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Chicken And Mushroom Gozleme

Chicken And Mushroom Gozleme

Eleanor Craig
An inspired blend of Turkish flavors, this Chicken and Mushroom Gozleme offers a delightful twist on a classic street food. With its crispy, golden pastry encasing a savory filling, it brings warmth and authenticity with every bite. Perfect for a casual dinner or a unique lunch option, this dish is sure to captivate both the palate and imagination.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 gozlemes
Calories 640 kcal

Ingredients
 
 

Dough

  • Pile of flour isolated on white background3 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
  • wooden bowl of salt1 teaspoon salt
  • Store of fresh water1 cup water - warm
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil

Filling

  • Raw chicken breast on white plate300 grams chicken breast - diced
  • Champignon mushroom200 grams mushrooms - sliced
  • Ripe yellow onion on a white background1 small onion - finely chopped
  • garlic2 cloves garlic - minced
  • ground cumin1 teaspoon cumin - ground
  • Pile of red paprika powder1 teaspoon paprika
  • Feta cheese cubes on white100 grams feta cheese - crumbled
  • parsley on white background2 tablespoons parsley - fresh, chopped
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - for cooking

Instructions
 

Dough Preparation:

  • In a large bowl, combine the flour and salt. Make a well in the center and pour in the warm water and olive oil. Mix until a dough begins to form, then knead for about 10 minutes until smooth and elastic. Cover and let it rest for about 30 minutes.

Filling Preparation:

  • Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the garlic, cumin, and paprika, stirring for an additional minute until fragrant.
  • Add the diced chicken to the pan, cooking until it is white and fully cooked, about 8-10 minutes. Then incorporate the sliced mushrooms, cooking until they are soft, approximately 5 more minutes. Season with salt and pepper to taste.
  • Remove the pan from heat and stir in the crumbled feta cheese and parsley. Set the filling aside to cool slightly.

Assembling Gozleme:

  • Divide the dough into four equal portions. Roll each portion out on a floured surface until thin, about 10 inches in diameter.
  • Spoon the chicken and mushroom filling onto half of each rolled dough, leaving a border around the edge. Fold the dough over to encase the filling, sealing the edges firmly.

Cooking Gozleme:

  • Heat a non-stick skillet over medium heat and lightly grease with olive oil. Cook each gozleme for about 3-4 minutes on each side, or until the dough is golden brown and crispy.

Notes

For a vegetarian version, replace chicken with spinach and increase feta. To caramelize onions faster, add a pinch of sugar halfway through cooking.

Nutrition

Calories: 640kcalCarbohydrates: 77gProtein: 31gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 70mgSodium: 964mgPotassium: 607mgFiber: 4gSugar: 2gVitamin A: 342IUVitamin C: 8mgCalcium: 159mgIron: 6mg
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