- Serves: 4
- Preparation: 40 minutes
- Cooks In: 20 minutes
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Ingredients
Method
For the mushrooms, heat oil and butter in a large non-stick frying pan over medium-high heat. Add flat mushrooms and paprika and season with salt and pepper. Cook, stirring occasionally, for about 8–10 minutes, or until tender and slightly caramelised. Transfer to a bowl, stir in chives and allow to cool.
To make dough, place flour in a large bowl and season with salt. Make a well in the centre. Add water and oil, then stir with a butter knife until dough starts to come together. Turn out onto a lightly floured bench. Gently knead into a smooth ball.
Divide dough into four equal portions and roll each into a ball. Place on a tray and loosely cover with a clean tea towel. Stand for 15 minutes.
Add silverbeet, haloumi and mozzarella to the mushrooms and toss to combine.
To assemble, roll out one portion of dough on a lightly floured bench into a 15cm x 30cm rectangle. Place on a sheet of baking paper. Arrange 4–5 slices of mushroom and 6 sage leaves over top of dough and lightly press into dough. Drizzle with extra oil, then cover with another sheet of baking paper and invert.
Remove top sheet of baking paper and spoon one-quarter of the mushroom filling over half the dough, then season with salt and pepper. Fold over remaining dough to enclose, then pinch and press edges together to seal. Repeat to make a total of four gozleme.
Heat same clean frying pan over medium-high heat. Add gozleme in two batches. Cook for about 5 minutes on each side, or until golden brown. Remove.
Cut into pieces and serve with lemon wedges.
TIPS:
- If preferred, replace dough with tortillas or Lebanese bread wraps.
- Silverbeet can be replaced with baby spinach leaves or shredded English spinach.
- If you like a spicy kick, add ½ teaspoon dried chilli flakes to mushroom mixture.
Ingredients
Directions
For the mushrooms, heat oil and butter in a large non-stick frying pan over medium-high heat. Add flat mushrooms and paprika and season with salt and pepper. Cook, stirring occasionally, for about 8–10 minutes, or until tender and slightly caramelised. Transfer to a bowl, stir in chives and allow to cool.
To make dough, place flour in a large bowl and season with salt. Make a well in the centre. Add water and oil, then stir with a butter knife until dough starts to come together. Turn out onto a lightly floured bench. Gently knead into a smooth ball.
Divide dough into four equal portions and roll each into a ball. Place on a tray and loosely cover with a clean tea towel. Stand for 15 minutes.
Add silverbeet, haloumi and mozzarella to the mushrooms and toss to combine.
To assemble, roll out one portion of dough on a lightly floured bench into a 15cm x 30cm rectangle. Place on a sheet of baking paper. Arrange 4–5 slices of mushroom and 6 sage leaves over top of dough and lightly press into dough. Drizzle with extra oil, then cover with another sheet of baking paper and invert.
Remove top sheet of baking paper and spoon one-quarter of the mushroom filling over half the dough, then season with salt and pepper. Fold over remaining dough to enclose, then pinch and press edges together to seal. Repeat to make a total of four gozleme.
Heat same clean frying pan over medium-high heat. Add gozleme in two batches. Cook for about 5 minutes on each side, or until golden brown. Remove.
Cut into pieces and serve with lemon wedges.
