Gözleme

Gözleme

By
From
Eat Istanbul
Makes
4
Photographer
David Loftus

You see mostly women sitting on stools and rolling pastry out thinly to cook on a round metal grill (saç) that looks like an upturned wok everywhere in Istanbul. Usually they’re making gözleme, a flatbread pancake with savoury fillings, such as cheese and spinach, which are then folded over into a cigar shape or rolled up tightly into a cone and cooked on both sides. Commuters rushing to catch ferries to their Bosphorus homes love this snack. I use a brilliant large, flat, round cast-iron griddle to cook the gözleme that you can buy in Indian shops, or you can find the more cumbersome saç in Turkish shops.

Ingredients

Quantity Ingredient
140g strong white bread flour, plus extra for dusting
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1 tablespoon melted unsalted butter

Filling

Quantity Ingredient
1 tablespoon unsalted butter
1 medium onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
250g baby spinach leaves, washed
1/4 teaspoon ground nutmeg
pinch kirmizi biber flakes
1 tablespoon plain flour
100ml milk
4 tablespoons grated turkish-style kasar peyniri hard cheese, greek kasseri, or cheddar, plus extra to serve, if you like

Method

  1. Put the flour, baking powder and salt in a large bowl. Make a well in the middle, add the melted butter and about 80ml cold water (adding a little more water if necessary), and slowly work the mixture into a dough with your hands. Alternatively, mix all these ingredients in a food processor.
  2. Transfer the dough to a lightly floured surface and knead well for about 5–7 minutes. Divide the dough into 4 equal pieces and roll them into balls. Cover with a damp cloth and leave to rest for 30 minutes.
  3. Meanwhile, to make the filling, melt the butter in a frying pan over medium heat, add the onion and garlic and sauté for 5 minutes, or until softened. Add the spinach, stirring occasionally, until it begins to wilt, then cook it for 2–3 minutes. Add the nutmeg, Kırmızı biber flakes, flour, milk and cheese and cook for a further 3–4 minutes. Remove the pan from the heat.
  4. Roll out each dough ball thinly on a lightly floured surface to make a circle 20cm in diameter.
  5. Heat a flat, cast-iron griddle pan over medium heat. When hot, carefully transfer one dough circle onto the griddle and cook for a few minutes until the underside begins to go golden brown. Flip the gözleme over, sprinkle one-quarter of the filling over the top and allow to cook for a few minutes. Carefully roll it up or fold it over if you prefer and transfer it to a plate. Repeat the process with the remaining 3 dough balls and filling.
  6. Eat the gözleme hot, sprinkling some extra grated cheese over them if you like.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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