Gozleme is a traditional Turkish stuffed bread, made with a very simple dough.
This quick pastry became very popular in Israel lately.
Different recipes use either yogurt or oil in the dough. My version uses both, which makes the dough very elastic and easy to use.
Optional fillings are ground lamb with spices and tomato; a mix of feta and ricotta; or a spinach (or Swiss chard) with feta and ricotta
Gozleme, Turkish stuffed flat bread
Course: Appetizers, Pastries, Shavuot, TurkishCuisine: TurkishDifficulty: MediumServings
7
servingsPrep time
20
minutesCooking time
20
minutesINGREDIENTS
- For the dough
2 cups all purpose flour
¾ cup Greek yogurt
⅓ cup olive oil
1 tablespoon water
1 teaspoon kosher salt
- For the filling
Oil spray
3 cups fresh spinach
4 oz. feta, crumbled
4 oz. ricotta cheese
- For frying
4 tablespoons olive oil
DIRECTIONS
- To make the dough, put all dough ingredients in the bowl of a stand mixer fitted with dough hook and knead for a couple of minutes. Remove bowl from mixer, cover with a towel and let stand for 20-60 minutes.
- In the meantime, prepare the filling. Spray a non stick pan with oil and sauté spinach until wilted completely. Transfer spinach to a medium bowl, let cool for 10 minutes, then add feta and ricotta and mix briefly, leaving chucks of feta. Set aside.
- Lightly flour a working surface and a rolling pin. Divide dough into 8 equal portions and roll in your hands into balls. Use the rolling pin to roll 2 balls into very thin, about 8 inch circles. Gently spread a thin layer of the filling inside one of the dough circles, cover with the second circle, and use your hands to seal all edges. Repeat with the remaining dough balls. (You can also create 8 half circle by folding each circle into half.)
- Spray a non stick pan with oil and put over medium heat. Add about a teaspoon of olive oil and when the pan is hot put the first gozleme in and fry until golden brown, about 2-3 minutes per side. Serve immediately.
