Gozleme Pancakes with Minted Yogurt
A delightful Turkish-inspired breakfast fusion, these thin, savory pancakes are filled with a spiced feta and herb mixture, then pan-fried until golden and slightly crisp. Served with a refreshing mint and garlic yogurt sauce, it's a perfect start to the day.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
In a bowl, whisk together flour and salt. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth. Cover and let rest for 15 minutes.
~25 min - 2
While the dough rests, prepare the filling: in a separate bowl, combine crumbled feta cheese, chopped parsley, 2 tablespoons of chopped mint, and black pepper. Mix well.
~5 min - 3
Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a very thin circle, about 8-10 inches in diameter.
~5 min - 4
Spoon about 1/4 of the feta mixture onto one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Pinch the edges to seal.
~5 min - 5
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Carefully place one filled pancake into the hot pan. Cook for 3-4 minutes per side, or until golden brown and slightly puffed.
~8 min - 6
Repeat with the remaining pancakes, adding more oil as needed. While the last pancake cooks, whisk together plain yogurt, minced garlic, and 1 tablespoon of finely chopped mint in a small bowl. Season with a pinch of salt if desired.
~2 min - 7
Serve the gozleme pancakes warm, cut in half, with the minted yogurt sauce on the side for dipping.
Tips
- For crispier gozleme, use slightly less filling and ensure your pan is well-heated before cooking.
- Leftover gozleme can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a dry pan or oven.
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