Gözleme filling:
Fillings for gözleme vary by region and personal taste, and include a variety of:
- Meats – minced beef, chopped lamb, fresh or smoked seafood;
- Vegetables – spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic, mushrooms, potatoes;
- Cheeses -Feta, Turkish white cheese;
- Eggs;
- Seasonal herbs, and spices.
The Gözleme dough
Gözleme dough is the easiest dough to work with. Even if you are new to making your own flatbreads, this is a great one to start with!
- it’s traditionally made without yeast;
- only requires 4 ingredients: flour, olive oil, salt and water
- easy to mix in a stand mixer or food processor
- the dough is very easy to work with and to roll out
How to make Gözleme
- Put all ingredients into food processor, fitted with dough hook. Process until ball forms.
- Wrap the dough in foil and let rest for 20 minutes at room temperature.
- Meanwhile prepare the fillings of your choice.
- Cut the dough in 4 equal parts.
- Roll the first one to a rectangle 20×25 cm and spread the filling over half the pastry part. Fold other side over to cover filling.
- Cook into a preheated pan on both sides.
Storage:
- Cooked Gözleme isgreat eaten while hot and crispy but it is also great when cold. So your Lunchbox will also love it😊.
- Dough can be kept for 3 to 4 days in fridge
- Do not keep filled uncooked Gözleme in fridge. They will be soggy.
- Cooked Gözleme can be frozen or kept in fridge – cool, wrap, put in container
- Reheat on tray in oven at 180 °Cfor 7-10 minutes.
Another amazing recipe from a cooking website where leftovers are welcomed , utilized in so many ways and nothing is wasted (something everyone ,everywhere needs to learn in a world where so many go hungry and yet so much good food is thrown away)
Right to the point. Thank you!