This is a fantastic weekend breakfast to enjoy with friends and family.
The traditional Turkish Gozleme we’ve all devoured at markets and festivals makes the perfect vessel for these delicious breakfast flavours – fresh free range eggs, cheese and sujuk – a full flavoured sausage spiced with cumin, sumac and a hint of chilli. Other fillings you can experiment with are spiced minced beef or lamb, wilted silverbeet, roasted pumpkin, spiced mashed potato, eggplant and pretty much any mix of soft and hard cheeses.
A BBQ hot plate is the best way to cook these, but you can just as easily use a large non stick fry pan. The dough is very simple – just flour, water and a little love is needed to create the perfect dough. Make sure to prepare the dough the day before to allow it to rest and improve elasticity.
- 2 cups plain flour
- 2 cups wholemeal flour
- 1 tsp salt
- 2 cups water, luke warm
- extra flour for kneading
- ½ cup extra light olive oil
- 4 free range eggs, lightly beaten
- ½ cup sheeps milk feta
- ½ cup ricotta
- 1 cup grated mozzarella
- 48 very thin slices Sujuk
- lemon wedges to serve
extra light olive oil, for frying
- Place flours and salt in the bowl of an electric mixer with a dough hook attached. Mix the flour until combined, then add water and mix until a ball of dough forms (you may need to scrape down the sides). Knead the dough for 10 minutes until smooth and elastic, then wrap tightly in cling film and refrigerate overnight.
- Divide the dough into 6 portions. On a floured surface, roll out a portion of dough as thinly as possible into a rectangular shape. Brush a teaspoon of oil onto half, then fold over once. Dust with more flour and roll out into a rectangle shape and repeat process with oil and fold. Repeat a total of 4 times, with all 6 portions of dough. You will end up with 6 square shaped pieces of pastry.
- Finally, roll each piece of pastry into large thin squares. Ensuring you leave ½ inch gap around the edge, place filling on half the pastry. Start with 8 slices of sujuk, then a mix of crumbled cheeses, then some egg (about 40ml). Fold over the pastry and press down lightly on the edges to seal.
- Preheat a bbq flat plate to medium and brush with oil. Gently lay the filled pastry on the bbq and cook for a few minutes. Once the underneath starts to brown slightly, flip. Continue to cook, flipping every so often for about 10 minutes or until cooked through. You may need to add a touch more oil during cooking.
- Serve fresh and hot with lemon wedges