Turkish Gozleme

Introduction: Indulge in the exquisite flavors of authentic Turkish cuisine with our meticulously crafted Gozleme recipe. This traditional dish features a delicate and elastic dough, prepared effortlessly in a stand mixer, paired with a delectable spinach and feta filling. Follow our step-by-step guide to create a culinary masterpiece that will transport your taste buds to the vibrant streets of Turkey.

Dough Preparation:

  1. Begin by combining flour and salt in the bowl of your stand mixer, ensuring a uniform blend.
  2. Activate the yeast by mixing it with sugar in a cup of warm water. Allow it to proof for 10 minutes until it becomes bubbly and foamy.
  3. Incorporate the yogurt, olive oil, and yeast mixture into the flour, mixing until a soft yet non-sticky dough forms.
  4. Divide the dough into six equal portions, shaping them into smooth balls. Arrange on a greased tray, allowing the dough to rise for 30 minutes to an hour, doubling in size.

Spinach and Feta Filling:

  1. Thaw frozen chopped spinach in the microwave as per instructions, removing excess water by squeezing.
  2. Sauté chopped onions in oil until softened, adding crushed red pepper for a flavorful kick.
  3. Combine the prepared spinach with the onions, allowing the flavors to meld. Avoid adding salt, as the feta cheese in the filling provides ample seasoning.
  4. Cool the spinach-onion mixture before introducing crumbled feta, ensuring an even distribution.

Shaping and Cooking Gozleme:

  1. Roll out a portion of the risen dough on a floured surface, aiming for an ultra-thin, large circle.
  2. Fold two opposite sides toward the center, creating a rectangular shape.
  3. Divide the filling into six equal parts, placing one portion in the center of the dough.
  4. Fold the remaining two sides over the filling, sealing the edges meticulously.
  5. Heat a skillet on medium-high, brushing the gozleme with olive oil before cooking on both sides until golden brown.
  6. Maintain a medium to low heat to ensure thorough cooking without a doughy interior.
  7. Slice the cooked gozleme into 2 or 4 pieces and serve warm for an authentic Turkish experience.

Detailed Instructions for Website: Immerse yourself in the rich culinary heritage of Turkey by trying our authentic Turkish Gozleme recipe. Crafted with precision and passion, our step-by-step guide guarantees a gastronomic journey that mirrors the bustling streets of this culturally vibrant country.

Dough Preparation: Start by combining high-quality flour and a pinch of salt in the bowl of your stand mixer. This essential step ensures the perfect texture and consistency for the dough. Next, activate the yeast by carefully blending it with sugar in a cup of warm water. Allow this mixture to proof for 10 minutes

Ingredients

To make the dough –

  • ▢3 cups All Purpose flour
  • ▢2 ¼ teaspoon Active Dry yeast
  • ▢1 teaspoon Sugar
  • ▢3 tablespoon Olive oil
  • ▢2 tablespoon Yogurt
  • ▢1 teaspoon Salt
  • ▢1 ¼ cup Warm water might need more or less

To make the Filling –

  • ▢10 oz Spinach chopped
  • ▢1 Onion finely chopped
  • ▢8 oz Feta cheese
  • ▢1 ½ teaspoon Crushed red pepper adjust based on spice level
  • ▢2 teaspoon Olive oil

Instructions

To make the dough –

  • I made the dough in my stand mixer. In the bowl of the mixer, add the flour and salt and mix to combine.
  • In a measuring cup, heat about 1 cup of water. Add the active dry yeast and sugar to the water and mix well. Cover the cup and let the yeast proof for about 10 minutes.
  • The yeast would be bubbly and foamy at the end of 10 minutes. If the yeast does not appear foamy, then the yeast might be dead and you have to start with a new batch.
  • Add the yogurt and the yeast mixture to the bowl along with the olive oil and start mixing. Add more water if needed to make a very soft dough. The dough would be very soft but not sticky.
  • Dived the dough into 6 equal pieces and make a smooth ball. Place the dough balls on a greased tray, well spaced and cover with a plastic wrap.
  • Let the dough rise for about 30 minutes to an hour or until it has doubled in size.

To make the spinach and feta filling –

  • I used frozen chopped spinach to make the filling.for the Gozleme. In a microwave safe bowl, place the spinach and thaw it in the microwave according to the instructions on the microwave.
  • Squeeze all the extra water out of the thawed spinach and keep it aside.
  • Heat oil in a pan and once it heats up, add the chopped onion. Let the onion cook a bit.
  • Add the crushed red pepper to the onions and let it cook for couple of minutes more. Do not let the onions caramelize too much. Just cook until they are soft and translucent.
  • Add the prepared spinach to the pan and mix well to combine. Cook for couple of minutes more for flavors to combine. DO NOT ADD SALT. The Feta cheese has a lot of salt and that was just enough for the filling. Also taste the cheese and then decide if you need any extra salt.
  • Let the spinach onion mixture cool down to room temperature and then add the crumbled feta to the mixture. Mix well to evenly combine.

To shape and cook the Gozleme –

  • Once the dough has risen, take one piece of dough and place it on a well floured surface.
  • Start rolling the dough to form a large circle which is very very thin. Make sure that you roll the dough very thin or else the Gozleme will feel very doughy.
  • Fold two opposite sides of the dough towards the center.
  • Divide the filling into 6 equal parts. Place one part of the filling in the center of the dough. Refer to the picture below to understand the folding technique.
  • Now fold the other two opposite sides over the filling towards the center, overlapping and seal the edges well.
  • Heat a heavy skillet / pan on medium high heat.
  • Brush the prepared gozleme dough with olive oil and place it on the hot pan, oiled side down.
  • Cook on medium heat until golden brown and then flip to the other side. Before flipping, brush this side with oil as well.
  • Cook on both the side until golden brown. Make sure that the heat is on low to medium to allow the Gozleme to cook all the way through. If cooked on too high heat, the outside will cook quicker and the interior will still remain very doughy.
  • Slice into 2 or 4 pieces and serve warm.