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Vegetarian, Maghreb and Middle East

Potato and cheese gözleme

Potato and cheese gözleme are thin Turkish flatbreads stuffed with filling and cooked in a skillet. This recipe serves 4, takes about 1 hour, has a medium difficulty level, and costs €1.50 per serving. The key is rolling the dough very thin so the outside turns crispy around the soft, cheesy filling.

Turkish gözleme, thin flatbreads stuffed with mashed potato and cheese, pan fried and served with a salad.

Potato and cheese gözleme
Total time
1 h
Difficulty
Medium
Cost per person
€1.50
Calories per person
880 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Gözleme are the flatbreads you'll find at Turkish markets, folded in half and browned in a hot pan. Here the filling combines mashed potatoes, melted cheese, sweet onion, and a touch of sweet paprika that adds warmth without heat. The contrast between the thin, crispy dough and the soft filling is what makes this dish so satisfying.

This is a great weeknight dinner when you want something a little different, especially if you have kids who like eating with their hands. It takes some time to roll out the dough, but nothing is actually difficult, and Mon Chou promises the result always looks more impressive than the effort it took. Served with a fresh tomato salad, it works just as well for a simple meal as for having friends over.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 500 g
  • Sweet paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 600 g
  • Onion 1
  • Parsley 1 bunch
  • Green salad 1
  • Tomatoes 3

Dairy

  • Shredded cheese 150 g
  • Butter 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Knead the flour with the salt and 250 ml of warm water, then let it rest. 20 min

    The dough should be soft and not sticky, add a little water if it's too dry.

  2. Cook the potatoes, then mash them with the sauteed onion, cheese, parsley, and paprika. 20 min

    Let the filling cool down, otherwise it will soften the dough.

  3. Divide the dough into eight pieces and roll each one out very thin.

    Use a thin rolling pin and go easy on the flour.

  4. Spread filling over half of each flatbread, fold it over, and seal the edges.

    Press with your fingers to seal well and avoid leaks.

  5. Cook in a dry, hot skillet, then brush with melted butter and serve with a tomato salad. 12 min

    Flip them as soon as they're speckled with brown spots.

Our tips to get it right

  • Knead the dough for at least 5 minutes until it turns elastic, that's what lets you roll it out thin without tearing it.
  • Drain the cooked potatoes well before mashing them, a filling that's too wet will make the dough soggy during cooking.
  • Cook the gözleme one at a time in a hot, dry skillet, adding the butter only at the end for flavor.

The variations

  • Swap the shredded cheese for crumbled feta for a saltier taste closer to traditional versions.
  • Add chopped, sauteed spinach to the filling for a greener version that's just as satisfying.
  • For a quicker, kid friendly version, use instant mashed potatoes and cut down the dough kneading time.

What to serve it with

  • Fresh tomato salad with olive oil
  • Plain yogurt or yogurt sauce
  • Black tea or homemade lemonade

Storage

Cooked gözleme keep for 2 days in the fridge in a sealed container. You can also freeze the raw stuffed dough and cook it straight from frozen in a skillet. Reheat cooked gözleme for a few minutes in a pan to bring back the crispiness.

Questions about this dish

Can you make gözleme dough ahead of time?

Yes, you can make it the day before and keep it wrapped in the fridge. Take it out 30 minutes before rolling so it's easier to work with.

What cheese works best for authentic gözleme?

Traditionally a Turkish cheese like tulum or crumbled feta is used. Regular shredded cheese works very well too and melts easily.

Can you freeze gözleme?

Yes, freeze the raw stuffed flatbreads between sheets of parchment paper. Cook them straight from frozen in a skillet, adding a few extra minutes.

How do you keep the filling from leaking out during cooking?

Press the edges firmly closed with your fingers before cooking. Don't overfill, a thin layer of filling is enough to keep it sealed inside the dough.

How long does it take to make potato and cheese gözleme?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in potato and cheese gözleme?

About 880 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does potato and cheese gözleme cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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