Gözleme
Gözleme are thin, mostly spicy filled flatbreads made of yufka dough. They are a specialty of Turkish cuisine, especially Anatolian.
To prepare the dough, combine flour, water and salt (and in some recipes, a little yeast) to make a smooth, soft dough and shape into balls the size of tangerines. After the dough has rested under a damp cloth for about half an hour, the balls are rolled out into very thin, plate-sized patties, similar to strudel dough, using a wooden stick as thick as a finger or a rolling pin.
Then the patties are covered with a filling, not too thickly, on one half, folded over and the edges pressed down firmly. Gözleme are baked without fat on the sac, a large, slightly convex hot plate. Originally they were baked on a heated stone or in a dry pan. After about five minutes, they are turned over and baked for another five minutes. Before serving, brush the top of the gözleme with melted butter.
The most popular variant are Peynirli Gözleme with sheep's cheese (beyaz peynir, feta), spinach and fresh herbs. All ingredients are used raw and coarsely chopped as a filling. Other fillings are potatoes or strongly spiced lamb mince. There are also sweet gözleme as a dessert.
Gözleme are popular throughout Turkey as a snack and are now also offered in Germany in some restaurants and snack bars. Depending on the region, there are other names for gözleme or similar dishes with different fillings, which can be raw or pre-cooked. Çökelekli are prepared with a certain sheep's cheese, Sıkma are first fried and then filled. Bükme usually contain a spinach filling.
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Rolling out the dough
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Apply the filling (in this case, feta cheese, spinach and herbs).
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Bake Out
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Gözleme and Turkish tea
Traditional preparation of gözleme, in a restaurant near Antalya.
Questions and Answers
Q: What is gözleme?
A: Gözleme is a traditional Turkish pastry made of thin layers of dough that are filled with toppings and cooked.
Q: What is the origin of the name gözleme?
A: The name gözleme comes from the Turkish word "közleme," which means "to grill or cook on embers."
Q: What are some of the ingredients used as toppings in gözleme?
A: Some popular toppings for gözleme include meat, vegetables, mushrooms, potatoes, cheese, herbs, and spices.
Q: What is the dough used in gözleme typically made of?
A: The dough used in gözleme is typically made of flour, salt, and water.
Q: Was gözleme originally a breakfast or a dinner food?
A: Gözleme originally started out as a breakfast food and snack.
Q: How did gözleme evolve in the late 20th century?
A: In the late 20th century, gözleme became a fast-food in Turkey with many more styles and ingredients available. It is now commonly found in restaurants, cafes, and food carts.
Q: Where can gözleme be found today?
A: Today, gözleme can be found in restaurants, cafes, and food carts in many places around the world.
