Gozleme
Gözleme are thin, mostly spicy, filled flatbreads made from Yufka dough. They are a specialty of Turkish cuisine , especially Anatolian .
To prepare the dough , flour , water and salt (and some yeast in some recipes ) are made into a smooth, soft dough and shaped into tangerine-sized balls. After the dough has rested under a damp cloth for about half an hour, the balls are rolled out into very thin, plate-sized cakes with a finger-thick wooden stick or a rolling pin , similar to strudel dough .
Then one half of the cakes is not too thickly filled with a filling, folded shut and the edges pressed firmly. Gozleme are baked without fat on the sac , a large, slightly convex heating plate. Originally they were baked on a heated stone or in a dry pan. After about five minutes, they are turned over and baked for another five minutes. Before serving, the gözleme are brushed on top with melted butter .
The most popular variant is Peynirli Gözleme with sheep cheese ( beyaz peynir , feta ), spinach and fresh herbs . For this, all ingredients are used raw and roughly chopped as a filling. Other fillings are potatoes or spicy minced lamb . There is also sweet gozleme for dessert .
Gözleme are popular as a snack all over Turkey and are now also offered in some restaurants and snack bars in Germany . Depending on the region, there are other names for gozleme or similar dishes with different fillings that can be raw or pre-cooked. Çökelekli are made with a certain sheep cheese, sıkma are first fried and then filled. Bükme usually contain a spinach filling.
Roll out the dough
Application of the filling (in this case sheep cheese, spinach and herbs)
Frying
