Dish

Gözleme

Gözleme is made from a simple dough of flour, water, and salt. The dough is rolled out into thin circles, then filled with a mixture of cheese, spinach, potatoes, or meat. The edges of the dough are folded over to enclose the filling, then the pastry is cooked on a griddle until it is golden brown and crispy. Gözleme can be served hot or cold, and is often accompanied by a side of yogurt or a salad.

Asian cuisine› Arab cuisine› Turkish cuisine

Bread› Flatbread

Origins and history

Gözleme is believed to have originated in Central Asia and was brought to Turkey by the nomadic tribes who migrated there. Today, it is a popular street food throughout the country and is often sold at markets and festivals.

Dietary considerations

Gözleme is a vegetarian-friendly dish, but it can also be made with meat or cheese fillings. It is high in carbohydrates and protein, but can be high in fat depending on the filling. It is not suitable for those with celiac disease or gluten intolerance, as it contains gluten.

Variations

There are many variations of gözleme, depending on the region and the cook. Some recipes call for the addition of herbs or spices to the dough, while others use different types of fillings or toppings. Some cooks also add yogurt or sour cream to the filling, which gives the pastry a tangy flavor.

Presentation and garnishing

Gözleme can be served plain or garnished with herbs or spices. It is often served warm, straight from the griddle.

Tips & Tricks

To make the perfect gözleme, be sure to roll the dough thin enough to enclose the filling without tearing. Cook the pastry on a hot griddle, flipping it once, until it is golden brown and crispy. Serve it hot for the best flavor and texture.