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.
Skill level Mid
500 g (3 1/3 cups) plain flour
pinch of salt
pinch of caster sugar
splash of olive oil
325 ml water
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
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
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.
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.
• 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.