Duck and mushroom gözleme

Everywhere I went, Turkey was full of surprises and I had no doubt I’d find a few more Fethiya. Sure the place was heaving with English tourists, but I also found heaps of game, wild mushrooms and other fresh produce. It reminded me a lot more of Europe than Anatolia. These savoury stuffed flatbreads have become a staple at Aussie festivals and markets, but the one made for me was a cut above the rest.

• makes

  4

• prep

  40 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

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

Filling

• 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

Instructions

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.

Note

• When cooking with dried mushrooms, take care to remove them from the soaking water without taking any of the gritty sediment from the bottom of the bowl.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.