp dried mint
• 100g halloumi cheese, grated

Mushroom filling

• 100g Swiss brown mushrooms, sliced 1cm thick
• 100g red capsicum, cut into strips
• 100g eggplant, sliced 1cm thick
• 1 tsp Aleppo pepper flakes, plus extra to serve
• 1 garlic clove, crushed
• 100g feta cheese, crumbled

Method

1. To make the dough, sift the flour into a large bowl or the bowl of a stand mixer fitted with a dough hook attachment. Add the water, oil and salt and knead for 5 minutes, until a smooth dough forms. The dough will be soft to touch. Cover and rest for 30 minutes.
2. Heat the barbecue to 200˚C. In a bowl, toss the zucchini for the spinach filling, plus the mushrooms, capsicum and eggplant for the mushroom filling, with a little oil and salt, then grill for 3-4 minutes each side, or until well charred.
3. For the spinach filling: roughly chop the grilled zucchini and add to a bowl with a little oil and the spinach, spring onions, lemon juice and mint. Allow to cool, then add the halloumi.
4. For the mushroom filling: roughly chop the grilled mushrooms, capsicum and eggplant and add to another bowl with a little oil and the Aleppo pepper and garlic. Allow to cool, then add the feta.
5. Divide the mozzarella between the 2 bowls and season with black pepper.
6. Divide the dough into 8 even portions and cover with a damp cloth. On a lightly floured surface, roll each portion into a 25cm circle. Spread with an even layer of your chosen filling, leaving a 5cm border, then fold in the edges to enclose. Gently roll to flatten. Brush with a little oil. Repeat with remaining dough and fillings.
7. Transfer the gozleme to the grill plate at 180˚C and cook for 2 minutes on each side, until golden and blistered all over. Slice into pieces, season with a pinch of sea salt and Aleppo pepper. Serve with fresh mint leaves, lemon wedges, natural yoghurt and a side salad. 

Cook’s note: Get creative and experiment with other fillings, such as lamb or beef mince cooked with capsicum, tomato, garlic and Aleppo pepper flakes, or cooked potato, crushed with garlic, toasted cumin seeds and dried mint.

Tip: Use the 50/50 cooking surface to create different heat zones – high heat on the grill side, gentler cooking on the flat plate.

Keep in mind…

• Follow manufacturer’s instructions for setting up and using your barbecue.
• Position your barbecue on a flat and clear, well-ventilated space outdoors and never leave a lit barbecue unattended.
• Before using a gas barbecue, check the gas hose – do not use if it is crushed, kinked or cracked – and also that your LPG cylinder is in date.  
• Check with your local fire service about using barbecues during restrictions such as fire bans. 
• Keep children and pets away from barbecues and gas cylinders and put matches and lighters out of children’s reach. 

Looking for more meat-free recipes?

Try this Mediterranean vegetables with garlic and hummus recipe.

Photo credit: Martina Gemmola.