Printed September 1, 2026
Gözleme Breakfast Burrito
Turkey's hand-rolled flatbread gets the burrito treatment in this portable breakfast that stuffs traditional gözleme with scrambled eggs, sucuk, and feta. It's the grab-and-go breakfast that works whether you're rushing through Ankara or Austin.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil
- 6 large eggs
- 1/2 cup feta cheese, crumbled
- 4 ounces sucuk (Turkish sausage), sliced
- 1/2 cup spinach, chopped
- 2 scallions, sliced
- 1/4 cup dill, chopped
- Butter for cooking
- Turkish hot pepper paste for serving
Preparation
Watch any Turkish woman make gözleme and you'll witness culinary poetry: dough stretched impossibly thin, filled with cheese or spinach, then cooked on a griddle until crispy. This breakfast version reimagines the traditional flatbread as a wrapper for a Turkish-American breakfast fusion that respects tradition while embracing innovation.
Making the Dough
Combine flour and salt in a large bowl. Make a well in the center and pour in warm water and olive oil. Mix with your hands until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.
Preparing the Filling
In a skillet over medium heat, cook sucuk slices until crispy at the edges, about 3 minutes. Remove and set aside. In the same pan, add a bit of butter and scramble the eggs until just set. Remove from heat and fold in feta, spinach, scallions, dill, and cooked sucuk.
Rolling and Cooking
Divide dough into 4 pieces. Roll each piece into a thin oval about 10 inches long. Heat a large griddle or skillet over medium-high heat and brush with butter. Cook each flatbread for 1-2 minutes per side until lightly browned with some charred spots. Place egg mixture along the center of each flatbread, roll up burrito-style, tucking in the ends. Return to the griddle seam-side down for 1 minute to seal. Serve with Turkish hot pepper paste for dipping.
