Gözleme is simply a savoury flatbread very famous traditional Turkish speciality, and is made of hand-rolled dough, filled with various toppings such as cheese, spinach, meat and patoteos, than sealed, and cooked over a grill plate for couple of minutes.
Gozleme name comes from the Turkish word göz meaning “compartment”, in reference to the pocket of dough in which the various toppings are sealed and cooked.
Traditionally, this is done over a saç in Turkich and plate grill in English. Gozleme is often sold as street food, at fairs and markets and a special part of the delicious Turkish breakfast.
Ingredients
Dough:
1.1/2 Cup All purpose flour
1/2 Teaspoon Salt
Dough:
1.1/2 Cup All purpose flour
1/2 Teaspoon Salt
Water as required to knead
Glaze:
1 tbsp butter, melted
1 tbsp butter, melted
For Frying:
Oil as needed
Filling:
2 Cups packed Spinach - chopped
1 Small Onion - finely chopped
1 Tablespoon Olive oil
200 Grams Feta cheese - crumbled
1/2 Teaspoons Black Pepper powder
Salt to taste
Method
Filling:
Blanch the spinach and squeeze off all the water. Add all the ingredients and mix well. Keep aside .
Dough:
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 cloth and let it rest for 15 minutes.
Cut the dough in 4 equal pieces with a knife.
Roll out each piece about 25 cm in diameter with a roller.
Spread the filling ingredients equally in the middle of the dough.
First fold the opposite sides to cover the filling.
Then fold the 3rd side and lastly the 4th side to cover up the filling.
Heat up the Teflon pan just under medium heat.
Place two gozleme at a time. Cook one side of Gozleme until there are some brown spots on it.
Then turn it over and brush this side with butter. Also brush the other side after cooking.
Cut them into two and serve, we had this with sour cream.
You can also make Gozleme with beef, potato or eggplant filling.
This is my entry for the BM #50, theme International Flatbread Week 2 day 3.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.
Labels : Blogging Marathon, Breads, Continental Cuisine, Turkey
Blanch the spinach and squeeze off all the water. Add all the ingredients and mix well. Keep aside .
Dough:
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 cloth and let it rest for 15 minutes.
Roll out each piece about 25 cm in diameter with a roller.
Spread the filling ingredients equally in the middle of the dough.
First fold the opposite sides to cover the filling.
Then fold the 3rd side and lastly the 4th side to cover up the filling.
Heat up the Teflon pan just under medium heat.
Place two gozleme at a time. Cook one side of Gozleme until there are some brown spots on it.
Then turn it over and brush this side with butter. Also brush the other side after cooking.
Cut them into two and serve, we had this with sour cream.
You can also make Gozleme with beef, potato or eggplant filling.
This is my entry for the BM #50, theme International Flatbread Week 2 day 3.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.
Labels : Blogging Marathon, Breads, Continental Cuisine, Turkey
Wow that looks yummm.. Very nicely done
ReplyDeleteI am seriously missing not making this..very good one..
ReplyDeleteGozleme makes me hungry, simply am in love with that filling.
ReplyDeleteWe all loved these when I had made them a few months ago. Very nice.
ReplyDeleteLooks nice. I made them a couple of years back and enjoyed it a lot.Got to make it again sometime...
ReplyDeleteWhat a delicious stuffed Turkish flat bread. Looks yummy!!
ReplyDeleteGood choice. Sounds very delicious.
ReplyDeleteWhat a lovely bread seems like our paratha.
ReplyDelete