Turkish Gozleme Pancakes with Potato and Cheese Filling
Gozleme - these are Turkish and are a stuffed flat bread type of meal.
The Turkish people have been making these for many years, and I have been eating them out for about a year.
In fact, I have written an article about Gozleme cafes, which you can check out here.
There are all different fillings you can put in these, however they are mostly spinach and feta, or rather that is a very popular option. You can also have them with meat however I no longer eat red meat very often.
Eating them out at Turkish cafes is usually very cheap and one serving is enough for two people for lunch. This makes them only about $6 Australian each for a lunch, which is indeed very cheap!
They are always made fresh, and you can often watch the skill and dexterity which they use in making this bread - I find this fascinating to watch.
I decided I would try them myself as I generally prefer home made food as I know exactly what goes in it, and there are usually less chemicals if you cook the food yourself.
It is quite a complicated recipe, and my lovelies, I once again have to admit that I had two go's at making them as they just did not turn out right the first time! Luckily it was only the flour etc that I had to throw out.
But you can make these now with confidence, and you should not have to attempt to make them twice!
They are great for a buffet, or a casual snack, and you could put them in lunch boxes and eat them hot or cold.
You can also prepare them a day or two ahead as they are OK to heat up in the microwave if needed.
This time I made them with the cheese, and added potato as well. I had eaten this combination at one of the cafes mentioned in the article above, and this was my favourite filling so I tried to copy it.
Needless to say, it turned out different as I did not quite know what flavours they used when we bought them. However mine were delicious and it was very satisfying eventually getting them right, and being able to eat my own Gozleme!
There are many Turkish style restaurants around nowadays, and there is one in many suburbs of Perth - they are usually very ordinary cafes, and not fancy. Tr them first to see if you like them, or perhaps make yours first and then try them and see who's are nicer!
Note: I do not add much salt to any of my recipes, and I know they do when you buy foods.
Regarding the yeast and rising - the water needs to be warm. It needs to be between 37 and about 43° C (or 100 and 110° Fahrenheit). If the water is colder than this, the yeast may not work. However, if the water is too hot, you could actually "kill" the yeast and then it will not rise.
Good luck, and enjoy.
Preparation Time: 45 minutes plus resting
Cooking Time: 10 minutes
Makes: 8 Gozlemes
Ingredients
3 cups plain flour
1 sachet (8 g) instant dried yeast
Pinch of salt
About 1 tsp sugar to activate the yeast
3 tbsp olive oil
2 tbsp plain yogurt
About 260 ml water - see above note
FOR THE FILLING
3 medium size potatoes - cooked and mashed
¼ tsp cayenne pepper, or less
200 g feta cheese, crumbled
About ½ cup parsley, chopped
2 tbsp olive oil
Instructions
Combine about 150 ml warm water, yeast, sugar and salt in a small bowl. Stir it and put a cover on. Let it stand in a warm place for about 10 minutes, or until bubbles form on the surface - check my notes re this at the beginning of the recipe.
Put the flour into a large bowl, and make a hole in the middle. Pour the yeast mixture in, add the olive oil, yogurt and the remaining 110 ml of water.
Using your hands, mix this into a dough. Knead this until it is a soft dough, and then divide the dough into 8 pieces.
Knead each piece and roll them into balls.
Put these balls on a floured surface or baking paper, and cover with a damp tea towel. Leave them to rest for about 30 minutes, or until the dough has about doubled in size.
Meanwhile you can prepare the filling for your Gozleme. Mash the cooked potatoes with a masher and put in a large bowl.
Drain the feta cheese so the liquid is gone, and crumble it into this bowl.
Add the chopped parsley, and mix this in. Then add the cayenne and pour in the olive oil.
Add some salt and pepper to taste, but remember the feta is already very salty.
If your dough has risen enough, put it on a lightly floured surface or baking paper, and roll out each of the balls of dough. You will need a rolling pin for this as you want it as thin as you can possibly make it. They should be about 40 cm (or 16") in diameter.
Add a little of the plain flour as you roll so that the dough will not stick, and keep rolling until it is thin - do not worry if it is not even - they will taste good regardless!
Fold the left and right sides of the dough so that the edges meet in the middle.
Spread about 3 tbsp or a bit more filling in the middle of this flat dough.
Then fold the top and bottom edges over your potato filling, and make sure that the filling is properly covered.
Press the edges together so that they seal the Gozleme and the filling cannot come out.
Repeat this with all of the dough balls.
Heat a fry pan or I used a sandwich maker, and put a bit of olive oil on one side of the Gozleme, and then cook it in the pan for about 3 minutes, or until it is golden. If using a fry pan, turn it over and cook the other side, being very gentle!
Brush both cooked sides of the Gozleme with a little more olive oil as this will keep the Gozleme nice and moist.
Cook the balance, and keep the cooked ones in a very low oven so they do not get cold while you cook the others.
You could cut them in half to serve, or I cut them into thirds.
Serve - I had enough for two meals, and the first night I do not eat anything else with them - delicious, and easier than they sound!
The second night I made a salad to go with the leftovers.
The Turkish people have been making these for many years, and I have been eating them out for about a year.
In fact, I have written an article about Gozleme cafes, which you can check out here.
There are all different fillings you can put in these, however they are mostly spinach and feta, or rather that is a very popular option. You can also have them with meat however I no longer eat red meat very often.
Eating them out at Turkish cafes is usually very cheap and one serving is enough for two people for lunch. This makes them only about $6 Australian each for a lunch, which is indeed very cheap!
They are always made fresh, and you can often watch the skill and dexterity which they use in making this bread - I find this fascinating to watch.
I decided I would try them myself as I generally prefer home made food as I know exactly what goes in it, and there are usually less chemicals if you cook the food yourself.
It is quite a complicated recipe, and my lovelies, I once again have to admit that I had two go's at making them as they just did not turn out right the first time! Luckily it was only the flour etc that I had to throw out.
But you can make these now with confidence, and you should not have to attempt to make them twice!
They are great for a buffet, or a casual snack, and you could put them in lunch boxes and eat them hot or cold.
You can also prepare them a day or two ahead as they are OK to heat up in the microwave if needed.
This time I made them with the cheese, and added potato as well. I had eaten this combination at one of the cafes mentioned in the article above, and this was my favourite filling so I tried to copy it.
Needless to say, it turned out different as I did not quite know what flavours they used when we bought them. However mine were delicious and it was very satisfying eventually getting them right, and being able to eat my own Gozleme!
There are many Turkish style restaurants around nowadays, and there is one in many suburbs of Perth - they are usually very ordinary cafes, and not fancy. Tr them first to see if you like them, or perhaps make yours first and then try them and see who's are nicer!
Note: I do not add much salt to any of my recipes, and I know they do when you buy foods.
Regarding the yeast and rising - the water needs to be warm. It needs to be between 37 and about 43° C (or 100 and 110° Fahrenheit). If the water is colder than this, the yeast may not work. However, if the water is too hot, you could actually "kill" the yeast and then it will not rise.
Good luck, and enjoy.
Preparation Time: 45 minutes plus resting
Cooking Time: 10 minutes
Makes: 8 Gozlemes
Ingredients
3 cups plain flour
1 sachet (8 g) instant dried yeast
Pinch of salt
About 1 tsp sugar to activate the yeast
3 tbsp olive oil
2 tbsp plain yogurt
About 260 ml water - see above note
FOR THE FILLING
3 medium size potatoes - cooked and mashed
¼ tsp cayenne pepper, or less
200 g feta cheese, crumbled
About ½ cup parsley, chopped
2 tbsp olive oil
Instructions
Combine about 150 ml warm water, yeast, sugar and salt in a small bowl. Stir it and put a cover on. Let it stand in a warm place for about 10 minutes, or until bubbles form on the surface - check my notes re this at the beginning of the recipe.
Put the flour into a large bowl, and make a hole in the middle. Pour the yeast mixture in, add the olive oil, yogurt and the remaining 110 ml of water.
Using your hands, mix this into a dough. Knead this until it is a soft dough, and then divide the dough into 8 pieces.
Knead each piece and roll them into balls.
Put these balls on a floured surface or baking paper, and cover with a damp tea towel. Leave them to rest for about 30 minutes, or until the dough has about doubled in size.
Meanwhile you can prepare the filling for your Gozleme. Mash the cooked potatoes with a masher and put in a large bowl.
Drain the feta cheese so the liquid is gone, and crumble it into this bowl.
Add the chopped parsley, and mix this in. Then add the cayenne and pour in the olive oil.
Add some salt and pepper to taste, but remember the feta is already very salty.
If your dough has risen enough, put it on a lightly floured surface or baking paper, and roll out each of the balls of dough. You will need a rolling pin for this as you want it as thin as you can possibly make it. They should be about 40 cm (or 16") in diameter.
Add a little of the plain flour as you roll so that the dough will not stick, and keep rolling until it is thin - do not worry if it is not even - they will taste good regardless!
Fold the left and right sides of the dough so that the edges meet in the middle.
Spread about 3 tbsp or a bit more filling in the middle of this flat dough.
Then fold the top and bottom edges over your potato filling, and make sure that the filling is properly covered.
Press the edges together so that they seal the Gozleme and the filling cannot come out.
Repeat this with all of the dough balls.
Heat a fry pan or I used a sandwich maker, and put a bit of olive oil on one side of the Gozleme, and then cook it in the pan for about 3 minutes, or until it is golden. If using a fry pan, turn it over and cook the other side, being very gentle!
Brush both cooked sides of the Gozleme with a little more olive oil as this will keep the Gozleme nice and moist.
Cook the balance, and keep the cooked ones in a very low oven so they do not get cold while you cook the others.
You could cut them in half to serve, or I cut them into thirds.
Serve - I had enough for two meals, and the first night I do not eat anything else with them - delicious, and easier than they sound!
The second night I made a salad to go with the leftovers.
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