Gözleme

How to Make Gözleme

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1. Mix the flour and salt in a bowl. Add the yoghurt and oil and enough lukewarm water to make a soft, slightly sticky dough. Knead on a floured surface for 5 minutes, until smooth and elastic.

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2. Cover the dough and rest for 30 minutes.

   Mark done Start 30 min timer

3. While the dough rests, put the spinach in a colander and pour over boiling water until it wilts. Rinse under cold water, squeeze very dry and chop. Mix with the feta, spring onions, mint and pepper.

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4. Divide the dough into 4 balls. Roll each one on a floured surface into a thin round or square about 30 cm across, as thin as you can without tearing.

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5. Spread a quarter of the filling over one half of each piece of dough, leaving a 2 cm border, and fold the other half over. Press the edges to seal.

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6. Heat a large, dry frying pan or griddle over medium-high heat. Cook each gözleme for 2 to 3 minutes on each side, until golden with brown spots.

   Mark done Start 2 min timer

7. Brush with melted butter, cut into squares and serve hot with lemon wedges.

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Tips for Making Gözleme

• Squeeze the spinach until it is dry. Wet filling steams the dough from the inside and makes the gözleme soggy and hard to seal.
• Roll the dough as thin as you can. If it springs back, let it rest for 5 minutes and roll again, since resting relaxes the gluten.
• Keep the heat at medium-high and turn the gözleme once. Too low and it dries out before it browns, and too high and it burns before the dough is cooked.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Fresh herbs work in place of the dried mint at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Gözleme

• Ayran or cold yoghurt drink
• Tomato and cucumber salad
• Lemon wedges

Storing & Reheating Gözleme

Best eaten hot from the pan. Leftovers keep in the fridge for 2 days; reheat in a dry pan for 2 minutes on each side. Uncooked, filled gözleme can be frozen between sheets of paper for 1 month.

Gözleme FAQ: Common Questions

Gözleme Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.