Wednesday, November 26, 2008

Gozleme

While meandering through the Australian Women's Weekly website I came across an interesting recipe for Gözleme. I should actually rephrase that, what was interesting was the recipe for the dough.

Usually you find the recipes involve yeast and seem to be more closer to pizza dough but this was totally different - only three ingredients, self-raising flour, salt and yoghurt!

Having all three ingredients on hand, I immediately tried it out.

Gözleme© by Haalo


Gozleme
Makes 4

200 grams plain yoghurt (I used Greek Yoghurt)
salt
250 grams self-raising flour, sifted (approximate)


Make the dough:

Place the yoghurt in a large bowl and sprinkle over with a pinch of salt. Stir the salt in well until the mixture is smooth.

Start adding the flour, stirring as you go - add enough flour to form a soft but not sticky dough. I ended up needing to add a bit more flour to get to the right consistency.

Knead the dough briefly on a floured board - form into a disc, wrap in plastic and store in the fridge for an hour.

Make the Gozleme:

Cut the dough into four.

Take a quarter, roll into a ball.

Gözleme© by Haalo

Roll the ball out on a lightly floured surface to form a circle - about 26cm/10 inch in diameter. You'll find the dough is very pliable and it shouldn't be that difficult to roll - it will be a very thin circle.

Gözleme© by Haalo

Fill half of the circle with your choice of fillings. In my case I used a mix of baby spinach leaves, provolone slices and paprika spiced sautéed minced beef with caramelised onions.

If you like to go more traditional then it's hard to go past spinach and fetta.

Gözleme© by Haalo

Fold the pastry over the filling and then seal the edge. It's important to have a good seal so the filling doesn't leak out.

Usually Gözleme are cooking on hot plates but I decided to try cooking them using my sandwich press.

Brush the surface very lightly with a little olive oil and place it, oiled side down on your hot plate. Give the other facing side a light brush of olive oil and then close the press.

They will cook in a matter of minutes and I find when using the sandwich press, the underside cooks quicker than the top. So once the underside is nicely browned, I flip to Gözleme over and cook until both sides have an even colour.

Gözleme© by Haalo

I know it's not the traditional way of cooking them but I do quite like those ridge-marks I get. Best of all they taste fantastic!

I'm thinking for those celebrating Thanksgiving and further on Christmas, these will be a great way of serving up those leftovers. Quick, easy and tasty - I don't know what more you can ask for. Don't just sit there, go make some.

11 comments:

  1. I've never heard of these before, but they sound fascinating. And the ridges do add a certain "je ne sais quoi"! :)

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  2. Never knew that you could make a dough with yogurt. Mmmm They look great. Gotta love the Woman's Weekly.

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  3. Great recipe, I have to try it. Thanks !

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  4. look interesting - I had a few thwarted experiences of trying to buy gozleme last summer - maybe I just need to make it myself!

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  5. What a great idea, using a sandwich press for this. I've always wanted to make my own gozleme!

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  6. Thanks Ricki - Gozleme are Turkish in origin and are quite delicious

    Thanks Squishy - what would we do with the AWW...it's a great dough.

    Thanks Ginette - hope you enjoy it!

    Thanks JS!

    Thanks Johanna - these are extremely addictive and just great as party food

    Thanks Y - the press is really good to use when the days are hotter.

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  7. This item is totally new for me. It's something like pizza. But it's looking so yummy. I will try it soon. Thanks for recipe.

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  8. Hope you try it David.

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  9. This is delicious! Thanks for going to the effort to post it!

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