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Tag Archives | Anatolian stuffed flat breads

Gozleme; Anatolian Flat breads stuffed with Spinach and Cheese

“Can we learn how to make gozleme (Anatolian stuffed flat breads) at the next class?” asked one of my regular Turkish cooking class  participants, few months ago. I greatly enjoy their requests, enthusiasm to learn more and have a go at them; that’s all I could hope for from the classes. “Sure, why not!” was reply; I was excited and my heart was set on tackling the much loved gozleme, Turkish flat breads with stuffing, the proper way. During my recent visit to Turkey, I got myself a proper non-stick oval gozleme pan to have a go at these delicious treats.

Local ladies preparing Gozleme at Hanimeli Restaurant, near Sirince - Turkey

Local ladies preparing Gozleme at Hanimeli Restaurant, near Sirince – Turkey

Having said that, the prospect of preparing Gozleme from scratch; preparing the dough and opening, stretching the dough as thin as sheets of paper was a little daunting at first. I call myself a cook more than a baker and greatly admire local ladies making it so effortlessly at home, in Turkey. Could I tackle it, I wondered. Thank goodness the sheer excitement of having a go at gozleme weighed much higher and I am so glad I tried. The sheets stretched beautifully and gozleme tasted heavenly. I owe a big thank you to David for the inspiration and that precious request!

Gozleme is traditionally prepared on giant non-stick round pan

Gozleme is traditionally prepared on giant non-stick round pan

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 since then. Gozleme is a much loved Turkish street food and a special part of the delicious Turkish breakfast.  These popular snacks are cooked quickly on a hot griddle and can be filled with various fillings. Some of my favorite fillings are mashed potatoes, cheese and parsley; spinach and cheese, and ground meat and onions. And they go down very well with a glass of cay, Turkish tea or ayran, traditional Turkish yoghurt drink.

My Ispanakli & Peynirli Gozleme - Anatolian Flat breads with cheese, onion and spinach, indeed easier than you think!

My Ispanakli & Peynirli Gozleme – Anatolian Flat breads with cheese, onion and spinach, indeed easier than you think!

Have you ever had or made gozleme? What is your favorite filling? I would love to hear from you. As you will see here, making gozleme is much easier than you think and it is very rewarding. All you need is  a little encouragement and perhaps “a request” that you can’t resist, as was in my case; I hope you can give it a go.

In the filling in this recipe I added a little Turkish red pepper paste, biber salcasi to the filling for a spicier version; it flavored the spinach and onion really well. If you would like a milder taste, simply omit the red pepper paste (or the pepper flakes).

Makes about 5 Gozleme

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)

260 ml/ 9 fl. oz. / 1/5 cups warm water (150 ml/ 5 fl. oz. warm water to be mixed with the yeast)

For the filling:

200gr/7 oz. baby spinach leaves

1 onion, finely chopped
5ml/1 teaspoon Turkish red pepper flakes or 2 tsp. Turkish red pepper paste (optional)
230gr/8oz feta cheese

15ml/1 tbsp. olive oil

Non-stick pan or griddle to cook the Gozleme

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.

Divide the gozleme dough into  balls, cover with a damp cloth and leave them to rest for 30 minutes,

Divide the gozleme dough into balls, cover with a damp cloth and leave them to rest for 30 minutes.

Sift the flour into a large bowl. Make a well in the middle and pour in the yeast, water & salt mixture, olive oil, yoghurt and the remaining warm water (about 110 ml/ 4 fl. oz./ ½ cup) . 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 5  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 about 30 minutes, or until the dough doubles in size.

Knead the onions, spinach, olive oil and if you are using, red pepper paste first with your hands; that will soften the onions and blend the flavors well.

Knead the onions, spinach, olive oil and if you are using, red pepper paste first with your hands; that will soften the onions and blend the flavors well.

 

 

 

 

 

 

 

 

 

 

 

 

 Stir in the feta cheese to the spinach mixture and combine well.

Stir in the feta cheese to the spinach mixture and combine well.

 

Meanwhile, prepare the filling. Chop the washed spinach leaves roughly. Knead the onions, spinach, olive oil and if you are using, red pepper paste (or red pepper flakes) with your hands for a few minute or so – that will soften the onions and blend the flavors well -. Stir in the feta cheese and combine well.

Roll the gozleme dough with a rolling pin until you achieve a thin sheet of a flat round.

Roll the gozleme dough with a rolling pin until you achieve a thin sheet of a flat round.

 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.

Fold the left and right sides of the dough in a way for the edges to meet in the middle and  spread the filling in the middle.

Fold the left and right sides of the dough in a way for the edges to meet in the middle and spread the filling in the middle.

 

 

 

 

 

 

 

 

 

 

 

 

Then fold the top and bottom edges over the filling, making sure all the filling is safely covered.

Then fold the top and bottom edges over the filling, making sure all the filling is safely covered.

 

 

 

 

 

 

 

 

 

 

Fold the left and right sides of the dough in a way for the edges to meet in the middle.  Spread about 2 ½ tablespoon 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.

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 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.

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.

Cook the gozleme for about 2 -3 minutes on a non-stick pan, or until golden brown.

Cook the gozleme for about 2 -3 minutes on a non-stick pan, or until golden brown.

Brush both cooked sides of gozleme with a little olive oil -this will keep the gozleme moist. Cook the rest of the gozleme the same way.

My Ispanakli & Peynirli Gozleme - Anatolian Flat breads with cheese, onion and spinach, indeed easier than you think!

My Ispanakli & Peynirli Gozleme – Turkish Flat breads with cheese, onion and spinach stuffing; they are indeed easier than you think!

You can either roll the Gozleme 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.

Afiyet Olsun,

Ozlem

 

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