Gözleme

Last Updated on August 19, 2024

Turkish pastries, i.e. dry-baked pancakes filled with various fillings.

Ingredients:

2 jars of plain sifted flour 1 jar room temperature skimmed water 1 jar of Balkan Sars 1/2 jars of finely chopped parsley salt other ingredients according to different fillings

Procedure:

1. 1. Divide the prepared dough into 4 parts and roll out into thin pancakes about 25 cm in diameter
3. Mix the crumbled or grated cheese with the parsley and spread it in the centre, fold the right edge, almost to the centre of the pancake, then the other three sides in the same way
4. Toast the pancake on a hot Teflon frying pan, dry, until the surface of the pancake is brownish in colour, then turn the pancake over, brush the toasted top side with butter and finish baking the other side, which is also brushed with butter after removal
5.

Recommendation:

This basic dough can be filled with various other fillings, such as spinach, eggplant, minced meat, or potatoes:For the meat filling use. For the potato filling use: 1 larger cooked potato, 1,5 tablespoon of oil or butter, 4 tablespoons of crumbled white cheese Balkan type, pepper, salt, hot pepper. For the eggplant filling use: 1 smaller eggplant, 4 tablespoons grated Emmental cheese, 1 tablespoon oil, pepper, salt, paprika.

Note:

In the first picture the gözleme is not folded over, the filling is placed between two pancakes.

Note:

In the first picture the gözleme is not folded over, the filling is placed between two pancakes.