Last time I had gozleme it was bought for me by a Turkish friend at a festival, and it was authentic and delicious. Do you think I could find any in my area? Not a chance! So I had a go at making it myself..and it wasn't half bad.
Gozleme
Dough
Mix the following and knead for a few minutes, then cut into 8 portions and let it rest while you make the filling.
- 500g of plain flour
- a pinch of salt
- 400g of plain Greek style yoghurt
- 4 tablespoons of olive oil
Fillings
There are a few different types, and really, you could use anything you want. Combine each one individually and then layer a few fillings or use just one at a time.
Spinach and Feta
- 1 cup of grated Cheddar
- 1 cup of crumbled fetta
- 2 cups of barely cooked spinach or silver beet
- 2 spring onions, chopped
- white pepper, parsley, marjoram
Lamb
- 500g browned lamb mince
- half cup of chopped tomato
- cumin, paprika, chili, oregano, garlic
Haloumi
- thin slices of haloumi
- finely chopped chili
- finely chopped parsley
Monkey Boys favourite (probs not authentic)
- thin slices of mild salami
- grated Cheddar
- nothing green or spicy
Cooking
- Roll each piece of dough at as thinly as possible, about 30 cm wide. I made a circle, but I have a feeling traditional gozleme are rectangular.
- Place filling sparingly on one side, wet the dough around the edges and fold over, pressing lightly over the whole gozleme.
- Cook on a oiled BBQ hotplate or fry pan. Turn often, and don't allow to burn. It will take about 10 minutes to cook properly.
- Cut into smaller pieces and serve with lemon if you like.
Here are the finished gozleme at the far right, sharing a table with some grilled eggplant, zucchini mint fritters with yoghurt sauce, plain pasta for the monkeys, salad, and pesto pasta made with basil from the garden. Yum!
xx