Description
Gozleme is a traditional Turkish savory flatbread filled with a variety of delicious fillings such as spinach and feta cheese, ground meat, or potatoes. The dough is thinly rolled out, filled, folded, and cooked on a hot griddle or pan until golden and crispy. Perfect as a snack or light meal, gozleme combines simple ingredients with a quick cooking process to create a satisfying dish.
Ingredients
Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil
Spinach and Cheese Filling:
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Prepare the dough: In a large bowl, combine the flour and salt. Gradually add warm water and olive oil, mixing until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover and let it rest for at least 30 minutes.
- Make the filling: Heat olive oil in a pan over medium heat. Add chopped onions and sauté until translucent. Add the spinach and cook until wilted. Remove from heat and mix in crumbled feta cheese. Season with salt and pepper and set aside to cool slightly.
- Roll out the dough: Divide rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin oval or circle approximately 10-12 inches in diameter.
- Assemble the gozleme: Spread the spinach and cheese filling evenly over half of each rolled-out dough circle. Fold the other half over the filling and press the edges to seal tightly.
- Cook the gozleme: Heat a large non-stick skillet or griddle over medium heat. Lightly brush with olive oil. Place the filled dough onto the skillet and cook for about 3-4 minutes on each side until golden brown and crisp. Repeat with remaining dough and filling.
- Serve: Cut the cooked gozleme into wedges and serve warm with yogurt or a fresh salad.
Notes
- For a meat filling, substitute the spinach and cheese with sautéed ground lamb or beef seasoned with onions and spices.
- You can prepare the dough ahead of time and refrigerate for up to 24 hours for convenience.
- Adjust the thickness of the dough to your preference, thinner for crispier gozleme.
- Gozleme is best enjoyed fresh but can be kept in the refrigerator for up to 2 days and reheated on a griddle.
