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
My Turkish Cookery Classes at Divertimenti Cookery School, London now open for Signing Up!
Tuesday, October 13th and Sunday, December 13th 2015
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!
We will learn how to make stuffed grapevine leaves with aromatic rice and minced meat, Sarma
Afiyet Olsun,
Ozlem
- 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
- 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.
- 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.
- 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.
- 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. 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.
- 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.
- 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.
- 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.
