Homemade Turkish gözleme (vegan)

Ingredients

• 1 recipeAloo paratha dough
• 1 packsunflower mince
• 240 mlhot vegetable stock (for soaking)
• 2 tbspolive oil
• 2onions, finely chopped
• 3 clovesgarlic, chopped
• 1red pepper, chopped
• 2 tbsptomato purée
• 1 1/2 tspground cumin
• 1 1/2 tsppaprika
• 1/2 tspchilli (optional, to taste)
• 1/2 tsp each, or more to tastesalt and pepper
• 60 gspinach, roughly chopped
• 1/2 bunchfresh parsley, finely chopped
• 120 gvegan feta, homemade or shop-bought
• 1 handful (optional)vegan grated cheese

Instructions

1. 1

   Prepare the dough

   Make the dough according to the Aloo Paratha recipe. Wrap it in cling film, or return it to its bowl and cover with a damp cloth, then set aside until needed.

2. 2

   Soak the mince

   Put the sunflower mince in a bowl, pour over the vegetable stock and leave to soak for 5–10 minutes. Drain it well in a fine-mesh sieve and squeeze out excess liquid. Skip this step if using tofu or a ready-made vegan mince alternative.

3. 3

   Cook the filling

   Heat the oil in a frying pan and fry the onion for about 3 minutes. Add the garlic and cook for another minute, then stir in the pepper, tomato purée, cumin, paprika, chilli, salt and pepper and fry briefly.

4. 4

   Finish the filling

   Stir in the prepared sunflower mince, parsley and chopped spinach. Cover the pan, take it off the heat and leave briefly for the flavours to mingle. Crumble in the vegan feta and mix it through. Taste and adjust the seasoning if needed.

5. 5

   Divide the dough

   Divide the dough into 4 equal pieces, or more if you want smaller gözleme, and shape them into balls.

6. 6

   Roll and fill

   Keep the remaining dough pieces covered so they do not dry out. On a lightly floured surface, roll one ball into a large, thin circle. Spread about one quarter of the filling over one half, leaving a border of about 1–1.5 cm, and add vegan grated cheese on top if you like.

7. 7

   Seal the flatbread

   Dampen the bare border with a little water, fold the other half of the dough over the filling and press the edges together firmly. Repeat with the remaining dough and filling.

8. 8

   Pan-fry the gözleme

   Heat a little oil in a large frying pan over a medium heat. Cook one or two filled flatbreads until golden brown, pressing lightly around the edges with a spatula so they brown evenly. Turn them over and cook the other side until crisp.

9. 9

   Keep crisp and serve

   Transfer each gözleme to a wire rack while you cook the rest, so it stays crisp. Serve with vegan tzatziki, a herb dip, vegan aioli, guacamole or another dip.

What is gözleme?

Gözleme is a Turkish savoury flatbread folded around a filling and cooked on a hot surface. Its name is associated with the traditional griddle cooking that gives the bread its browned, lightly crisp exterior.

This version uses Aloo Paratha dough and a spiced plant-based filling. Sunflower mince, spinach and vegan feta bring savoury depth and contrasting textures to each folded parcel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 26g protein, 82g carbs, 29g fat.

The dough supplies much of the carbohydrate, while the oil and vegan feta contribute much of the fat. Sunflower mince, vegan feta and the dough provide protein, though the exact amounts depend on the products used. Serve a gözleme with salad or extra vegetables to round out the plate.

Building a savoury filling

Sunflower mince: soaking it in hot stock softens it before cooking. Drain and squeeze it well so excess liquid does not make the filling wet.

Aromatics and spices: frying onion first, then adding garlic, pepper, tomato purée and spices, builds flavour in stages. Stir briefly once the spices go in so they combine with the vegetables.

Greens and feta: spinach and parsley go in after the pan comes off the heat, while crumbled vegan feta is folded through last. Taste the mixture before filling the dough and adjust the seasoning if needed.

Keep the dough covered

The dough can dry out while you work, making it harder to fold and seal. Leave the unshaped portions covered with a damp cloth or wrap them until you are ready to roll each one.

Roll thin, fill lightly

Thin dough cooks through quickly and makes a crisp gözleme. Roll each ball into a large circle on a lightly floured surface, and spread the filling over only one half.

Leave the stated 1–1.5 cm border clear. A generous mound may seem tempting, but a thinner, even layer is easier to fold and seal securely.

Seal the edges

A little water on the edge helps the dough stick when folded. Press the whole seam firmly together so the filling stays inside as the flatbread cooks.

Cook until golden

Use medium heat so the outside has time to turn golden without rushing the cooking. Press gently around the edges with a spatula to help the flatbread brown evenly.

Turn it once the first side is browned, then cook until the other side is crisp too. Resting cooked gözleme on a wire rack helps prevent trapped steam from softening the base.

Serve with a dip

Serve the gözleme hot with vegan tzatziki, a herb dip, vegan aioli or guacamole, as suggested in the recipe. A fresh salad alongside makes a useful contrast to the crisp, savoury flatbread.

Recipe notes & tips

• Squeeze the soaked sunflower mince firmly after draining to avoid a watery filling.
• Keep the unrolled dough covered while you assemble each flatbread.
• Use a lightly floured surface so the dough rolls out without sticking.
• Leave a 1–1.5 cm border around the filling for sealing.
• Cook over medium heat and press the edges gently for even browning.
• Place cooked gözleme on a wire rack rather than stacking them while hot.

Variations

• Use tofu: skip the soaking step and prepare the tofu according to the recipe notes.
• Change the mince: use a ready-made vegan mince alternative and skip soaking if it does not need rehydrating.
• Add grated cheese: scatter vegan grated cheese over the filling before folding.
• Adjust the heat: leave out the chilli for a milder filling or add it to taste.
• Make smaller portions: divide the dough into more than four pieces before rolling.

Common mistakes to avoid

• Wet filling: drain and squeeze the soaked mince well before adding it to the pan.
• Dry dough: keep unused dough portions covered until you are ready to roll them.
• Overfilled dough: spread the filling in a thin layer and leave the stated border clear.
• Open seams: moisten the edge with water and press firmly all the way around.
• Uneven browning: cook over medium heat and press gently around the edges with a spatula.
• Soft bases: rest cooked gözleme on a wire rack instead of stacking them.

How to store

The filling can be prepared ahead, covered and kept in the fridge until needed; the recipe notes that its flavour develops further by the next day. Store cooked leftovers in a covered container in the fridge and reheat them in a frying pan until hot and crisp.

Frequently asked questions