Turkish Gozleme: A Delicious & Easy Recipe to Make at Home

Turkish Gozleme: Imagine biting into a warm, flaky flatbread, its golden crust giving way to a savory filling of seasoned spinach and creamy feta cheese. That’s the magic of Gozleme, a beloved staple of Turkish cuisine that’s surprisingly easy to make at home. I’m so excited to share my family’s recipe with you!

Gozleme, pronounced “goz-leh-meh,” translates to “eye-pancake,” a charming reference to the little bubbles that form on the surface as it cooks. This rustic dish has deep roots in Turkish culinary history, traditionally prepared in rural areas over a saç, a large, slightly concave griddle. Passed down through generations, Gozleme represents the heart of Turkish home cooking, a symbol of warmth, hospitality, and shared meals.

What makes Turkish Gozleme so irresistible? It’s the perfect combination of textures and flavors. The thin, crispy dough provides a delightful contrast to the soft, flavorful filling. While spinach and feta are classic choices, the beauty of Gozleme lies in its versatility. You can customize it with ground meat, potatoes, herbs, or any combination of ingredients that tantalize your taste buds. Beyond its deliciousness, Gozleme is also incredibly convenient. It’s a fantastic option for a quick lunch, a satisfying snack, or even a light dinner. So, let’s get started and bring a taste of Turkey to your kitchen!

this Recipe

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons olive oil
• For the Filling (Spinach and Feta):
• 1 pound fresh spinach, washed thoroughly and chopped
• 8 ounces feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• For Brushing:
• 1/4 cup melted butter

Preparing the Dough:

1. In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Make a well in the center of the flour mixture. Pour in the warm water and olive oil.
3. Using a wooden spoon or your hands, gradually incorporate the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
5. Form the dough into a ball. Lightly oil a clean bowl and place the dough in the bowl, turning to coat.
6. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest for at least 30 minutes, or up to 2 hours. This resting period allows the gluten to relax, making the dough easier to roll out.

Preparing the Spinach and Feta Filling:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Add the chopped spinach to the skillet. Cook until the spinach wilts and reduces in volume, about 5-7 minutes. Stir frequently to ensure even cooking.
4. Remove the skillet from the heat. Drain any excess liquid from the spinach mixture. This is important to prevent the gozleme from becoming soggy. You can squeeze the spinach with your hands or use a colander.
5. In a bowl, combine the cooked spinach mixture, crumbled feta cheese, black pepper, and red pepper flakes (if using). Mix well to combine all the ingredients. Taste and adjust seasonings as needed. You might want to add a little salt, but be mindful that feta cheese is already salty.

Assembling and Cooking the Gozleme:

1. Divide the dough into 6-8 equal portions. On a lightly floured surface, roll each portion into a thin, almost translucent circle or oval, about 8-10 inches in diameter. The thinner the dough, the better the gozleme will be. Don’t worry if the dough tears a little; it will still taste delicious.
2. Place a generous amount of the spinach and feta filling on one half of the rolled-out dough. Leave about 1/2 inch border around the edges.
3. Fold the other half of the dough over the filling, creating a half-moon shape.
4. Press the edges of the dough firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. This will prevent the filling from leaking out during cooking.
5. Heat a large, dry skillet or griddle over medium heat. You don’t need to add any oil to the skillet.
6. Carefully place one or two gozleme in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and slightly puffed up.
7. While the gozleme is cooking, brush the top side with melted butter. This will give it a beautiful golden color and a rich flavor.
8. Flip the gozleme and brush the other side with melted butter. Continue cooking until golden brown and cooked through.
9. Remove the cooked gozleme from the skillet and place it on a cutting board.
10. Repeat the process with the remaining dough and filling.

Serving the Gozleme:

1. Cut the gozleme into wedges or squares.
2. Serve immediately while hot and crispy.
3. Gozleme can be enjoyed on its own or with a side of yogurt or a simple salad.

Tips and Variations:

• Dough Variations: You can substitute some of the all-purpose flour with whole wheat flour for a healthier version. You can also add a tablespoon of yogurt to the dough for extra tenderness.
• Filling Variations: Get creative with your fillings! Some popular variations include:
  • Potato and Onion: Cooked and mashed potatoes with sautéed onions and spices.
  • Ground Beef: Cooked ground beef with onions, peppers, and tomatoes.
  • Cheese: A mixture of different cheeses like mozzarella, cheddar, and ricotta.
  • Mushroom and Onion: Sautéed mushrooms with caramelized onions and herbs.
• Cooking Method: If you don’t have a skillet or griddle, you can also bake the gozleme in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown. Brushing with butter is still recommended for baking.
• Make-Ahead Tip: You can prepare the dough and filling ahead of time and store them separately in the refrigerator. Assemble and cook the gozleme just before serving.
• Freezing Tip: Cooked gozleme can be frozen for later use. Wrap them individually in plastic wrap and then place them in a freezer bag. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Enjoy your homemade Turkish Gozleme!

Conclusion:

And there you have it! This Turkish Gozleme recipe is more than just a meal; it’s an experience, a journey to the heart of Turkish cuisine, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone looking to expand their culinary horizons and impress their friends and family with something truly special. The combination of the flaky, golden-brown dough and the savory, flavorful filling is simply irresistible.

But why is this recipe a must-try? First and foremost, it’s surprisingly easy to make! Don’t let the idea of homemade dough intimidate you. I’ve broken down each step into manageable chunks, and with a little practice, you’ll be whipping up perfect gozleme in no time. Secondly, it’s incredibly versatile. While I’ve shared my favorite filling combination, the possibilities are endless! Feel free to experiment with different cheeses, vegetables, and meats to create your own signature gozleme.

Speaking of variations, let’s explore some serving suggestions and exciting twists you can put on this classic dish. For a vegetarian option, try a filling of spinach, feta cheese, and dill. The salty feta pairs perfectly with the earthy spinach and fragrant dill. If you’re a meat lover, consider adding some seasoned ground beef or lamb to the filling. A sprinkle of red pepper flakes will add a touch of heat. For a sweeter treat, you can even fill the gozleme with Nutella or fruit preserves. Imagine a warm, flaky pastry filled with gooey Nutella – pure bliss!

Beyond the filling, consider serving your gozleme with a variety of accompaniments. A dollop of plain yogurt or sour cream adds a cool and creamy contrast to the savory filling. A simple side salad of fresh greens and tomatoes provides a refreshing counterpoint. And for a truly authentic Turkish experience, serve your gozleme with a glass of Turkish tea.

Serving Suggestions:

* Serve warm, fresh off the griddle.
* Accompany with plain yogurt or sour cream.
* Offer a side salad of fresh greens and tomatoes.
* Pair with Turkish tea for an authentic experience.
* Cut into wedges for easy sharing.

Variations:

* Vegetarian: Spinach, feta, and dill filling.
* Meat Lover: Seasoned ground beef or lamb filling.
* Sweet: Nutella or fruit preserve filling.
* Cheese Lover: A blend of mozzarella, cheddar, and parmesan.
* Spicy: Add red pepper flakes to any filling.

I’m so excited for you to try this recipe and discover the joy of making your own Turkish Gozleme. It’s a dish that’s perfect for a quick lunch, a satisfying dinner, or even a special occasion. Once you’ve mastered the basic technique, you’ll be able to create endless variations to suit your own taste and preferences.

Now, it’s your turn! I encourage you to head to the kitchen, gather your ingredients, and give this recipe a try. Don’t be afraid to experiment and have fun with it. And most importantly, please share your experience with me! I’d love to hear about your favorite fillings, any variations you’ve tried, and any tips or tricks you’ve discovered along the way. Leave a comment below, tag me in your photos on social media, or send me an email. I can’t wait to see what you create! Happy cooking!