ODDBIRD'S CLASSIC TURKISH GÖZLEME
A TURKISH STAPLE MADE EASY
Gözleme is a cherished staple of Turkish cuisine, a delicious testament to the tradition and craftsmanship deeply woven into our culture.
Every weekend, local markets come alive with the scent of this comforting meal, crafted by the local women who expertly roll out the dough into paper-like thin layers to encase a variety of fillings, from spinach and feta to ground beef & onion.
While you can find this staple dish in almost any Turkish restaurant, we wanted to offer our community a simple recipe that you can easily make at home as an afternoon snack for the family, something savory on the side for dinner time or even eaten for breakfast as a warm start to the day.
Get creative with the fillings to create your own family tradition with our beloved Gözleme 💛
INGREDIENTS
3 cups all-purpose flour
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon salt
1 cup feta cheese
1 cup cheddar cheese
1 cup baby spinach
1/2 teaspoon pepper
1 teaspoon sweet paprika
2 tablespoons of vegetable or olive oil
Lemon wedges to serve
METHOD
- In a bowl add together the flour, water, oil and salt and gently stir together with your hand. Once the dough had formed, move it onto a lightly flour-dusted surface and knead.
- When the dough becomes a good consistency that is only a little sticky to touch, work the dough into a boule (ball-like shape) and set back into the bowl. Cover with cling wrap and let rest for 20 minutes.
- In a fresh bowl, combine the cheeses, spinach, pepper and paprika.
- Place dough on a clean work-bench dusted with flour. Cut the dough into 6 pieces (in half and then each half into thirds). Gently work each peace into a boule. Set all but one piece aside.
- Flatten the first piece with your hand. With a rolling pin begin to work the dough into a paper-like thinness, rolling out every edge in a circular shape. Continue to dust the dough with flour so that it does not stick to the rolling pin.
- Once the dough is at paper-like consistency, lay it out flat and lightly brush it with oil.
- Take the left side of the circular dough and fold it into the middle, then the same for the right (try not to overlap the sides) leaving you with a rectangular shape.
- Lay a handful of your filling in the middle of the rectangle covering two thirds of the dough.
- Fold the remaining two sides over the filling, overlapping enough to close all of the filling inside. Press the edges closed with the sides of your hands or your fingers.
- Brush the topside of the gözleme with oil and lay in a hot flat pan oil-side-down. While that side cooks, brush the top side with oil. Once the grilled dough has a golden brown color, flip it over and let it cook for another few minutes. Repeat this process another 2 times, flipping every minute or so until the dough is cooked and crunchy.
- Cut into 4-6 pieces and serve with lemon.
Afiyet olsun!