Turkish Gozleme
Origin of the recipe
Gözleme literally means "coal-baked." These traditional Turkish filled flatbreads are baked in a special cast-iron skillet called a saj, without oil, but can also be baked in a regular skillet. The most common fillings for gözleme are cheese and spinach, but some more exotic options are also available, such as nuts, bananas, and honey.
What do you need for cooking?
Ingredients
-
Flour
-
Salt
-
Milk
-
Water
Filling
-
Olive oil
-
Bulb
-
Spinach
-
Feta cheese
-
Salt and pepper
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
- Pan
- Sieve
Step-by-step recipe
Step 1:
Pour flour into a bowl, add a teaspoon of salt and mix.
Step 2:
Pour in milk and water and stir until a dough forms.
Step 3:
Turn the dough out onto a floured surface and knead for 4-5 minutes until the dough is soft and smooth.
Step 4:
Roll the dough in flour, return it to the bowl, cover with a towel and set aside while you prepare the filling.
Step 5:
Finely chop the onion.
Step 6:
Pour 2 tablespoons of olive oil into a saucepan, add the onion and fry for 5-6 minutes, stirring.
Step 7:
Place spinach in a saucepan and simmer until wilted.
Step 8:
Drain the liquid through a sieve, place the spinach and onion on a board and chop finely.
Step 9:
Place the chopped spinach in a bowl and add the feta cheese, crumbling it with your hands.
Step 10:
Season with pepper to taste and stir.
Step 11:
Roll the dough into a sausage, divide it into 6 parts and roll each part into a ball.
Step 12:
Roll the ball into a thin rectangle.
Step 13:
Place the filling on half of the rectangle, cover with the other half and seal.
Step 14:
Heat a large skillet over medium heat and add the gözleme. Brown on both sides. Repeat with the remaining ingredients, cut the flatbreads into pieces, and serve.
Cooking tips
Test the dough by pressing it with your fingers. Deep indentations should form easily on the surface.
Gözleme is baked in a dry frying pan or roasting pan.
A wide variety of mixtures are used for the filling of gözleme, including meat and potato.
The flatbreads are served hot with thick yogurt and eaten with tea or ayran.
