Gozleme is the token of the togetherness and simplicity of Turkish culture. This savoury and thinly rolled Turkish flatbread is filled very generously with mild and fresh ingredients, such as cheese, spinach, potatoes, or minced meat, sealed, and cooked on a griddle till it turns golden and crispy. 

This is a fast recipe and very indulgent, to eat at any time of day, as breakfast, a meal, a snack, or a light dinner.  Turkish famous bread is served on the street and usually as comfort food. Easy and tasty, you can fill it with anything you have at home and add a shot of yoghurt or a sprinkle of lemon. 

One bite is full of the flaky crunch of the outside pastry and warm seasoned filling on the inside. It is a real demonstration that there can be magic with modest ingredients.

About Gözleme

Gözleme has its origin in rural Anatolia, it has become a common Turkish street food available everywhere between the market and the family pantry. Godfrey (1994) explains that the name GOZLEME was given through the word “go” which indicates a compartment or eye which is formed when cooking. 

The dough is yeast-free because it is traditionally hand-rolled and originally made on a sac by Turkish grandmothers. Though at one time it could only be stuffed with basic stuff such as spinach or cheese, nowadays it can come with ground beef, mushrooms sauteed, or even rice dessert such as chocolate or honey and nuts. 

This envelope-folded and oil-filled flaky flatbread is very light and tasty. Gözleme is a symbol of Turkish home-cooked food and its least-complicated yet abundant style.

Ingredients and Substitutes of Gözleme

• Flour- The base of the gözleme is made using the flour that is commonly used and common to every household which is the all-purpose flour to make the gözleme soft and elastic. In case you prefer a nuttier flavor you may use whole wheat flour or you can combine the two together

• Water- In the binding of the flour to a soft dough use warm water. Warm water is assisted in getting softer results and it can be kneaded easily

• Salt- You should be careful to add a mere pinch only in order to give flavour to the dough. You can also leave it in fillings in case you prefer a more moderate taste

• Olive Oil- Olive oil is not necessarily used in the dough but by using it to brush the surface before and after cooking it contributes to the flavor, as well as crisping the surface

• Spinach- Spinach is one of the most common fillings, it gives a leafy, earthly taste. You may take fresh or frozen spinach sauteed in salt, garlic or onion lightly

• Feta Cheese or Turkish Beyaz Peynir- This is the heart of the filling to our Gözleme, it provides a salty / creamy taste to it. If you don’t have it in your kitchen, you can always go for paneer or ricotta in case of necessity

• Potatoes- This comforting dish has another comfort food item, potatoes. Just add seasoning powder or mild spices such as paprika to ensure that the filling is made heartier

• Ground Meat (optional)- If you are a meat lover, pulled meat sauteed with onions and spices such as cumin or pepper would be perfect to use to make it apt for your taste

• Dill or Parsley- This dish is a mixture of warm, fulfilling taste and freshness, so some garden-fresh herbs lighten the flavours. The earthly herbs are the heart and soul of this Turkish traditional flavour and cannot be avoided at any cost

• Chili Flakes / Sumac (optional)- If you live for spice just like me, go ahead and sprinkle some chilli flakes or Sumac in the filling as much as you desire to add a little bit of heat or tanginess

• Yoghurt or Lemon Wedges- A tart sauce or spread complements the luxury and gives a fresher taste

How to prepare Gözleme?

Prepare the Dough

Begin by mixing in 2 cups of all-purpose flour in a bowl, together with 1/2 a teaspoon of salt. Gradually pour in about 3/4 cup of warm water and knead until you get a non-sticky soft dough. Leave the dough for 20-30 minutes under a wet cloth.

Quantity:

• 2 cups of flour
• 3/4 cup tepid water
• 1/2 tsp salt
• 1 tbsp olive oil (brushing)

Fill it in Make the Filling

As the dough is resting, show your chopping and mixing skills with your Gözleme filling. For the widely loved spinach and cheese filling, Chop 2 cups of spinach and add 1/2 cup of crumbled feta cheese and some tablespoons of chopped parsley. There is no need to pre-cook the spinach since it will get soft during cooking. 

Alternate fillings:

• Mashed potatoes + paprika + herbs
• Beef + cumin + onions
• Mushrooms + cheese

Roll and Stuff the Dough

Put your dough onto a chopping board and cut it into 4-5 equal pieces with a dough scraper, knife or your hands. Spread them out on a floured surface and then roll them one by one thinly so they make a circle or oval shape. On one side of the dough add the filling. Keep some space on the borders of the dough, do not fill it with the stuffing. Take the other half tuck it onto the filling and seal the edges together with pressure as an envelope is sealed.

Sizzle the Gözleme 

Warm up a non-stick pan griddle on medium heat. Put stuffed dough on the pan and bake them back and forth on each side creating a golden brown and crispy cake. Brush some more olive oil on the open side and then it is flipped over to have a deeper taste and colour. Repeat the process with the rest of the dough and stuffing. 

Time to Serve and Enjoy

Cut the cheesy Gözleme into wedges, and serve hot. Gözleme goes best with either a serving of plain yoghurt, some fresh salad or a squirt of lemon juice to give it that extra smack.

Gözlemes are as warm and hearty as the hands of a Turkish mother. Whether as breakfast, a tasty snack or a new game meal with friends and family, this fast, delicious cuisine can be varied in many ways!