Vegan Turkish Gözleme Recipe

Introduction

Vegan Turkish Gözleme is a delightful, savory pastry filled with various ingredients, making it a beloved street food in Turkey. Traditionally made with a simple dough and stuffed with ingredients like spinach, potatoes, or mushrooms, Gözleme is versatile, satisfying, and easy to prepare at home. This detailed recipe will guide you step-by-step through the process of creating authentic vegan Gözleme, perfect for a snack, light lunch, or appetizer.

Ingredients

For the Dough:

  • 2 cups all-purpose flour (or whole wheat flour)
  • 1/2 teaspoon salt
  • 3/4 cup warm water (approximately)
  • 1 tablespoon olive oil (optional, for richness)

For the Filling:

  • 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium potato, peeled and grated (or 1 cup mashed potatoes)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped (optional)
  • 1 tablespoon olive oil (for sautéing)

For Serving (Optional):

  • Vegan yogurt or tahini sauce
  • Fresh lemon wedges

Equipment Needed

  • Large mixing bowl
  • Rolling pin
  • Frying pan or skillet
  • Spoon or spatula
  • Knife and cutting board
  • Grater (if using fresh potato)

Preparation Steps

Step 1: Prepare the Dough

  1. Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Mix well to ensure the salt is evenly distributed.
  2. Add Water: Gradually add the warm water to the flour mixture. Use a spoon or your hands to mix until a rough dough forms.
  3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
  4. Rest the Dough: Cover the kneaded dough with a damp cloth or plastic wrap. Let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

Step 2: Prepare the Filling

  1. Sauté the Onions and Garlic: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
  2. Add Spinach and Potato: Stir in the chopped spinach and grated potato (or mashed potatoes). Cook for another 5-7 minutes, stirring occasionally, until the spinach is wilted and the potato is tender.
  3. Season the Filling: Add the cumin, paprika, salt, and pepper. Mix well to combine all the flavors. If using fresh parsley, fold it in at the end. Remove the skillet from heat and let the filling cool slightly.

Step 3: Assemble the Gözleme

  1. Divide the Dough: After resting, divide the dough into 4 equal pieces. Keep the remaining dough covered to prevent it from drying out.
  2. Roll Out the Dough: On a lightly floured surface, take one piece of dough and roll it out into a thin circle, about 10-12 inches in diameter. The thinner, the better, as it will cook faster and become crispier.
  3. Fill the Gözleme: Place about 1/2 cup of the filling on one half of the rolled-out dough. Leave a small border around the edges to allow for sealing.
  4. Fold and Seal: Carefully fold the other half of the dough over the filling to create a half-moon shape. Press the edges together to seal, using a fork to crimp the edges if desired. This helps prevent the filling from spilling out during cooking.

Step 4: Cook the Gözleme

  1. Heat the Skillet: In the same skillet, add a little more olive oil (or use a non-stick spray) and heat over medium heat.
  2. Cook the Gözleme: Place the filled Gözleme in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Press down gently with a spatula to ensure even cooking and to help the filling heat through.
  3. Repeat the Process: Continue rolling out and filling the remaining pieces of dough until all Gözleme are cooked. You can keep them warm in a low oven while cooking the others.

Step 5: Serve

  1. Cut and Plate: Once cooked, remove the Gözleme from the skillet and let them cool for a minute before slicing into wedges.
  2. Garnish: Serve warm with vegan yogurt or tahini sauce on the side, and fresh lemon wedges for squeezing over the top.

Nutritional Information (Per Serving, based on 4 servings)

  • Calories: 250
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Sodium: 300mg
  • Total Carbohydrates: 40g
    • Dietary Fiber: 5g
    • Net Carbs: 35g
  • Protein: 7g

SmartPoints

For those following the Weight Watchers program, each serving of this Gözleme is approximately 6 SmartPoints, making it a nutritious and filling choice.

Tips for Success

  • Dough Consistency: The dough should be soft but not sticky. Adjust with a little more flour or water as needed.
  • Variations: Feel free to experiment with different fillings, such as mushrooms, lentils, or mixed vegetables.
  • Cooking Method: If you prefer a healthier option, you can bake the Gözleme in the oven at 375°F (190°C) for about 20 minutes, flipping halfway through.

Storage Instructions

Leftover Gözleme can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or oven until heated through.

Conclusion

Vegan Turkish Gözleme is a delightful pastry that offers a world of flavor and nutrition. Its flaky exterior and savory filling make it an excellent dish for any occasion.

Final Thoughts

This recipe showcases the versatility of plant-based cooking while bringing a taste of Turkish cuisine to your home. Whether enjoyed as a snack, a light meal, or part of a larger spread, these Gözleme are sure to impress. Enjoy them fresh off the skillet for the best flavor and texture!