Gözleme – where have you been all my life? Have I been blind? But thank goodness I have discovered you! It seems that everyone is making these delicious and simple filled breads. They are showing up at food stalls everywhere and best of all, recipes are everywhere, too.
I have loooong been a fan of Turkish pide that has been around forever and Gözleme are a much simplified version. Gözleme use a simple flour/water (and sometimes yoghurt) dough, requiring no yeast and are cooked in a pan or BBQ rather than in an oven. Therefore they are very suitable for street food and easy home making. I actually love the crispy light dough by itself and you can fill it with so many things. I love spinach and feta or minced lamb fillings. You can eat them as they are, with a little squeeze of lemon, or if you’re feeling fancy, with a side of cucumber yoghurt dip. But really, they are so good on their own. My only recommendation is to eat them fresh! This recipe uses yoghurt in the dough as I think it makes a better tasting bread and I use some egg in the spinach to bring it all together for a creamier filling, though you can just use shredded spinach and crumbled feta – no pots needed!
Gözleme - 2 ways
Serves: 4 (makes 6 Gözleme, 3 of each type)
- 200 g Greek-style yoghurt
- 250 g Self raising flour
Spinach and feta filling
- 200 g English spinach
- 200 g feta cheese, crumbed
- 25 g parmesan cheese, grated
- 1 egg, lightly beaten
- 200 g minced lamb
- 1 teaspoon garlic oil
- ¼ teaspoon cumin seed
- ¼ teaspoon coriander seed
- ¼ teaspoon ground cinnamon
- 20 g raisins
- 100 g feta, crumbed
- 20 g pine nuts, toasted
- 100 g natural (or Greek-style) yoghurt
- ¼ continental cucumber
- 1 tablespoon mint, roughly chopped
- ¼ teaspoon cumin seeds, dry toasted and crushed
- lemon wedges to serve
- To make the spinach filling, wilt the spinach leaves over a low heat in a dry pan, drain and roughly chop. Allow to cool.
- Combine with the feta, parmesan and egg.
- Season with salt and pepper (as feta and parmesan can be quite salty, you may not need to add salt).
- To make the lamb filling, fry minced lamb in garlic oil until browned.
- In a separate un-oiled pan, dry toast the cumin and coriander seeds over a medium heat, then crush into a powder using a mortar and pestle.
- Add the spices to the lamb mix, allow to cool, then mix through the raisins, feta and pine nuts.
- Season with salt and pepper (feta can be quite salty, so you may not need to add much salt).
- To make the cucumber dip, peel the cucumber, slice lengthways in half and remove the seeds. Roughly chop, salt and leave for 30 minutes. Rinse and drain.
- Mix the cucumber through the yoghurt, then add the cumin seeds and mint.
- Season with salt and pepper.
- To make the dough, combine the flour and yoghurt with a pinch of salt in a stand mixer and knead for 10 minutes until soft (it will be a little sticky).
- Place in a bowl, cover and let rest for 30 minutes at room temperature.
- Cut dough into 6 pieces and form into balls.
- Roll each ball out into a very thin round sheet (use a little flour as necessary to prevent sticking to the rolling pin/work surface).
- Spoon a layer of filling over one half of each circle, leaving a couple of cm of edge.
- Fold over and pinch edges to seal.
- Heat a heavy-based pan or griddle over a medium-high heat.
- Brush the surface of each gözleme liberally with olive oil and fry for 3 -5 minutes on each side, until a darkish golden brown.
- Remove from heat, cut into wedges and serve with lemon wedges and the dipping sauce.