Gozleme Recipe - Traditional Turkish Recipe

Gozleme, pronounced “Goz-le-meh”, is a traditional Turkish flat pastry made of super thin layers of dough filled with a topping of your choice. The name comes from the Turkish word közleme, meaning "to cook on embers". Most commonly the toppings of choice are mince, cheese or spinach. Feel free to get creative and make up your own sweet or savoury filling 😊.
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INGREDIENTS
For the dough:
• 1 kg plain flour
• 2 teaspoons salt
• ½ a teaspoon yeast
• 3 cups lukewarm water
• Olive oil for cooking the gozleme, as required
For the meat filling:
• 1 kg of lean beef mince
• 3 medium sized onions
• Salt and pepper to taste
• 1 teaspoon dried chilli flakes
• Olive oil for cooking as required
For the spinach filling:
• Around 280 g of fresh spinach
• 2 medium sized onions
• Salt and pepper to taste
• Olive oil for cooking as required

[@dalya001]

Going to try this 😍

[@Integrity1090]

Recently visited Turkey and really enjoyed the gozleme. Can’t wait to try this recipe!

[@samyannapaki1955]

This was very delicious !! Wow👌

[@user-tg6je3mf2t]

Made this, such a good recipe and delicious!

[@laurabintdavid1812]

So I have excess spinach and cheese hanging out in the fridge I was wondering what to do with… now I know 👌🏻

[@TheArabAussieCookingChannel]

What an awesome way to use up that excess spinach and cheese 🙌

[@pizzaperson1]

Spinach and feta yum

[@Hameesha]

All your recipes especially the turkish delights are so wonderful.., we are knowing so much about turkish cusine through your videos..

[@TheArabAussieCookingChannel]

Thanks Hameesha! I'm very glad you're learning from them 😊

[@ThienNguyen-mh1sx]

Thanks for sharing! I love the sealing of the gozleme with the back of the wooden spoon 😂

[@TheArabAussieCookingChannel]

My pleasure Thien 😊

[@sahiraalaraji1556]

This was delicious!

[@Followerofsunnah]

I like all of them

[@homemadeyumyum]

Amazing

[@TheArabAussieCookingChannel]

Thank you 😊

[@mahabubahamed2362]

I love torky

[@TheArabAussieCookingChannel]

Me too Mahabub Ahamed 😊

[@colbanjo6277]

I have watched a dozen recipes of gozleme and they have been a little soggy. Your gozleme has been the crispiest, I have been making them out of lebenese bread in the past.
nice recipe. Cheers

[@ruksanamajid6221]

So yummy i love gozleme 👏👍🏼🌹❤️

[@daughterofzion4650]

Deze bedoel ik

[@fredlenz4743]

Do you freeze it cooked or raw and do you cook frozen or defrosted?

[@TheArabAussieCookingChannel]

After you've fully cooked them and they've cooled, you can freeze them. When you get hungry you can place once in a sandwich press or a large toaster to heat it back up! Make sure it's fully defrosted before toasting.

[@hazelhodge1183]

Mine is beef , lamb or chicken.

[@TheArabAussieCookingChannel]

Great choices 👌

[@nazifamahbobi6251]

This is not yours and it’s no gozleme it’s bolani and this is from Afghanistan don’t say lies

[@atillakaragazi838]

I don't know where you are getting these ideas from, but you are clearly misguided. Based on your comment, it is obvious that you have never eaten gozleme in your life. Otherwise, you wouldn't write such an unnecessarily aggressive comment and use a foul language. I have Afghan friends, I love Afghan food, and I have been to many Afghan restaurants. I know both gozleme and boolani. I like both of them. However, they don't have much to do with each other. A typical gozleme is 3-5 times as big as bolani. In comparison to bolani, you either use a very small amount of yeast or no yeast in gozleme dough. That is why the texture of the two dishes are quite different from each other. Oil is typically one of the ingredients of bolani dough, but absolutely no oil is used for the dough of gozleme. You usually use pans to cook bolani; however, gozleme is cooked on "sac" which is a very large, but shallow inverted wok. You cook bolani in oil from the start. You don't use oil to cook gozleme. Initially, you cook it dry, once a side is lightly brown you apply butter. Then, you flip it a few times, until it is crispy and shiny. Gozleme is a traditionally a breakfast dish, but bolani comes as a side dish or a snack. Bolani is often served with a side of yogurt or chutney for dipping, but that is not the case for gozleme. The biggest difference is the filling. Most of the time boolani has potato filling, or leeks filling. Gozleme has dozens of fillings, most popular ones are spinach/feta, kashkaval, cokelek, tulum cheese, onion and ground beef, and potatoes.

[@danielrebora6302]

No lleva carne

[@TheArabAussieCookingChannel]

Carne is great in gozleme 👌