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Turkish Flat Breads with potato and cheese; Patatesli Gozleme

Turkish stuffed flat breads with mashed potato and cheese, Patatesli, Peynirli Gozleme

Turkish stuffed flat breads with mashed potato and cheese, Patatesli, Peynirli Gozleme

We Turks love these stuffed flat breads, Gozleme. Turks were originated from Central Asia, where they drifted towards Anatolia gradually and made their home. They have been making these stuffed flat breads called Gozleme since then and they are a much loved Turkish street food and a special part of Turkish breakfast. These popular snacks are cooked quickly on a hot griddle and can be filled with various fillings.

I previously made Gozleme with spinach and cheese filling, they became hugely popular. This time I made them with mashed potatoes, cheese and parsley; a comforting, delicious combination, another winner with family and friends. This gozleme is also a wonderful way to finish up leftover cooked potatoes and bits of cheese. I used feta cheese here, you can also use Turkish white cheese, grated cheddar cheese or mozzarella. I spiced up my gozleme with a little Turkish red pepper paste, biber salcasi; you can also use red pepper flakes instead if you are after a touch of spice.

I hope you enjoy making your own Gozleme, a wholesome, delicious street food at home. They go down very well with a glass of Turkish tea, cay or ayran, traditional Turkish yoghurt drink.

Turkish stuffed flat breads with potato and cheese; Patatesli, Peynirli Gozleme

Turkish stuffed flat breads with potato and cheese; Patatesli, Peynirli Gozleme

My Turkish Cookery Classes at Divertimenti Cookery School, London now open for Signing Up!

Tuesday, October 13th and Sunday, December 13th 2015

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Spinach and cheese filo pie; Ispanakli, peynirli borek

I am delighted to be teaching Turkish cookery classes at the wonderful Divertimenti Cookery School in London; on Tuesday, October 13th (demonstration class) and Sunday, December 13th 2015 (hands on class). You will be learning how to recreate delicious, wholesome Turkish classics such a spinach and feta filo pie, Turkish classic stuffed aubegines, spicy bulgur wheat salad with pomegranate molasses and home made baklava (much lighter and delicious!), stuffed grape vine leaves, Turkish flat breads with toppings and many more. You will be amazed to see how easy each course is, wholesome and packed with flavor.

Details of the classes are at here, as well as at the Divertimenti Cookery School website. Signing up for these classes are through Divertimenti Cookery School at this link, hope you can join us!

Stuffed grapevine leaves with aromatic rice and minced meat, Sarma

We will learn how to make stuffed grapevine leaves with aromatic rice and minced meat, Sarma

Afiyet Olsun,

Ozlem

5.0 from 4 reviews
Turkish Flat Breads with potato and cheese; Patatesli Gozleme
 
We Turks love these stuffed flat breads, Gozleme. Turks have been making these stuffed flat breads over thousand of years, they are a much loved Turkish street food and a special part of Turkish breakfast. The mashed potato, cheese and parsley proves to be a delicious, comforting filling; these gozlemes are wonderful with cup of tea or as part of mezze spread.
Author:
Recipe type: Turkish Flat breads with fillings, Gozleme
Cuisine: Turkish Cuisine
Serves: 5 gozleme, feeds 6-8
Ingredients
  • 1lb./ 16 oz. /3 cups plain flour
  • 8g / 1 sachet instant dried yeast
  • Pinch of salt
  • 45 ml/ 3 tbsp. olive oil
  • 30 ml/ 2 tbsp. plain natural yoghurt (preferably whole milk)
  • About 260 ml/ 9 fl. oz. / 1⅕ cups water
  • For the filling:
  • 3 medium sized potato, cooked, skinned and mashed – about 2 ¼ cups -
  • 5ml/1 teaspoon Turkish red pepper flakes or 2 tsp. Turkish red pepper paste (optional)
  • 200gr/ 7 oz. Turkish white cheese or feta cheese, juice drained and crumbled.
  • 28 gr/ 1 oz. / ½ cup chopped flat leaf parsley
  • 30 ml/2 tbsp. olive oil
  • Salt and ground black pepper to taste
  • Nonstick pan or griddle to cook the Gozleme
Instructions
  1. Combine about 150 ml / 5 fl. oz. warm water, yeast and salt in a small bowl, stir and cover. Stand in a warm place for 5 minutes or until bubbles form on the surface.
  2. Sift the flour into a large bowl. Make a well in the middle and pour in the yeast mixture, olive oil, yoghurt and the remaining (about 110 ml/ 4 fl. oz./ ½ cup) water. Using your hand, draw in the flour from the sides and work the mixture into a dough. Knead thoroughly to form a soft dough. Divide the dough into 8 pieces, knead them and roll into balls. Place the balls on a floured surface, cover with a damp cloth and leave them to rest for 30 minutes, or until the dough doubles in size.
  3. Meanwhile, prepare the filling. Mash the cooked potatoes with a fork or a masher in a large bowl. Drain the juice of the Turkish white cheese or feta cheese and crumble into the bowl. Stir in the chopped parsley, the red pepper paste or red pepper flakes (if you wish) and pour in the olive oil. Season with salt and freshly ground black pepper and combine all well. Your filling is ready.
  4. On a lightly floured surface, roll out each of the balls of the dough with a rolling pin into thin, flat rounds, about 40cm/16in diameter. Sprinkle a little flour as you roll the dough so that the dough won’t stick. Roll until you achieve a thin sheet of a flat round.
  5. Fold the left and right sides of the dough in a way for the edges to meet in the middle. Spread about 2 ½ - 3 tablespoons filling into the middle part of this flat sheet. Then fold the top and bottom edges over the filling, making sure all the filling is safely covered. Press edges together well to seal. Repeat the same procedure for the rest of the dough balls.
  6. Heat a griddle or a non-stick pan, and brush one side of the gozleme with a little olive oil and place on the pan to cook for about 2 -3 minutes, or until golden brown. Brush the uncooked side with a little olive oil and then flip it over. Cook for another 2-3 minutes, until golden brown.
  7. Brush both cooked sides of gozleme with a little olive oil -this will keep the gozleme moist. Cook the rest of the gozlemes the same way.
  8. You can either roll the Gozlemes to serve, or you can cut in halves or quarters. Ayran, Turkish yoghurt drink or Turkish tea, cay would go really well next to Gozleme.

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18 Responses to Turkish Flat Breads with potato and cheese; Patatesli Gozleme

  1. seniordogsabroad September 8, 2015 at 2:09 am #

    Özlem’ciğim, We love gözleme. It’s great to go to a fair or stop by a roadside tea house and see a gözleme set up – we always indulge. But I never thought of making them myself! You always post recipes like this to challenge us! Your cooking class sounds like just the thing to get us going. Wish I could be there. Çoook teşekkürler, ailene selam söyle, öptük. xoxo J

    • Ozlem Warren September 8, 2015 at 9:21 am #

      Merhaba sevgili Jolee’cigim, many thanks for your kind note. One of the things I greatly miss at home is that accessibility of the mouth watering Gozleme! Well, I can’t get that here in England so make my own; it is delicious, satisfying and takes me right back home!:) Huge thanks for your kind words for my Turkish cookery classes in London, I am very excited to cook with fellow foodies. Cok selam ve sevgilerimle, Ozlem xxx

  2. Turkey's For Life September 8, 2015 at 11:10 am #

    Mmm, these look yummy, Özlem. 🙂 Love gözleme but have never made our own – we tend t leave it to the ladies in the villages. Might try, one day, though. 🙂
    Julia

    • Ozlem Warren September 8, 2015 at 11:32 am #

      Merhaba Julia, many thanks – I don’t blame you, as I can imagine you have a generous accessibility to Gozleme in Fethiye! Making at home is hugely satisfying too though, if you’d like to have a go sometime – many thanks for stopping by : )

  3. Alan September 8, 2015 at 7:32 pm #

    scrummiest fast food ever!

    • Ozlem Warren September 9, 2015 at 1:04 pm #

      So agree!:) Selamlar, Ozlem x

  4. BacktoBodrum September 9, 2015 at 12:36 pm #

    I could just eat one now. Can’t wait to get back to Turkey

    • Ozlem Warren September 9, 2015 at 1:03 pm #

      Thank you BB, enjoy Gozleme at home, sevgiler, Ozlem x

  5. Phil in the Kitchen September 10, 2015 at 10:50 pm #

    I love that filling of potato – it seems exactly right for this time of year. A perfect way to deal with leftovers too.

    • Ozlem Warren September 13, 2015 at 3:46 pm #

      Hi Phil, many thanks for stopping by – indeed a wonderful way to use leftovers, glad you enjoyed the recipe, my best wishes, Ozlem

  6. Dorothy Arakelian March 9, 2016 at 12:42 pm #

    Could you please send your recipes with English measurements?

    • Ozlem Warren March 11, 2016 at 11:09 am #

      Merhaba dear Dorothy, thank you for your note; I try to publish my recipes both with cup as well as in gr/oz as in this recipe. I will revisit a few recipes missing and will do that gladly, best wishes, Ozlem

  7. Karen May 30, 2016 at 7:15 pm #

    Fantastic Recipe! I’m married to a Turk and has been loving exploring and making Turkish food! Delish!

    • Ozlem Warren May 31, 2016 at 11:13 am #

      Many thanks Karen, afiyet olsun!

  8. Dyla July 3, 2016 at 1:04 pm #

    Thanks for your detailed recipe! I’m wondering if I can leave out the yeast for the dough though?

    • Ozlem Warren July 3, 2016 at 3:03 pm #

      Merhaba Dyla, you’re welcome, this dough does require yeast, the results may not be as good without it I am afraid, hope it helps.

  9. Shelley June 14, 2017 at 5:01 pm #

    I just used this recipe recently! Beautiful!

    • Ozlem Warren June 14, 2017 at 8:19 pm #

      So glad to hear it, afiyet olsun!

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