We Turks love these stuffed flat breads, Gozleme. Turks were originated from Central Asia, where they drifted towards Anatolia gradually and made their home. They have been making these stuffed flat breads called Gozleme since then and they are a much loved Turkish street food and a special part of Turkish breakfast. These popular snacks are cooked quickly on a hot griddle and can be filled with various fillings.
I previously made Gozleme with spinach and cheese filling, they became hugely popular. This time I made them with mashed potatoes, cheese and parsley; a comforting, delicious combination, another winner with family and friends. This gozleme is also a wonderful way to finish up leftover cooked potatoes and bits of cheese. I used feta cheese here, you can also use Turkish white cheese, grated cheddar cheese or mozzarella. I spiced up my gozleme with a little Turkish red pepper paste, biber salcasi; you can also use red pepper flakes instead if you are after a touch of spice.
I hope you enjoy making your own Gozleme, a wholesome, delicious street food at home. They go down very well with a glass of Turkish tea, cay or ayran, traditional Turkish yoghurt drink.
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I love our savoury pastries in Turkish cuisine. Gozleme and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed hardback copies, as well as ebook and other options are available at this link; Signed copies are delivered worldwide including US and Canada here.
We Turks love these stuffed flat breads, Gozleme. Turks have been making these stuffed flat breads over thousand of years, they are a much loved Turkish street food and a special part of Turkish breakfast. The mashed potato, cheese and parsley proves to be a delicious, comforting filling; these gozlemes are wonderful with cup of tea or as part of mezze spread.
About Ozlem Warren Merhaba, this is Ozlem. I am a native of Turkey, and passionate about my homeland and the healthy, delicious, Turkish Cuisine. I hope you enjoy my recipes here and I look forward to hearing from you – Afiyet Olsun!
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Anatolian stuffed flat breads with potato, Divertimenti, Gozleme, how to make gozleme, Patatesli gozleme, Turkish breakfast, Turkish cookery classes, Turkish street foodGözleme is a simple yet delicious stuffed flatbread that is very popular in Turkey. Here’s an authentic recipe for how to make it at home. Plus a bit of background on its place in Turkish food culture.
Gözleme is made from a simple non-yeasted dough. This is rolled out very thinly and filled with your ingredients of choice. The most common fillings are cheese, spinach, potatoes or minced meat.
Traditionally, it’s cooked on a saç, a round and slightly curved griddled that is a little higher at the top than on the sides.
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This was historically heated over a wood fire, adding to the flavour. Today, gas fired or electric griddles are more common. When making at home, most people simply use a large pan.
While virtually all food cultures have their own versions of stuffed breads, gözleme is thought to be Turkish in origin. This simple and filling flatbread has certainly been an important part of Turkish food culture for centuries. Most likely since they were nomadic tribes in Central Asia.
In the early days, it was primarily served for breakfast or as a snack. It was typically cooked at home by women, sometimes with the help of family members. As many other foods in this part of the world, cooking was a social occasion for women. Gözleme was no exception.
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Today, gözleme most commonly known and enjoyed as a cheap and filling fast-food. However, in contrast to highly processed fast foods, it’s still usually prepared with fresh and natural ingredients.
Many cafes employ a “gözleme lady”, often sitting on the floor of the cafe itself dressed in Turkish village clothing. She will then roll out a piece of dough, fill the flatbread with the requested filling and bake it on a saç to order.
And when travelling around Turkey, you’re never far away from a gözleme lady. You’ll see them with their own stands around towns, villages as well as popular trails.
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While this delicious Turkish flatbread is both cheap and accessible, many still like to make gözleme at home. Some make their own dough, while others substitute Turkish
Gözleme dough is not yeasted and consists of only wheat flour, salt and water. It’s very easy to make and keeps for a long time.
Making it at home is very easy. To get a pliable dough, a kitchen machine with a dough hook is recommended, though you can knead it by hand as well.
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In Turkey, they use a long, flat rolling pin to turn the individual dough pieces into pizza-like circles that are then stuffed. You can use any rolling pin you like.
You can fill the gözleme however you like, but in Turkey four fillings are most common: Spinach, cheese, potato or minced meat.
The common denominator? They’re all very simple. None involve a lot of preparation, and none involve elaborate flavourings. The simple (but delicious!) flavours are part of the near universal appeal of gözleme.
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The amount of filling is usually quite sparse by Western standards. In other words: The fillings should enhance the flavour of the bread rather than completely overshine it.
That said, you can of course fill it with whatever you like Рand with as much filling as you like. But traditional Turkish g̦zleme is simple with a relatively small amount of filling.
You start by making a simple dough, which you roll out into very thin circles and put filling on. Make sure to make your gözleme the size of your cooking vessel. For most people at home, this will be a large, circular frying pan. I use a large cast iron pan, which is perfect for the job.
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Some place the filling on half of the dough, then fold the other half over to close it. Make sure to cut off any excess dough bits on the sides (otherwise the edges may get a little hard). This makes for a half moon shape.
Others place the filling in the middle, then fold it as if it were an envelope. This makes for a rectangular shape.
Since I use a large, circular frying pan to cook my gözleme, I prefer the half moon shape. This way I can cook two gözleme at the same time.
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Gözleme is a simple food that is usually enjoyed as is, often with a glass of ayran, the Turkish yoghurt drink, alongside.
A simple salad alongside also wouldn’t go amiss. I’d recommend a shepherd’s salad in summer, or some green leaves with pomegranate molasses and extra virgin olive oil in winter.
I’ve given the recipe for my favourite filling below. It’s only semi traditional, as I’m adding a good amount of feta cheese in addition to the potato. This gives a lot of flavour, while the potato and flatbread remain the stars of the show.
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This is a good recipe if you’ve got potato leftovers to use up, though it’s also so tasty I happily boil the potatoes just to make gözleme.
Leftovers won’t be as tasty as the freshly made gözleme, but can be kept in the fridge in a sealed storage box for up to a couple of days.
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I’m Vidar. For the past few years, I’ve been exploring the foods of Turkey, the Middle East and beyond from my house in Balat, Istanbul. Let me show you around!
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