When I first came to Germany, i happened to attend an International Food Festival organized by the local city here. My friends had set up a big Tent stall for selling Turkish food to the people. In the background, many Turkish women, old and middle aged were preparing fresh flatbreads (Gözleme) on a large traditional griddle. I was so amazed to watch them preparing it. One of the old ladies out there saw me and kind enough to ask me if I wished to give them a helping hand. Hurrah ! what a fabulous opportunity and I at once grabbed it! I did all the stuffing work, and brushing the breads with oil once they are done. That was an unforgettable exciting experience. My interest for Turkish cuisine was probably born at that moment. And it has grown so much in 6 years that I am posting Turkish recipes in my blog now !!!!
Gözleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. Gözleme varieties include:
- Spinach and Feta Cheese
- Spinach and Feta and Minced meat
- Spinach and Feta and Egg
- Minced Meat
Source : Wikipedia
For the filling (I have used Minced Meat and Onions for my stuffing)
Onions - 3 (finely chopped)
Long green Chilli - 2 (chopped)
Minced meat - 300 gms
Paprika powder(or chilli powder) - 1/2 tsp
Olive oil - 3 tbsp
For the Dough
All purpose flour - 500 gms
Milk - about 60 ml
Dry yeast - 1 pkt
Sugar - 1 tsp
Salt - 1 tsp
Lukewarm water for activating the yeast - 2tbsp
Butter - 1 stick
Oil - 2 tbsp
You need a non-stick pan with a lid for Baking !
1. Heat the oil and saute the onions until transparent. Add the green chilli, minced meat, paprika powder,salt and pepper and cook until the meat becomes tender.
The idea is to cook whatever stuffing you are using (e.g. potatoes, spinach) beforehand.
1. In a small bowl, add the yeast, lukewarm water and sugar. Let it rest for 15 minutes.
2. In a separate large bowl, mix all the ingredients and the yeast solution. Knead well to form a smooth dough. Cover the bowl with a kitchen cloth and let it rest at a room temperature for 30 minutes.
3. Punch the air back and knead the dough once again for 2 minutes until smooth.
4. Divide it into lemon sized small balls (of the size that fits your hand and this also depends on your pan size you are going to bake in).
Melt the butter and oil together by heating them a little.
Preparing the Gözleme
1. Dust the working surface with flour. Using a rolling pin, flatten the balls to paper-thin thickness.
You can prepare the dough in large quantities and freeze it for later use. It stays good for about a fortnight.
If you are interested, you can view a video about the preparation of Gözleme from here. It would be fun to see how they prepare it :)
This recipe goes to Iftar Moments by Taste of Pearl City and to Spotlight : baking without oven.