Provolone, tomato and basil gözleme

  • 15 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Provolone, tomato and basil gözleme
  • 2 cup (300g) self-raising flour
  • 2/3 cup (160ml) olive oil
  • 1/4 teaspoon salt
  • 2/3 cup (160ml) milk
  • 300 gram provolone cheese, cut into 8 slices
  • 1 large tomato, cut into 8 slices
  • 1/4 cup torn small basil leaves
  • 2 green onions, finely chopped
  • 2 tablespoon sesame seeds
  • lemon wedges, to serve


Provolone, tomato and basil gözleme
  • 1
    Place flour, 1/3 cup of oil and salt in a bowl. Stir in milk to make a soft sticky dough. Turn out onto a lightly floured surface; knead until smooth. Shape dough into a ball. Divide dough into 4 equal portions.
  • 2
    For each gözleme, use a floured rolling pin to roll dough out to a 20cm round. Place 2 slices of cheese and 2 slices of tomato on half of dough round. Top with one-quarter of basil and onion. Fold dough over to enclose filling and form a semi-circle. Press edges to seal. Sprinkle lightly with sesame seeds. Repeat with remaining dough rounds.
  • 3
    Heat one-quarter of remaining oil in a small frying pan on medium-low. Cook gözlemes, one at a time, for 1-2 minutes each side, or until golden and cooked. Drain on paper towel. Reheat and top up oil between gözlemes. Cut gözlemes in half to serve. Serve with lemon wedges.


Gözleme is a traditional Turkish savoury pastry dish. Provolone is an Italian cheese.