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Category: Turkish recipes
Servings: 10
Time: 40-60 minutes
Difficulty: Easy

Gözleme is a savory Turkish pastry made by rolling dough with a thin roller and repeatedly folding it. It is filled, and browned in a pan. Varieties include:

  • etli = meat
  • ispanakli = with spinach
  • karisik = mixed
  • kasar peynirli = with yellow cow's milk cheese
  • katmer = plain
  • kiymali = with ground lamb
  • mantarlı = mushrooms
  • patatesli = with mashed potatoes
  • peynirli = with white sheep's milk cheese (feta)

A modern variation is honey and banana served hot with a slice of lemon.


Serves 10


Preparing gözleme; Istanbul, Turkey.

The Dough

  1. Sift flour in a large bowl, reserving one cup of flour.
  2. Sprinkle with salt and mix. Make a hole in the centre.
  3. Combine yeast and sugar in a small bowl.
  4. Add ¼ of a cup of warm water, stir. Pour into hole in the centre of the flour.
  5. Cover yeast with some flour. Let stand for 10 minutes to rise.
  6. Stir in remaining water, blending thoroughly. Knead for 5 minutes to form a medium soft dough.
  7. Cover and let rise in a warm place for one hour or until double in bulk.

The Gözleme

  1. Place dough on lightly floured board. Divide into 10 portions with floured hands.
  2. Shape into balls; roll each ball out with rolling pin into rectangles 5 mm thick. Brush with oil.
  3. Fold opposite edges over, bringing edges together in centre.
  4. Spread filling over half of pastry. Then fold other half over filling shaping into an oblong.
  5. Seal edges well, pressing slightly.

The Cooking

  1. Heat griddle or a cast iron skillet.
  2. Grease with butter and place gözleme on griddle.
  3. Brown on both sides. Serve hot.

Ayran is almost always served with gözleme.