This delicious Turkish dish is from chef Somer Sivrioglu of Efendy restaurant in Balmain, NSW. You can also make gozleme with beef, spinach, potato or eggplant filling.
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. 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. 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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
-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)
- You can also prepare a much simpler version by using ready yufka pastries available from Turkish grocery shops.
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