Duck & Mushroom Gozleme


Gözleme dough
500 g (3 1/3 cups) plain flour
pinch of salt
pinch of caster sugar
splash of olive oil
325 ml water

Morel butter
100 g (1 cup) dried morels, soaked in warm water for 30 minutes, drained, excess water squeezed out
150 g unsalted butter, room temperature
pinch of salt
2 tbsp olive oil, plus extra, for cooking

40 g butter
1 large brown onion, finely chopped
100 g dried morels, soaked in warm water for 30 minutes, drained and coarsely chopped
1 bay leaf, torn
1 sprig of rosemary
3 leaves silverbeet, picked from stem, washed, finely chopped
3 leaves black cabbage, picked from stem, washed, finely chopped
1 tsp ground cumin
1 tbsp red pul biber (Aleppo pepper)
150 g Turkish feta, crumbled
250 g minced duck

Borrowed from Shane Delia @ SBS Food

Serves: 4
Preparation time: 1 hour


To make the gözleme dough, using a stand mixer fitted with a dough hook, combine the flour, salt, sugar, olive oil and water and mix on low speed for 7 minutes or until a smooth dough forms. Place in a clean bowl, cover and stand in a warm spot for 30 minutes to allow the dough to relax.

Meanwhile, to make the morel butter, combine all the ingredients in a food processor and blitz until smooth. Keep at room temperature until required.

To make the filling, melt the butter in a large frying pan over medium heat. Add the onion and cook for 6-8 minutes or until translucent. Add the morels, bay leaf and rosemary and cook for 5-6 minutes or until the morels begin to crispen. Remove from the heat, discard the bay leaf and rosemary sprig, then transfer to a large bowl and cool. Add the remaining ingredients and 1 tablespoon of the morel butter and combine well.

Divide the dough into 4 portions. Roll out each portion into a 15 cm round, then place one quarter of the cooled filling on one half of the rounds, leaving a 1 cm border. Brush the edges with water, then fold over and press the edges to seal.

Heat a barbecue flat-plate over medium-high heat. Add 2 tablespoons of the morel butter and a drizzle of oil to the hotplate and, when hot and bubbling, add the gözleme. Brush the top side with a little more morel butter, then cook for 2-3 minutes on each side or until golden and crisp. Serve immediately.

Contributor: Cam