gozleme

This crunchy spinach and cheese Gozleme is perfect savory goodness for parties, lunch or a yummy and easy dinner.

Crunchy Spinach And Cheese Gozleme

baby spinach leaves

g Mozzarella grated cheese

onion (finely chopped)

Wonton wrappers

cumin powder

salt

Add one tablespoon of oil and onion in a saucepan over medium heat and cook until golden.

Mix spinach leaves with salt and cumin powder.

Spread cooked onion on the Wonton wrapper, top with spinach leaves and cheese. Moisten all the edges of the wonton wrapper with water. Place another wrapper on top. Use a fork’s tines to press and further seal the 2 wrappers.

Heat oil in the saucepan over medium heat. Deep-fry the Gozleme until brown and crispy.

Using mountain bread in place of pastry and cooked in the oven, not a barbecue, this Turkish-inspired layered gozleme is on the dinner table in just 40 minutes. You'll love the three different types of cheeses - ricotta, feta and mozzarella.

Layered gozleme tray bake recipe

mountain bread

butter, melted

fresh ricotta

garlic cloves, crushed

Danish feta

pkt baby spinach leaves, shredded

mozzarella, coarsely grated

(optional)

thyme (optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

"Boreks are such a good dish to have at home as a snack for kids" - Kirsty Chiaplias.

Silverbeet borek with feta

silverbeet,

(80 milliliters) extra virgin olive oil

onion, thinly sliced

tsp allspice

parsley,

dill, roughly chopped

(250 grams) feta, crumbled

fresh ricotta, drained, crumbled

fresh filo pastry

unsalted butter

egg, lightly beaten

sunflower oil

(95 grams) Greek yoghurt

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

Recipe video above. Crispy Turkish flatbreads stuffed with juicy fillings! Choose ONE Filling - either Spinach and Feta, or spiced Lamb OR Beef with spinach and peppers. Can stretch to 5 gozlemes. Works with GLUTEN FREE flour too!

Gozleme!!

(375 grams) flour (, plain/all purpose (GF Note 4))

(85 milliliters) extra virgin olive oil

(185 milliliters) water

tsp salt

baby spinach

garlic (, minced)

eggs

tsp black pepper

/ 10 oz Danish feta ((soft feta, Note 2))

(200 grams) shredded mozzarella cheese ((Note 3))

olive oil

onion (, finely chopped)

beef

capsicum / bell pepper (, chopped)

/ 3 oz baby spinach

paprika

cayenne ((adjust spiciness to taste))

salt and pepper

water

/ 4 oz Danish feta ((Note 2))

Lemon ((optional))

Fit stand mixer with dough hook. Combine flour, oil, salt and water in the stand mixer bowl. Mix for 2.5 minutes on medium high speed 7 until smooth (see video for before &amp; after). (Note 4) Dough should be a pliable, smooth ball, not sticky.

Cover and rest for 20 minutes.

Sprinkle work surface with flour. Cut dough into 4 pieces.

Roll out into 35cm/14" x 20cm/8" rectangle.

Pastry:

Make EITHER the lamb / beef Filling, or Spinach &amp; Feta (or make 1/2 batch of both!).

Filling:

Heat oil in large skillet over high heat.

Cook garlic and onion for 1 minute. Add capsicum, cook for 2 minutes.

Add beef and cook until it changes from pink to brown, breaking it up as you go.

Add cumin, paprika, cayenne (if using), salt, pepper and water. Cook for 2 minutes.

Add spinach, stir until wilted.

Cool before using.

Lamb or Beef Filling:

Place spinach, garlic, egg and pepper in a bowl. Scrunch with hands to reduce volume and make spinach "floppy".

Add feta and stir through.

Spinach Feta Filling:

Spread Filling on half the pastry, pushing to the edge. Sprinkle Lamb/Beef Filling with crumbled feta. Sprinkle Spinach Feta with mozzarella cheese, if using.

Fold other side of pastry over to cover Filling. Press down edges, pressing out excess air pockets trapped inside as you go. Use water if needed to seal well.

Sprinkle flour on a round pizza paddle (or similar). Slide gozleme onto paddle.

Making Gozleme:

Heat 1.5 tbsp oil in a large skillet over medium high heat. (I usually get 2 pans going)

Slide gozleme into skillet. Cook, lightly pressing down (including edges), until deep golden and crispy - about 3 minutes. Flip and cook, pressing down lightly, until crispy.

Cooking:

Transfer to cutting board. Cut into 6 or 8 pieces.

Serve immediately with lemon wedges, if desired.

Serving:

These Turkish Gozleme with Lamb are savoury homemade flatbreads made completely from scratch filled with ground lamb, spices, herbs and feta cheese. You won&#x27;t be able to eat just one! They&#x27;re incredibly delicious and full of great flavors!

Turkish Gozleme with Minced Lamb

all-purpose flour

Greek yogurt (plain)

onion

garlic (minced)

lamb

tomato paste

coriander (ground)

smoked paprika

cumin (ground)

salt (or

pepper (or

spinach (frozen,

mint (chopped)

green onions (chopped)

parsley (chopped)

feta cheese (crumbled)

tomato (chopped)

lemon wedges and olives

Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.

Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside.

In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent.

Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes. Let the meat mixture cool slightly.

In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle that's about 12x10 inches.

Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some fresh mint, green onions, fresh parsley, 1/4 of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.

Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.

Cut each gozleme in half diagonally and serve with lemon wedges and olives.

My Gozleme is a quick and easy cheese and spinach lunch option. It’s salty and tasty and freezes really well too!

Gozleme Spinach and Cheese Flatbread

bread flour (see notes)

tsp sugar

water (see notes)

baby spinach (see notes)

brown onion, finely chopped

garlic

mozzarella, freshly grated (see notes)

feta cheese

lemon

tbsp parsely, chopped

Add the flour, salt and sugar to a large mixing bowl. I used a stand mixer fitted with the dough hook, but you can do this by hand. Mix on low for 20 seconds to combine. Add the warm water and oil and mix until a smooth dough forms.

Cover with plastic wrap and set aside to rest for 20 minutes.

Dough

Add the baby spinach, brown onion, garlic, mozzarella, feta cheese and egg to a large mixing bowl and mix well to combine.

Cut the dough into 4 even seized pieces. Roll each one into a ball and then roll out into a large rectangle piece about 30cm x 20cm.

Add 1/4 of the spinach and cheese mixture on one half and then dab with a little water around the filling using your fingers. Fold the other half over the mixture then pinch the sides to seal. Use a fork to prick holes on top.

Brush a hot frypan with some olive oil and place the Gozleme on top. Cook on each side for 3-4 minutes until golden spots appear.

Take off, cut into 6 pieces. Drizzle with lemon and sprinkle with parsley before serving.

Filling

Gözleme is an integral part of our culinary culture and loved by everyone

Gözleme (TURKISH Street Food)

Dough:

300 g flour (2 cup + 1 tablespoon)

water (4/5 cup)

butter

onion, diced

potato, boiled

red pepper paste sauce

black pepper

Cheese Filling50-60 g İzmir tulum cheese, small diced, you can use feta

red pepper flakes

g string cheese, torn into long strings, or any melting cheese

Honey

tahini

cocoa powder

honey

Meat Filling200 g minced meat

onion,

Salt & black pepper

nutmeg

https://www.youtube.com/watch?v=wAwztkPxdiU

Gözleme is an integral part of our culinary culture and loved by everyone. It can be prepared with various fillings like minced meat, cheese, potato, spinach, eggplant, mushroom or even with chocolate. Covered with thin crispy dough, it is a perfect comforting breakfast for the first day of the year, and we would like to show you how to make these gorgeous flat pastries at your home.

GÖZLEME: Favorite TURKISH Street Food 😍 4 Delicious & Easy Fillings! Perfect for Breakfast or Lunch

GOZLEME ( TURKISH FLATBREAD) FROM SCRATCH

All purpose flour- 2 cups / 250 gm

Lukewarm water*- 1/2 cup

120 ml

Plain yogurt- 1/4 cup

Active yeast- 1 tsp.

Sugar- 1/4 tsp.

Salt- 1/2 tsp.

Olive oil

Boiled large potatoes for gözleme filling- 2

mushrooms

parsley

Turkish roasted pepper flakes

Place the sugar, yeast and water in a large bowl and mix well. Keep aside in a warm place for 10 minutes. 

Add the remaining ingredients ( flour, plain yogurt and salt) to the bowl. Mix well to form dough.

Transfer the dough on a lightly floured surface and knead for 5 minutes or until smooth.

Put the dough back to the bowl, brush with olive oil, cover with a clean towel and allow to rise for 30 minutes or until doubled in size in a warm place.

Divide the dough into 10 equal pieces, form balls and roll out each ball on a lightly floured surface into a 23 cm/9 inch circle ( 2 mm thick).

On one side of each circle grate a boiled potato, about 2 tablespoons, put 1 tablespoon of cooked mushrooms, leaving a 2 cm border. Sprinkle with dry mint or parsley and Turkish roasted pepper flakes.

Fold the other half of the dough over and seal the edges.

Lightly grease the pan with olive oil and heat it over high heat. Brush each gozleme with olive oil and cook for 2 minutes per side or until golden.Repeat with the remaining gozleme.

Cut each in half and serve immediately with lemon wedges.

Spinach and feta triangles meet Turkish gozleme in this easy finger food recipe.

Mini gozleme parcels

36.40 gm extra virgin olive oil

Mountain Bread

smooth feta

Lemon

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5580111799001&=domain=taste

5348771529001-5580111799001

Turkish gozleme filled with spinach and feta cheese.

Turkish Gozleme

all purpose flour (more

instant yeast

water (1-2 tablespoons more might be needed)

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