Gozleme: A Taste of Turkish Comfort

Description: Gozleme is a traditional Turkish flatbread, similar to a crepe or quesadilla, that’s filled with savory ingredients and cooked on a griddle until golden and crispy. This recipe features a classic filling of spinach, feta cheese, and a hint of garlic, creating a delicious and satisfying meal or snack.

Why You’ll Love This Recipe: Gozleme is incredibly versatile and easy to make, perfect for a quick lunch, a light dinner, or even a flavorful appetizer. The combination of salty feta, earthy spinach, and melted mozzarella, all wrapped in a warm, crispy flatbread, is simply irresistible. Plus, it’s a great way to sneak in some extra greens! The homemade dough is surprisingly simple, requiring minimal ingredients and effort. You’ll be amazed at how easy it is to create a restaurant-quality dish in your own kitchen. The entire process, from mixing the dough to enjoying the finished product, is a delightful culinary experience. Prepare to be transported to the bustling streets of Turkey with every bite.

Ingredients:

For the Dough:

3 cups All-Purpose Flour
¾ cup Water, lukewarm
⅓ cup Extra Virgin Olive Oil
½ tsp Salt

For the Spinach Filling:

300 grams Baby Spinach, fresh
2 cloves Garlic, minced
2 Large Eggs
Black Pepper, freshly ground, to taste
Salt, to taste
300 grams Feta Cheese, crumbled
Mozzarella Cheese, shredded, to taste

Preparation:

Step 1: Prepare the Dough: In a large bowl, combine the flour, lukewarm water, olive oil, and salt. Use a spatula to mix the ingredients until a shaggy dough begins to form.

Step 2: Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little flour, one tablespoon at a time. If it’s too dry, add a little water, one teaspoon at a time.

Step 3: Rest the Dough: Shape the dough into a ball, place it back in the bowl, and cover with cling film (plastic wrap). Let the dough rest at room temperature for at least 20 minutes. This allows the gluten to relax, making the dough easier to roll out. You can let it rest for up to an hour.

Step 4: Prepare the Spinach Filling: While the dough is resting, prepare the spinach filling. In a large bowl, combine the baby spinach, minced garlic, eggs, salt, pepper, and crumbled feta cheese.

Step 5: Mix the Filling: Use a spatula or your hands to thoroughly mix all the ingredients together. Ensure the eggs are well incorporated, as they will help bind the filling. Taste and adjust the seasoning as needed.

Step 6: Divide the Dough: Once the dough has rested, lightly flour a clean work surface. Divide the dough into four equal portions.

Step 7: Roll Out the Dough: Take one portion of the dough and roll it out into a thin rectangle, approximately 12×8 inches. Aim for a thickness of about 1/8 inch. The thinner the dough, the crispier the Gozleme will be.

Step 8: Add the Filling: Spoon one-quarter of the spinach filling onto one half of the dough rectangle, spreading it evenly to the edges.

Step 9: Sprinkle with Mozzarella: Generously sprinkle shredded mozzarella cheese over the spinach filling. The mozzarella adds a lovely creamy texture and enhances the flavor.

Step 10: Fold and Seal: Carefully fold the empty half of the dough over the filling, creating a half-moon shape. Press down firmly along the edges to seal the filling inside. Use a fork to crimp the edges for a decorative touch and to ensure a tight seal.

Step 11: Cook the Gozleme: Heat a large skillet or griddle over medium heat. Pour a tablespoon of olive oil into the skillet, swirling to coat the surface.

Step 12: Cook Until Golden: Carefully place one Gozleme in the hot skillet. Cook for 3-4 minutes per side, pressing lightly with a spatula, until the underside is golden brown and crispy.

Step 13: Flip and Repeat: Flip the Gozleme and cook for another 3-4 minutes, pressing lightly, until the other side is golden brown and crispy. The cheese should be melted and the filling heated through.

Step 14: Serve Immediately: Remove the cooked Gozleme from the skillet and place it on a cutting board. Slice into wedges and serve immediately while it’s still warm and crispy.

COOKING Rating: Easy

Serving Suggestions:

Serve Gozleme as a main course with a side salad.
Cut into smaller pieces and serve as an appetizer.
Enjoy as a quick and satisfying lunch.
Pair with a dollop of yogurt or a squeeze of lemon juice.
Add a side of olives or pickles for a traditional Turkish experience.

Tips:

For a richer flavor, use whole wheat flour for the dough.
Experiment with different fillings, such as ground meat, potatoes, or other vegetables.
If you don’t have fresh spinach, you can use frozen spinach, thawed and squeezed dry.
To prevent the dough from sticking, lightly flour your work surface and rolling pin.
Don’t overcrowd the skillet; cook the Gozleme one at a time to ensure even cooking.
If you want to prepare the Gozleme ahead of time, you can assemble them and store them in the refrigerator for up to 24 hours. Cook them just before serving.

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Nutritional Information: (Approximate, per serving)

Calories: 450 kcal Protein: 20g Sodium: 700mg

Conclusion:

Gozleme is more than just a recipe; it’s an experience. The simple act of making this traditional Turkish flatbread is a journey into a world of flavors and aromas that will tantalize your senses. From the satisfying feel of kneading the dough to the mouthwatering taste of the warm, crispy finished product, Gozleme is a dish that is sure to delight. Whether you’re looking for a quick and easy meal or a flavorful appetizer, Gozleme is the perfect choice. So, gather your ingredients, roll up your sleeves, and get ready to create a little piece of Turkish culinary magic in your own kitchen. You won’t be disappointed!

Questions and Answers about Gozleme:

Q1: Can I use different types of cheese in the filling?

A: Absolutely! While this recipe calls for feta and mozzarella, you can easily substitute with other cheeses such as ricotta, halloumi, or cheddar. Experiment with different combinations to find your favorite flavor profile. A mix of cheeses can add depth and complexity to the filling. Just be sure to use cheeses that melt well for the best results.

Q2: Is it possible to make Gozleme vegetarian or vegan?

A: Yes, Gozleme can easily be adapted to be vegetarian or vegan. To make it vegetarian, simply ensure that the cheeses you use are vegetarian-friendly (some cheeses use animal rennet). For a vegan version, you can replace the feta and mozzarella with plant-based alternatives. You can also substitute the eggs in the spinach filling with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) or a similar egg replacer.

Q3: How do I prevent the Gozleme from sticking to the skillet?

A: To prevent sticking, make sure your skillet is properly heated before adding the Gozleme. Also, use a generous amount of olive oil to coat the surface of the skillet. If you find that the Gozleme is still sticking, you can add a little more oil as needed. Using a non-stick skillet can also help prevent sticking.

Q4: Can I make the dough ahead of time?

A: Yes, you can definitely make the dough ahead of time. After kneading the dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to use it, take it out of the refrigerator and let it come to room temperature for about 30 minutes before rolling it out. This will make the dough easier to work with.

Q5: What other fillings can I use for Gozleme?

A: The possibilities are endless! Some popular filling options include: