I love Gozleme...when we visit my husband Dogan’s family in Izmir, my daughter and I know where the Bazaars are. During the week and we make a visit there for Gozleme....one in Hatay and the other in Karsiyaka....thank you for your videos, keep them coming!!! Tesekurrrrr!!
Gozleme and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table - signed copies are now 30 % off at this link, and delivered worldwide including the US, if interested www.gbpublishing.co.uk/product-page/ozlem-s-turkish-table-hardback
Here is my Home style Gozleme, Anatolian flat breads with spinach and cheese filling recipe link, from Ozlem’s Turkish Table cookery book, Afiiyet Olsun ozlemsturkishtable.com/2013/05/gozleme-anatolian-flat-breads-stuffed-with-spinach-onion-and-feta-cheese-so-delicious-and-easier-than-you-think/
Another amazing dish and beautifully demonstrated - I am going to search for this one in the book and make it this weekend. Congratulations on making it past 1k subscribers, a fantastic achievement!
The gozleme looks amazing, and love that you don'd ned to cook spinach beforehand. Do you have a recipe for "Sebzeli Peynirli Börek" with antep cheese? I watched a video in turkish but was a bit confused on ingredients (probably can't even get this type of cheese but I was intrigued!). The video said it was from gazientep (from nurselin evi youtube).
Merhaba and thank you, yes you don’t need to cook spinach ahead of time ; it wilts easily as you mix the filling mixture with onion and cheese in your hands. I haven’t seen that Gaziantep style borek but I do have a cheese and veg Traybake borek video here, unfortunately not very easy to get regional cheese abroad. Afiyet Olsun
Mmm, this was one of my favorite foods when I visited Turkey, this and Imam bayildi. First had it at one of the little roadside stands somewhere around Konya I think. I will have to try making this soon. You make it look pretty easy! I can't get Turkish Pinar around here, hope Greek or Israeli feta is not too far off.
Merhaba dear Christine, oh I love imam bayildi too; do give these a try, easier than you think. Sure, regular feta would work too . Afiyet olsun, Ozlem
Gozleme dough can be better if you don’t put yeast. Your gozleme has lots of flour. It’s better to remove the extra flour before butting filling. This become literally frying gozleme. Authentic gozleme doesn’t have this much oil.
I am not sure what Ozlem would say, but adding yeast is very common in Mediterranean flat breads. Whilst it doe not rise like a loaf it does add air making it much softer and lighter. FYI there are many modern versions of these recipes that use baking soda,. Yes this does avoid the wait, but I think it imparts a different flavour.
It is an unleavened bread. It's a mistake that her writers and researchers have offered. Gino D'Acampo's ghost writers also added yeast to his focaccia di Recco recipe in his book, that would have made him a laughing stock in all Genoa.
I dont want to be rude but nobody puts yeast in gozleme dough. Gozleme bread is not supposed to get thick or soft. This is not a authentic gozleme recipe
Great presentation Ozlem. Thank you for sharing this. 😊🌈🦁
Please keep
Posting more recipes , I love Turkish cuisine and I’m
Learning so much with you ❤
Thank you, please keep sharing your great recipes
Thank you so much for sharing! I'll try this week.
Thank you so much Ozlem! I have to tell, any recipes of yours I've tried were a big success.
Merhaba Mariana, thank you so much, very happy to hear it , Afiyet Olsun ❤️
I love Gozleme...when we visit my husband Dogan’s family in Izmir, my daughter and I know where the Bazaars are. During the week and we make a visit there for Gozleme....one in Hatay and the other in Karsiyaka....thank you for your videos, keep them coming!!! Tesekurrrrr!!
Merhaba Erica, so glad you are enjoying the videos and they bring happy memories , Afiyet Olsun !
Gozleme and over 90
authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table - signed copies are now 30 % off at this link, and delivered worldwide including the US, if interested www.gbpublishing.co.uk/product-page/ozlem-s-turkish-table-hardback
Thank you so much for your recipes I have cooked several of them, all delicious
Many thanks for your kind reply Elena, delighted to hear it, Afiyet Olsun
wow! this gozleme look amazing, thanks for sharing
You are most welcome ; mini Gozleme is easy and fun to make at home, Afiyet Olsun
Here is my Home style Gozleme, Anatolian flat breads with spinach and cheese filling recipe link, from Ozlem’s Turkish Table cookery book, Afiiyet Olsun ozlemsturkishtable.com/2013/05/gozleme-anatolian-flat-breads-stuffed-with-spinach-onion-and-feta-cheese-so-delicious-and-easier-than-you-think/
Another amazing dish and beautifully demonstrated - I am going to search for this one in the book and make it this weekend.
Congratulations on making it past 1k subscribers, a fantastic achievement!
Many thanks David, very kind of you - do hope you enjoy Gozleme !:) Afiyet Olsun
The gozleme looks amazing, and love that you don'd ned to cook spinach beforehand. Do you have a recipe for "Sebzeli Peynirli Börek" with antep cheese? I watched a video in turkish but was a bit confused on ingredients (probably can't even get this type of cheese but I was intrigued!). The video said it was from gazientep (from nurselin evi youtube).
Merhaba and thank you, yes you don’t need to cook spinach ahead of time ; it wilts easily as you mix the filling mixture with onion and cheese in your hands. I haven’t seen that Gaziantep style borek but I do have a cheese and veg Traybake borek video here, unfortunately not very easy to get regional cheese abroad. Afiyet Olsun
Mmm, this was one of my favorite foods when I visited Turkey, this and Imam bayildi. First had it at one of the little roadside stands somewhere around Konya I think. I will have to try making this soon. You make it look pretty easy! I can't get Turkish Pinar around here, hope Greek or Israeli feta is not too far off.
Merhaba dear Christine, oh I love imam bayildi too; do give these a try, easier than you think. Sure, regular feta would work too . Afiyet olsun, Ozlem
Please Post Measurement Of Ingredient In A Description Box. So Very Easy To Try.
Gozleme dough can be better if you don’t put yeast. Your gozleme has lots of flour. It’s better to remove the extra flour before butting filling. This become literally frying gozleme. Authentic gozleme doesn’t have this much oil.
Why yeast? It is an unleavened bread.
I am not sure what Ozlem would say, but adding yeast is very common in Mediterranean flat breads. Whilst it doe not rise like a loaf it does add air making it much softer and lighter. FYI there are many modern versions of these recipes that use baking soda,. Yes this does avoid the wait, but I think it imparts a different flavour.
It is an unleavened bread. It's a mistake that her writers and researchers have offered. Gino D'Acampo's ghost writers also added yeast to his focaccia di Recco recipe in his book, that would have made him a laughing stock in all Genoa.
I dont want to be rude but nobody puts yeast in gozleme dough. Gozleme bread is not supposed to get thick or soft. This is not a authentic gozleme recipe