Gözleme is a traditional Turkish flatbread and pastry dish, made of hand-rolled leaves of yufka dough that are lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle. The dough is usually unleavened, and made only with flour, salt and water.

The name derives from the Turkish word göz, meaning “compartment”, in reference to the pocket of dough.

Types for Gözleme are vary by region and personal preference, and it includes a variety of meats, vegetables, cheeses, eggs, seasonal herbs, and spices. Originally it has a special part of the delicious Turkish breakfast. It has also become a much loved Turkish street food recently, where you can find across the country’s restaurants, and cafes. It goes very well with a glass of Turkish tea or Ayran, traditional Turkish yoghurt drink.

A simple recipe is as follows:

200 g natural yoghurt

1 pinch salt

250 g self-raising flour

100 g baby spinach

200 g feta

1 tsp salt and pepper

1 tbs olive oil

1 lemon cut into wedges

Mix yoghurt and salt in a large bowl together until smooth. Gradually add the flour and stir with a butter knife until mixture forms a stiff dough. Knead on a lightly floured surface, until the dough is soft and slightly sticky. Place into a clean bowl, cover and stand for 30 minutes. Divide dough into 4 round pieces. Roll each piece into a 20-25 cm circle. Sprinkle spinach and feta over half the circle and season. Fold dough over to form a half circle and press edges with a fork. Repeat as necessary. Preheat barbeque plate or frying pan. Bush one side of each gözleme with olive oil and cook until the base is golden. Gently turn gözleme and cook until golden. Serve with lemon wedges and melted butter if desired.


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