Gözleme

Nutrition · per serving

Steps

1. 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.

   180 g plain flour3 g fine salt10 ml olive oil110 ml warm water
2. 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.

   10 ml olive oil80 g onion, finely chopped
3. 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.

   180 g fresh spinach, roughly chopped
4. 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.

   90 g feta, crumbled1 medium egg10 g fresh dill, chopped1 g black pepper
5. 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. 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. 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.

   10 ml olive oil
8. 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.

Origin & History

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.