Bread stuffed with feta & parsley

Bread stuffed with feta & parsley

Peynİrlİ ve maydonozlu gözleme

Turkish Fire
Alicia Taylor

Turkish peynir is a white cheese that comes in many different forms. It can be soft or hard, medium-fat or no fat. Traditionally it is made from sheep’s milk. When I came to Australia I missed it so much.

Out of all the feta cheeses available to me here, the Bulgarian is the closest and the best I’ve found. It’s sharp, it’s creamy, and has a beautiful flavour. I think the Bulgarians owe me for using so much of their feta — we have tons of it at work! If I have no feta in the fridge it makes me feel as though I have no food at all. I could live on a little feta, a little tomato, and some Turkish bread to go with it.

This gözleme combines my favourite foods.


Quantity Ingredient
250g bulgarian feta
30g finely chopped flat-leaf parsley
2 tablespoons pul biber, (see note)
1 tablespoon freshly ground black pepper
1 batch Turkish pizzas, dough only
melted butter, for brushing


  1. Crumble the feta into a bowl. Add the parsley, pul biber and pepper and mix together.
  2. Divide the dough into 12 pieces. On a floured surface, flatten each ball with a rolling pin until it is only about 2 mm thick.
  3. Spoon enough feta mixture onto each portion to cover one half of the dough, leaving a 2 cm border around the edge. Fold the other half over, into a half-moon. Press the edges together.
  4. Heat a large non-stick frying pan over a medium heat. Brush the top of each gözleme with melted butter. Working in batches, fry the gözleme, buttered side first, for 4–5 minutes on each side, until golden brown. Brush with more melted butter as you are cooking them.
  5. Serve immediately.


  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
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