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Gözleme
A traditional Turkish savory flatbread, Gözleme is made from a thin, unleavened dough filled with various ingredients like spinach and feta cheese, then cooked on a special griddle called a 'sac'. It's a popular and satisfying village breakfast or snack.
🧂 Zutaten
- 300 g All-purpose flour(Plus extra for dusting)
- 150 ml Warm water(Approximately, adjust as needed)
- 1 teaspoon Salt
- 300 g Fresh spinach(Washed and roughly chopped)
- 200 g Feta cheese(Crumbled)
- 1 medium Yellow onion(Finely chopped)
- 2 tablespoons Olive oil(For sautéing)
- 50 g Butter(Melted, for brushing)
👨🍳 Zubereitung
- 1
Prepare the dough: In a large bowl, combine the flour and salt. Gradually add the warm water while mixing until a soft, pliable dough forms. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes.
⏱️ 40 minutes - 2
Make the filling: While the dough rests, heat the olive oil in a skillet over medium heat (around 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the chopped spinach and cook until wilted, stirring occasionally, about 3-5 minutes. Remove from heat and let it cool slightly. In a bowl, combine the cooked spinach and onion mixture with the crumbled feta cheese. Mix well.
⏱️ 15 minutes - 3
Assemble the Gözleme: Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out each portion into a very thin circle, about 25-30 cm (10-12 inches) in diameter. Place about a quarter of the filling onto one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly to seal.
⏱️ 15 minutes - 4
Cook the Gözleme: Heat a large, flat griddle or a cast-iron pan over medium-high heat (around 200-220°C / 400-425°F). Lightly brush the hot surface with some of the melted butter. Carefully place one Gözleme onto the griddle. Cook for 3-5 minutes per side, or until golden brown and slightly puffed, brushing with more melted butter as needed. Flip and cook the other side until cooked through and golden. Repeat with the remaining Gözleme.
⏱️ 20 minutes
💡 Profitipps
- ✓Ensure the dough is rolled extremely thin for the best texture.
- ✓A very hot cooking surface is crucial for achieving a crispy exterior.
- ✓Generously brush the Gözleme with melted butter during cooking for flavor and browning.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add finely diced and pre-cooked potatoes to the filling.
- Incorporate seasoned ground meat (lamb or beef) into the filling.
- Use other greens like Swiss chard or a mix of herbs.