turkishflatbreadspinachvegetarianpan-friedstreet-food

Gözleme

Name: Gözleme
Prep time: 12 min
Cook time: 16 min
Total time: 30 min
Yield: 2
Cuisine: Turkish
Ingredients: 180 g plain flour; 3 g fine salt; 10 ml olive oil; 110 ml warm water; 10 ml olive oil; 80 g onion, finely chopped; 180 g fresh spinach, roughly chopped; 90 g feta, crumbled; 1 medium egg; 10 g fresh dill, chopped; 1 g black pepper; 10 ml olive oil

This gözleme is crisp and blistered outside, with a tender, chewy flatbread wrapped around a savory filling of spinach, feta, onion, dill, and egg. It is quick enough for a weeknight yet satisfying and bakery-style when served hot from the pan.

30 min

2 servings

522 kcal

Turkish

Ingredients

Hamur

180 gplain flour
3 gfine salt
10 mlolive oil
110 mlwarm water

Ispanaklı iç harç

10 mlolive oil
80 gonion, finely chopped
180 gfresh spinach, roughly chopped
90 gfeta, crumbled
1 mediumegg
10 gfresh dill, chopped
1 gblack pepper

Pişirme ve servis

10 mlolive oil

Instructions

1
Make the dough first so it can relax while you prepare the filling. In a bowl, mix the flour and salt. Add the olive oil and warm water, then knead for 4-5 minutes until you have a smooth, soft dough. If it feels sticky, dust with a little extra flour; if dry, add a teaspoon of water. Cover and let it rest for 10 minutes.
2
Meanwhile, heat the olive oil in a wide frying pan over medium heat. Add the onion and cook for 3-4 minutes until softened but not browned, which keeps the filling sweet rather than bitter.
3
Add the spinach and cook for 1-2 minutes, stirring, just until wilted and any excess moisture has evaporated. Transfer to a bowl and let it cool for 2 minutes so the egg does not scramble in the next step.
4
Mix the cooled spinach-onion mixture with the feta, egg, dill, and black pepper. Stir until evenly combined; the filling should be moist but not wet.
5
Divide the dough into 2 equal pieces. On a lightly floured surface, roll each piece into a thin round or oval about 24-26 cm wide. Keep the thickness even so the gözleme cooks uniformly.
6
Spread half of the filling over one half of each dough round, leaving a 1.5 cm border. Fold the other half over and press the edges firmly to seal. If needed, press with the tines of a fork to prevent leaks.
7
Heat a large dry or very lightly oiled pan or griddle over medium heat. Cook the first gözleme for 3-4 minutes on the first side, then turn and cook 3-4 minutes on the second side until golden-brown in spots and the dough is fully cooked. Repeat with the second, using the olive oil as needed to lightly coat the pan or brush the surface.
8
Rest each cooked gözleme for 1 minute before cutting; this helps the filling set slightly and keeps steam from escaping too quickly. Slice and serve hot.

Nutrition per serving

522 kcal

Calories

20g

Protein

50g

Carbs

26g

Fat

Fiber

Notes

•For a faster 30-minute version, keep the dough soft and rest it only briefly; a longer rest improves extensibility but is not essential.
•If your spinach releases a lot of water, squeeze or cook off the excess moisture thoroughly or the flatbreads may split.
•A saj, cast-iron skillet, or heavy frying pan gives the best blistered surface.
•Serve with ayran, lemon wedges, or a simple tomato-cucumber salad.

Background

Gözleme is a traditional Turkish stuffed flatbread historically cooked on a convex griddle called a sac. It originated as a practical village food, with thin hand-rolled dough filled with seasonal ingredients such as cheese, herbs, potatoes, or spinach.

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