Gozleme
Dough:
1 cup flour
A little bit less than 1/2 cup spring water, room temperature
1/2 tsp salt
Filling:
1/2 cup feta cheese, crumbled
1/4 cup parsley, chopped
Glaze:
1 tbsp butter, melted
Place the flour and salt in a bowl. Slowly add water while you kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth. Cover the dough with a damp paper towel, let it stand for 15 minutes.
Cut the dough in 4 equal pieces with a knife (picture). Roll out each piece about 25 cm in diameter with a roller. Spread the filling ingredients equally in the middle of the dough (picture). First fold the opposite sides to cover the filling (picture). Then fold the 3rd side and lastly the 4th side to cover up the filling (picture).
Heat up the Teflon pan just under medium heat. Cook one side of Gozleme until there are some "brown eyes*" on it. Then turn it over and brush this side with butter. Also brush the other side after cooking. Serve Gozleme while it is still warm with Ayran.
You can also make Gozleme with beef, spinach, potato or eggplant filling.
Makes 2 servings.
* The name Gozleme originates from the word "eye" (in Turkish goz means eye). When you start to cook it, you will see some little brown round shaped spots on it, which gives Gozleme its name:)
Beef Filling
150 gr lean ground beef
1 small onion, chopped
Salt
Pepper
Cook all the ingredients and sprinkle some chopped parsley on top.
Spinach Filling
1/2 pkg (150 gr) frozen chopped spinach, defrosted
1 small onion, chopped
1 tbsp olive oil
1/4 cup feta cheese, crumbled
1 pinch crushed pepper
Salt
Pepper
Saute the onion with olive oil. Add all the ingredients except feta cheese, cook for about 4-5 minutes. Turn the heat off, add feta cheese and stir.
Potato Filling
1 yellow potato, boiled, peeled, mashed
1 small onion, chopped
1 1/2 tbsp olive oil or butter
1/4 cup feta cheese, crumbled
1 pinch crushed pepper
Salt
Pepper
Saute the onion with olive oil, then add rest of the ingredients.
Roasted Eggplant Filling
1 medium sized eggplant, roasted, peeled, drained
1/4 cup Kasar or Mozzarella cheese, grated
1 tbsp olive oil
1 pinch crushed pepper
Salt
Pepper
Mix all the ingredients.
18 Comments:
Hi Binnur,
I love Gozleme and they look great in the picture. I used to cook Gozleme with ready to cook dough, but it is hard to find some in America. Next time I'll prepare my own dough. Thank you and "ellerine saglik".
Oh, these are my recent discovery at some of my local Turkish cafes and I'm absolutely addicted to them - particularly the spinach ones.
I did ask what they were called but had forgotten. Looking forward to having a go at making them - though I think it will turn out to be simpler to pop to the end of the road and buy a ready made one - albeit for £1 a pop.
But how do you get the dough to stay soft and pliable after cooking? Whenever I've made flatbreads with a simple a recipe as that, they've always turned rock hard in the cooking.
Mm, Binnur, I will try to make this very soon, perhaps this weekend. Thanks for the many fillings, and the explanations. I'll let you know. I have no teflon pan, but we make crepes in a normal one so it should work.
Binnur, I was wondering if you live in Toronto. I am looking for a good grocery store where I can buy Turkish olives. I particularly like Gemlik. Please post a comment if you know a place.
Thanks.
Hımmm, nice photo:)
Hi Minik Kus,
I love Gozleme too, it is hard not to love it:) Also in Canada it is
impossible to find Gozleme dough. But Canada is more convenient to
find some of our stuff, we are more lucky I think:) Senin de simdiden ellerine saglik:)
Sevgilerimle,
Hi,
The price is good, you don't need to prepare the dough and cook:)
You meant when Gozleme is a day old I think, I really don't know, it shouldn't be. I don't know how you heat them up? Use microwave for it, just maybe 10 seconds would be enough. If you meant you prepare the dough and after cooking it is rock hard;
there is probably too much flour in it or it is over baked. It is hard to tell because I don't know the measurement of the ingredients and how you bake or cook:)
Hi Labelga,
We mostly use feta cheese and spinach filling, but you can use
whatever you want:) I am sure normal pan should also work. Enjoy it:)
Hi Zumbul,
Yes I live in Toronto. I mostly shop from Burc Market. Last time I
bought olives, they were Marmara Birlik. Here is the address:
3905 Keele St. just south of Finch
Hi Binnur,
I meant after preparing the dough and then cooking it. Thanks for giving some possibly reasons - I know it's hard when you can't see what I'm doing - given what you've said though I think I might have too much flour. I'll try with less - though I may just end up wiht a sticky mess!
Thanks
Hi Cal,
I always give the measurements of the ingredients. But, to get the
right softness dough, it may be difficult to give the measurement. My suggestion is always add flour slowly into the batter. The dough
shouldn't be sticky but has to be soft:) When you reach the softness
and there's still flour in the cup, don't add it:) Don't worry it
won't be a mess...you can always add more flour but you can't remove
it:)
Hi, What kind of flour do you use? All purpose flour? Thankyou! I love Gozleme (I eat them at a Turkish Eid festival in my city).
Hi Fatima,
I love it too:) Yeah, I use all purpose flour.
Bon a petite:)
Very nice, made it two times:). I've eaten this in Turkey and like it very much, thanks for recipe.
Oh Binnur, thank you so much for this recipe, you made me so happy with this one, i prepared the pasta only, without filling, and fried it... From now I dont need to go to the end of the world to find turkish thin bread, i can prepare as much as i wish, and in 30 minutes, and in shop they are quite expensive too, wow. :D I'm flying now.
I am a just married hungarien girl with turkish husband, cooking every day your recipes!
Many kisses!
Elif
Sevgili Elif,
You made me very happy, too:) It is a pleasure to know that I can help you for your every day cooking...I wish you all the happiness.
Many kisses and hugs!
Binnur
Hi,
I made these with whole wheat flour, which worked out well. I made a filling of sauteed mushrooms, onions, and eggs. It was yummy!
discovered very good gozleme this year in Ildir, i'll try to make,
thank you Binnur
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