Binnur's Turkish Cookbook

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Sunday, March 25, 2007

Gözleme

Gozleme
Dough:
1 cup flour
A little bit less than 1/2 cup spring water, room temperature
1/2 tsp salt

Filling:
1/2 cup feta cheese, crumbled
1/4 cup parsley, chopped

Glaze:
1 tbsp butter, melted

Place the flour and salt in a bowl. Slowly add water while you kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth. Cover the dough with a damp paper towel, let it stand for 15 minutes.

Cut the dough in 4 equal pieces with a knife (picture). Roll out each piece about 25 cm in diameter with a roller. Spread the filling ingredients equally in the middle of the dough (picture). First fold the opposite sides to cover the filling (picture). Then fold the 3rd side and lastly the 4th side to cover up the filling (picture).

Heat up the Teflon pan just under medium heat. Cook one side of Gozleme until there are some "brown eyes*" on it. Then turn it over and brush this side with butter. Also brush the other side after cooking. Serve Gozleme while it is still warm with Ayran.

You can also make Gözleme with beef, spinach, potato or eggplant filling.

Makes 2 servings.

* The name Gözleme originates from the word "eye" (in Turkish göz means eye). When you start to cook it, you will see some little brown round shaped spots on it, which gives Gözleme its name:)

Beef Filling
150 gr lean ground beef
1 small onion, chopped
Salt
Pepper

Cook all the ingredients and sprinkle some chopped parsley on top.

Spinach Filling
1/2 pkg (150 gr) frozen chopped spinach, defrosted
1 small onion, chopped
1 tbsp olive oil
1/4 cup feta cheese, crumbled
1 pinch crushed pepper
Salt
Pepper

Saute the onion with olive oil. Add all the ingredients except feta cheese, cook for about 4-5 minutes. Turn the heat off, add feta cheese and stir.

Potato Filling
1 yellow potato, boiled, peeled, mashed
1 small onion, chopped
1 1/2 tbsp olive oil or butter
1/4 cup feta cheese, crumbled
1 pinch crushed pepper
Salt
Pepper

Saute the onion with olive oil, then add rest of the ingredients.

Roasted Eggplant Filling
1 medium sized eggplant, roasted, peeled, drained
1/4 cup Kashar or Mozzarella cheese, grated
1 tbsp olive oil
1 pinch crushed pepper
Salt
Pepper

Mix all the ingredients.

Labels:


50 Comments:

At 11:31 PM, Blogger Minik Kus said...

Hi Binnur,
I love Gozleme and they look great in the picture. I used to cook Gozleme with ready to cook dough, but it is hard to find some in America. Next time I'll prepare my own dough. Thank you and "ellerine saglik".

 
At 5:37 AM, Blogger cal said...

Oh, these are my recent discovery at some of my local Turkish cafes and I'm absolutely addicted to them - particularly the spinach ones.

I did ask what they were called but had forgotten. Looking forward to having a go at making them - though I think it will turn out to be simpler to pop to the end of the road and buy a ready made one - albeit for £1 a pop.

But how do you get the dough to stay soft and pliable after cooking? Whenever I've made flatbreads with a simple a recipe as that, they've always turned rock hard in the cooking.

 
At 5:03 AM, Blogger labelga said...

Mm, Binnur, I will try to make this very soon, perhaps this weekend. Thanks for the many fillings, and the explanations. I'll let you know. I have no teflon pan, but we make crepes in a normal one so it should work.

 
At 3:43 PM, Anonymous zumbul said...

Binnur, I was wondering if you live in Toronto. I am looking for a good grocery store where I can buy Turkish olives. I particularly like Gemlik. Please post a comment if you know a place.

Thanks.

 
At 6:56 AM, Anonymous elektra said...

Hımmm, nice photo:)

 
At 4:21 PM, Blogger Binnur said...

Hi Minik Kus,
I love Gozleme too, it is hard not to love it:) Also in Canada it is
impossible to find Gozleme dough. But Canada is more convenient to
find some of our stuff, we are more lucky I think:) Senin de simdiden ellerine saglik:)
Sevgilerimle,

 
At 4:36 PM, Blogger Binnur said...

Hi,
The price is good, you don't need to prepare the dough and cook:)
You meant when Gozleme is a day old I think, I really don't know, it shouldn't be. I don't know how you heat them up? Use microwave for it, just maybe 10 seconds would be enough. If you meant you prepare the dough and after cooking it is rock hard;
there is probably too much flour in it or it is over baked. It is hard to tell because I don't know the measurement of the ingredients and how you bake or cook:)

 
At 4:37 PM, Blogger Binnur said...

Hi Labelga,
We mostly use feta cheese and spinach filling, but you can use
whatever you want:) I am sure normal pan should also work. Enjoy it:)

 
At 4:38 PM, Blogger Binnur said...

Hi Zumbul,
Yes I live in Toronto. I mostly shop from Burc Market. Last time I
bought olives, they were Marmara Birlik. Here is the address:

3905 Keele St. just south of Finch

 
At 9:47 AM, Anonymous Cal said...

Hi Binnur,

I meant after preparing the dough and then cooking it. Thanks for giving some possibly reasons - I know it's hard when you can't see what I'm doing - given what you've said though I think I might have too much flour. I'll try with less - though I may just end up wiht a sticky mess!

Thanks

 
At 10:13 PM, Blogger Binnur said...

Hi Cal,
I always give the measurements of the ingredients. But, to get the
right softness dough, it may be difficult to give the measurement. My suggestion is always add flour slowly into the batter. The dough
shouldn't be sticky but has to be soft:) When you reach the softness
and there's still flour in the cup, don't add it:) Don't worry it
won't be a mess...you can always add more flour but you can't remove
it:)

 
At 9:45 PM, Anonymous Fatima said...

Hi, What kind of flour do you use? All purpose flour? Thankyou! I love Gozleme (I eat them at a Turkish Eid festival in my city).

 
At 10:40 PM, Blogger Binnur said...

Hi Fatima,
I love it too:) Yeah, I use all purpose flour.
Bon a petite:)

 
At 7:46 AM, Blogger alma said...

Very nice, made it two times:). I've eaten this in Turkey and like it very much, thanks for recipe.

 
At 9:15 AM, Anonymous Elif said...

Oh Binnur, thank you so much for this recipe, you made me so happy with this one, i prepared the pasta only, without filling, and fried it... From now I dont need to go to the end of the world to find turkish thin bread, i can prepare as much as i wish, and in 30 minutes, and in shop they are quite expensive too, wow. :D I'm flying now.
I am a just married hungarien girl with turkish husband, cooking every day your recipes!

Many kisses!
Elif

 
At 10:06 PM, Blogger Binnur said...

Sevgili Elif,
You made me very happy, too:) It is a pleasure to know that I can help you for your every day cooking...I wish you all the happiness.
Many kisses and hugs!
Binnur

 
At 1:25 PM, Anonymous Myra said...

Hi,

I made these with whole wheat flour, which worked out well. I made a filling of sauteed mushrooms, onions, and eggs. It was yummy!

 
At 3:33 AM, Anonymous lilli said...

discovered very good gozleme this year in Ildir, i'll try to make,
thank you Binnur

 
At 7:25 AM, Anonymous lisa said...

hi i made this and while kneading it i had to keep it on a floured surface, possibly this is why, but even though i rolled out paper thin was i folded it , it seemed quite thick, any it tastes doughy? any ideas

 
At 3:30 PM, Blogger Binnur said...

Hi Lisa,
The dough should be knead on the "lightly" floured counter.That's why Gozleme was thick and doughy:)

 
At 10:36 AM, Anonymous Nourhanne said...

Merhaba Binnur,

Once again thank you so much for the time and effort you put into making your lovely recipes available to all of us...

I love Turkish food and have always had success with your recipes.

I will be making gozleme for supper tonight InshaAllah, thanks again.

 
At 5:25 PM, Anonymous Nourhanne said...

Hi Binnur,

I made this tonight and had some problems...

My Gozlemes had the 'eyes', however, they seemed much thicker than yours and the dough did not cook in the middle at all, even though I had left them in the pan for about half an hour.

I followed the recipe exactly... do you have any idea where I'm going wrong?

Thanks in advance!

 
At 10:40 PM, Blogger Binnur said...

Hi Nourhanne,
It seems the dough is not thin enough to cook inside. You should always add the flour gradually. The dough should be soft but it shouldn't stick to your hand. Then you can make it thin as much as you like:)

 
At 11:59 AM, Anonymous Nourhanne said...

Merhaba,

Tried again with the gozeleme but instead rolled the dough out as thin as I possibly could and then spread the filling thinly and evenly... this seems to have done the trick as they look exactly like the ones in your picture!

Glad I persevered, they are delicious!!

Thanks again!

 
At 9:23 PM, Anonymous Bella said...

I have just returned from a fabulous adventure in Turkey and there were only two things I regretted. One, that I had to return, and Two that I didn't learn how to make Gozleme. Thank you so much for this recipe. I made it last night for my family and it was a hit! And so easy :)

 
At 6:37 PM, Blogger jvisu said...

Hi binnur
can u tell me what doughcan i use for making gozleme please..........,

 
At 8:17 PM, Blogger Binnur said...

Hi,
I've already gave the dough recipe for Gozleme. It is very easy to do:)

 
At 5:15 PM, Anonymous tania_deria said...

Merhabalar, Binnur

Thanks for sharing your recipes!

one question regarding gozleme - I sometimes add a little tiny bit of yogur into the dough (this is to make it less sticky) and a little oil. The reason is I am not using a tephlon pan, but a normal pan (inherited from my Grandma)and to avoid putting much oil into the pan, I put a little into the dough. Do you think it's OK?

 
At 8:14 PM, Blogger Binnur said...

Sure, if you are able to roll out the dough to make gozleme:)

 
At 5:57 PM, Blogger casoper1 said...

hi , what is flour ? where can i buy 1 cup flour ?

 
At 7:21 PM, Blogger Binnur said...

Hi,
I don't know what you mean! You can buy flour at the supermarket.

 
At 5:22 PM, Anonymous Shezadi said...

Hi Binnur,

I just wanted to thank you for this recipe. I tried Gozleme yesterday at a Turkic Festival and my family and I absolutely loved them! My little cousin who is very picky also ate them. These are similar to Indo/Pak Paratha's and the Afghani Bolanee. Thanks again for this recipe, and the other wonderful dishes on your website.

 
At 5:33 PM, Anonymous Shezadi said...

Hi Binnur,

I made the gozleme and it was good. It seemed too flat though. I'm thinking of adding yeast to the flour next time. And i'll also add oil to the dough too because it seemed dry. But I did brush it with the butter after it was done cooking.

 
At 9:37 PM, Anonymous Ange said...

Hi Binnur,

From a Yabanci who married a Turk, that has a mother-in-law who cooks wonderful turkish dishes, your recipes have made him feel just at homeand made my dinners a treat!!!!! ( even better than his mums he tells me!!!)

 
At 1:44 PM, Anonymous Anonymous said...

Hi Binnur

If I don't use a teflon pan, if I use a normal old heavy pan without any teflon or modern coating, I suppose I will have to use oil? how much? a lot of oil so that it gloats in oil or just a very small amount?
how do people make gozleme traditional way?

 
At 2:11 PM, Anonymous Anonymous said...

Hi Binnur,Your web is wonderful and enjoyable,thanks.
Binnur do you know a recipe for istanbuli kak it is a kinf=d of simit but it isnot, usually were sold in turkish streets. it is salty bread filled with zaater or thyme.
Thanks for your kind reply

 
At 9:06 PM, Blogger Binnur said...

Hi,
The traditional cooking process is supposed to be over a griddle.
You should use a little bit of oil to prevent gozleme from sticking to the pan.

 
At 9:38 AM, Blogger Binnur said...

Sorry, it doesn't sound familiar to me. If you know the name I can help:)

 
At 7:33 AM, Blogger Anneline said...

Hi binnur, as you can see now, i'm addicted to ur recipes!thank u for them! i hope to come to turkey soon, but i ate these at a turkish festival in joburg and since love making them, they are qwik and eezy and pretty healthy (i hope).
I saw them rolling it, and it looked like a rather interesting exercise as it didnt look like her rolling technique was simple, as she rolled the pastry over her rolling pin. anyhow, i make mine with parsley and ricotta cheese and some black pepper. u guys use a sac to cook it on an di think that makes a difference. i use a thava which is an indian skillet.i usually roll mine round and then fill and fold over so it looks like a semi circle, how do u get urs to look like the pic?

 
At 10:06 AM, Blogger Binnur said...

Hi Anneline,
Click on the words "picture" in the recipe then you will see the full instructions:)

 
At 8:46 AM, Anonymous Natalie said...

I live in Turkey, and I have just made this and i must say they were great and turned out fantastic! i rolled out my dough paper thin as was worried about them not cooking through....they were a bit small though - not like the big ones here in Turkey - but actually i must say i prefer them this small size - bite size yani....
Thanks so much for all your real turkish recipes - you really help me out a lot here - Thanks so much! x

 
At 9:58 AM, Anonymous Anonymous said...

Recently I made sujuklu/kasarlI gozleme:) I hope the possibilites are endless because I like them with everything! Like our slavic ones, put a smaller size gozleme (dough with filling) to a boiling water for a while and you will attain our 'pierogi' we have them with everything! even fruits. they are maybe more healthy bcos they are cooked (not fried originally)and I rehope you will give it a try one day:) Greets

 
At 11:06 AM, Blogger Binnur said...

Hi,
I am going to try the recipe that you wrote for me for sure! Thank you:)

 
At 8:02 AM, Anonymous Anonymous said...

Hi Binnur, have been looking for this recipe since I got home. I really miss gozleme and Iskender, but Iskender is too hard so I will just make gozleme for now. Ellerine saglik

 
At 8:09 AM, Blogger nazarboncuk said...

Merhaba Binnur,
i just made it yesterday and i have to say its amazing food! We loved it.
Cok tesekkur ederim.
Elena

 
At 1:04 PM, Anonymous Anonymous said...

hello Binnur is the original yufka made with milk or water?i mix both but im not sure if this is correct.(I would love to stick to the most orginal taste as possible:)take care!

 
At 3:19 PM, Blogger Binnur said...

Hello,
The original dough of gozleme has water in it. But if you like to make any kind of borek then I would suggest that you use milk instead of water. My grandmother always used milk to make yufka:)

 
At 6:12 AM, Anonymous maz lovefoodies said...

I first came across this dish only yesterday when I visited a Turkish grocery store and outthe back there was the owner cooking these over the stove, so I tried one with beef and parsley. It was truly delicious! So now I'm on the internet searching for a recipe and came across yours. I wondered if it makes a difference with or without yeast? I notice some recipes use yeast. Could you advise if there is any difference?
Thanks very much!

 
At 1:05 PM, Blogger Binnur said...

Hi,
I don't make Gozleme with yeast and never did:) Turkey has different
regions and every region has their own version of the pastries or
dishes or desserts with the use of different ingredients. But you
can ask the owner of the Turkish store whether it's made with yeast or
not:)

 
At 2:19 PM, Anonymous Parker said...

Hi Binnur,

Thank you for posting this recipe, I love turkish food and my partner who is quite the fussy eater loved the gozleme! I made it with the potato and feta filling, was delicious.

 

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