Gözleme or Turkish pancakes - Javorka Filipović
Gözleme or Turkish pancakes – Turkish specialty - something between pancakes and pie.
Read more:
If you are interested in all our recipes, click on the link: RECIPES. Collections of the best recipes of our collaborators can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage. If you want to see all the recipes from the Pancakes category, click on the link: PANCAKES RECIPE.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned,follow the Recipes and Cookbook twitter notifications!
Gözleme or Turkish pancakes - Javorka Filipović
Gözleme or Turkish pancakes - a Turkish specialty - something between pancakes and pie.
Text:
- 500 g of soft flour
- 10 g of fresh yeast
- a bit of salt
- 2 tablespoons olive oil
- 250-300 ml of lukewarm water
Stuffing:
- 300 g of fresh spinach
- 2 heads of young onions
- 1 tablespoon of olive oil
- 200 g of cheese
- salt and pepper to taste
- First, prepare the spinach filling. Wash the spinach and blanch it in salted water, drain and finely chop.
- In a deep bowl, mix spinach with cheese and other ingredients until a compact mixture is obtained.
- Mix flour, salt and yeast. Add olive oil and 250 ml of water. Mix everything well until all the ingredients are combined.
- Place the dough on a floured surface and knead for 5-10 minutes with your hands, adding water as needed if the dough is too dry.
- Divide the dough into 4-6 noodles, depending on the size of the pan or baking pan where the gozleme will be baked. Place them on a tray, cover with a damp cloth and leave in a warm place for 30 minutes for the dough to rise.
- On a floured surface, roll each noodle into a circle with a rolling pin so that the dough is thin but not see-through.
- Put the spinach filling on one side of the rolled noodles, flip the dough over to the opposite side and gently pat the edges with your fingers so that the filling does not leak out.
- Coat one side of the gozlema with oil and fry in a pan at a moderate temperature until it turns golden-yellow.
- Turn the gozlema over, coat it with oil and bake the other side until it turns brown and becomes crispy.
- Cut the roasted gozlema into quarters and serve them warm with lemon slices.
You can also make the dough without yeast. but we like the thickness of the dough to be felt a little and it is easier to roll out the noodles.
Anyone who has a pizza oven can bake gozleme in it.
Anyone who has a pizza oven can bake gozleme in it.
