Ok, I had a minor discovery moment yesterday. I was out in Nijmegen, Holland doing a spot of food shopping, and came across a Turkish grocery store so I popped in to buy some fresh chillis and herbs. I could smell something really quite delicious coming from the back of the store so went to investigate. There, behind a counter, was a Turkish woman, who I discovered owned the store, together with her brother, her mother, her father, her husband, her grandmother……..
Anyway, she was cooking what looked to be like rectangular pancake things with different fillings.
Unfortunately I didn’t have my camera with me, only my memory. The lady told me she was making Gozleme, one had a feta cheese and spinach stuffing, one with minced lamb and parsley, and one had potato..and yep, you guessed it, parsley.
The lady showed me how she made them and only spoke Turkish so I had to try and remember what she did!
I bought 2 of these Gozlemes to try, the Feta and the lamb one. They were simply divine!
I’ve since returned home and scoured the internet looking for a recipe that fits what I tasted yesterday, and there are so many recipe variations, some with yeast, some without, some with salt, some without, and so on. What I have done is experiment myself with different ingredients, that is to yeast or not to yeast!. You really must make these, or try and hunt out a Turkish food stall and get one. So delicious.
After experimenting in the kitchen over the weekend, and tweeking the recipe, I’ve come up with a recipe for Gozleme which is as close to the Gozleme I tasted from the Turkish lady in the grocery store!. Please see below for what I consider to be a recipe which will waken your taste buds and wow your friends and family.
3 – 4 cups or 300 g – 400 g All purpose (plain) flour
1 1/4 cups or 300 ml warm water
1 x 8 g yeast sachet
1 1/2 tsp sugar
2 tblsp olive oil
For fillings see below or you can make plain ones and use as wraps.
1. Add the warm water (the water should be not so hot you can’t put your finger in it!), yeast, and sugar into a jug and leave somewhere warm until frothy. Depending on how warm the surroundings are, anything from 10-30 minutes. The jug will look like the photo below when it is ready.
2. Sift the flour into a mixing bowl, together with the salt and 2 tablespoons of olive oil. **** Start with the minimum quantity stated for the flour. You may not need to use the extra. I used my Kitchenaid mixer with the dough hook attachment, so weighed the ingredients out directly into the mixing bowl.
When the yeast is frothy, add to the flour mixture and start the mixture on a slow setting until all ingredients are combined.
Once combined, turn the speed up to about number 5, and let it knead for about 10 minutes. If kneading by hand, think of it as therapeutic, and knead on a flour dusted surface for 10 minutes!
The dough will be ready when it starts to pull away from the sides of the bowl. See photos below. If the dough is too ‘wet’ and doesn’t pull away from the sides, add the extra flour in Tablespoon increments. Each brand of flour is different and I have noticed the flour quantity does vary if I use different flour!
3. Dust your hands with flour and remove the dough from the mixer. Divide into 6 even size balls and place on a lightly greased baking tin. Cover with a clean cloth and place somewhere warm to rise so it doubles in size. I placed my tin on top of the radiator and it took 20 minutes, however, times will vary depending on how warm your place is.
TIP: When the dough has risen, you need to roll it out. For best results, this takes a bit of patience, but the results are well worth it.
Find yourself a chopping board, or greaseproof paper which you will need to use to roll the dough out onto. If you choose to roll the dough directly onto a work surface, you will have great difficulty transferring the gozleme to the hot plate as it is so delicate! If it’s on a board or greaseproof, you can lift the whole lot over to the hotplate and simply slide it onto the hotplate. Trust me on this!
4. Lightly dust the surface, your rolling pin and your hands with flour. Roll out the dough into a rectangle shape, as thin as you can (a couple of millimeters). Lightly brush the surface with oil, and taking the left and right sides, bring them to the center (see photo below). Rotate the dough 90 degrees, and roll out again to form a rectangle.
Oil the surface, and fold one more time, and roll out again to the final rectangle shape.
The folding and rolling will give the final dough a lighter, more elastic texture.If you want the gozleme to be very crispy with very little ‘bounce’, leave the folding process out.
5. Time for fillings! See below for filling suggestions.
Get your hotplate on and heated up.
Brush the dough surface with a bit of oil and place your chosen filling on half of the surface, distributing lightly and evenly. Fold the empty half over and pinch all the sides to seal the parcel. Brush the surface lightly with oil See the photo on the right, the dough is rolled out very thin so you can see the filling through it!
6. Now for the tricky bit! If you’ve prepared the Gozleme on a chopping board or grease proof paper, well done for following my advice!!, lift the whole thing over to the hotplate and transfer it, with the brushed oil side down, onto the heat. Lightly brush the other side with oil once its on the hotplate. If you have a pizza paddle (most of us don’t!), use that, or a fish slice will do. When the underside has started to brown, carefully turn the Gozleme over to cook the other side.
When it’s done, it will look like the photos you see below. Repeat the process for the other 5 balls of dough.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
YOU CAN ALSO MAKE UP ANY OF THESE FILLINGS, ADD SOME SALAD AND ROLL UP LIKE A TORTILLA! (SEE THE MAIN PHOTO )
Minced Meat – use any type of minced lamb, beef, chicken.
For this recipe, fry 250g of mince, a finely chopped onion and a chopped garlic clove, 1 teaspoon paprika, and 2 teaspoons of Raz el Hanout spice to the mixture. This gives a lovely North African taste to the Gozleme. Salt & pepper to taste. I buy my spices from a local Turkish grocery store. Allow to cool before you fill the gozleme.
***If you would like to make up your own Raz el Hanout Spice mix, the ingredients below will make around 3 Tablespoons, which you can store in an air tight bottle.
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Feta Cheese and Spinach.
Use approx 250g of feta cheese, (mozerella also works well) broken up into small pieces, and a handful of fresh spinach. Avoid using frozen or tinned spinach as this is too watery and will ruin your dough mixture. If you can’t get hold of fresh spinach, chopped fresh herbs of your choice is also tasty, Flat leaf parsley, basil, coriander. You choose! Don’t use salt if your feta cheese is salty (taste it to try!) Add pepper.
Almond and Raisin and Honey.
You may think this is odd, but if you like Peshwari naan breads, you will love this! It’s lighter than naan, and has a lovely sweet flavour. You’ll need a bag of ground almonds, a handful of raisins and some finely sliced almonds. Lightly drizzle honey all over the filled half. Distribute ingredients evenly on half of the Gozleme, fold over and cook.
Minced Chicken / Turkey with Chili.
If you like a bit of heat, follow the recipe for minced meat, and either cook the finely chopped fresh chilli with the meat, or if you like more of a crunch, sprinkle the raw finely chopped chilli directly onto the rolled out Gozleme. Sprinkle chopped coriander and or parsley, season to taste and enjoy!
If you’ve tried these recipes or invented some fillings of your own, let us know! We’d love to hear about your adventures of making Gozleme, and what flavours you ended up using. We hope you enjoy making these as much as we did….and enjoyed eating them even more!
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