Gozleme is one of the most famous Turkish pastries known by tourisits visiting our country. How has it become that famous? Local people make and sell it at almost all tourist attractions. You can see them everywhere you visit in Turkey. It doesn’t matter where you go, it could be a historical place, beach or a plateau. You can even find gozleme at roadside restaurants when your bus has a break.
Local people don’t need to have a restaurant for this. Just a stand and fire will be enough for them. It’s not surprising to see women making gozleme even at the back of a pickup truck. They generally use a very thin iron plate on fire to bake pastries. You can see it behind the local woman in the post titled Gozleme Woman. It works with electricity and very practical. People use wood fire in villages and gozleme baked on it is absolutely more tasty.
It has several fillings from minced meat to cheese, you can create your own filling too. It is generally made savory, but I’ve tasted a gozleme filled with cream and honey once at a roadside restaurant. It wasn’t so bad, but my choice is always savory ones. We generally have it with cold ayran or Turkish tea.
We filled ours with a mixture of goat cheese and herbs like fennel, parsley and scallion. Also, we used whole wheat flour unlike local people, so ours is more brownish.
If you feel lazy to make dough yourself, you can use phyllo pastry (yufka) for an easy gozleme. See it here.
- 2 cups whole wheat flour
- ¾ cup lukewarm water
- ½ tsp salt
- 1 tbsp olive oil
- 1 cup goat cheese, chopped
- 2 scallions, chopped
- ½ cup chopped fennel
- ¼ cup chopped parsley
- Salt to taste
- ¼ cup olive oil to coat gozleme
- Mix everything for the filling.
- Mix flour, salt and water and make a non sticky dough.
- You can add a little extra flour or water to have the right result.
- Divide them into small balls and cover them with wet cloth to prevent them from drying.
- Dust the counter with a little flour.
- Roll the balls thin here.
- Put some filling on one side and fold.
- Seal it with your fingers and cut the excessive parts.
- Heat a non stick pan over medium heat and put one or two gozlemes on it.
- Cook its one side about 20 seconds.
- Turn it over and brush it with olive oil and cook the other side for 20 seconds.
- Turn it over again and brush the other side with olive oil.
- Turn it over again and cook that side for 10-20 seconds.
- Both sides are coated with olive oil and get a nice brown color this way.
- Repeat these steps until your finish the balls.
- Serve it warm with ayran or tea.